Classic: The Hurricane

While the Sazerac is the official cocktail of New Orleans , the Hurricane ranks high among the most popular intoxicating beverages consumed during Fat Tuesday celebrations. It has a history that dates back more than 70 years and has been embraced by Tiki lovers across the world.

Like all good cocktails, the origin of the Hurricane is shrouded in myth. When Pat O’Brien’s, the legendary New Orleans bar, opened its doors post-prohibition, there was a serious overstock of rum on the market. Liquor wholesalers were forcing establishments to order a case of rum with every case of any other spirit. As the saying goes, necessity is the mother of invention; Thus, the Hurricane was born. A rum-heavy cocktail that patrons flocked too.

Many of the finest cocktails are the combination of a few simple ingredients in the correct proportions. The Hurricane is a prime example. If, like most, you aren’t able to make it to the big easy for Mardi Gras, consider whipping up a batch to celebrate with friends – wherever you are.

A Hurricane is a bit like a Long Island Iced Tea — you can order one almost anywhere, but you never quite know what you’re going to get. Unlike a lot of recipes floating around that call for upwards of six ingredients, making the original Hurricane at home requires just three. And no special equipment.


  • 4 oz Gosling’s Black Seal Rum
  • 2 oz passion fruit syrup
  • 2 oz lemon juice

Add all the ingredients into a shaker with 12 oz of crushed ice and a couple of small ice cubes, and shake until well-chilled. Pour into a Hurricane glass over crushed ice. Garnish with a lemon wheel and cocktail umbrella.

Passion Fruit Syrup

Passion fruit syrup can be be made or purchased. If don’t have the time or inclination to make it, I suggest B.G. Reynolds – they make fine products used by some of the best Tiki bars in the world. If you want to make it (and save some money), here’s how I do it:

  • 1 cup frozen passion fruit puree or concentrate
  • 1 cup 2:1 simple syrup

In a bowl, whisk together the fruit puree and the syrup. Pour into a lidded bottle or other sealable container and store in the refrigerator. Will keep for 10 days.

You can find passion fruit puree at most any mexican grocer or Latin American specialty store. Generally, if I’m making it for myself – I freeze the majority of the syrup in a few small bottles and pull them out as needed.

There you go, two birds with one stone – a New Orleans staple and a modern Tiki classic. Okole Maluna, my friends.

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