Cocktail #024-Hurricane

Pat O'Brien's Restaurant invented the Hurricane during World War II to use the excess rum they had in stock. During the war, whiskey was a tremendously scarce commodity and distributers required that bars purchase many cases of rum to acquire a single case of whiskey. While this same phenomenon also contributed to the postwar tiki boom, bartenders at Pat O'Brien's developed this drink to use all their rum. Since that time, the drink has become bastardized with powdered and liquid mixes full of artificial ingredients. New Orleans bar Cane & Table (part of the famous Cure family of bars) has reimagined the Hurricane with fresh ingredients.

Glass

Hurricane or Poco Grande Glass

Ingredients

• 1 1/2 oz Lightly Aged Rum

• 1/2 oz Dark Rum

• 3/4 oz Lime Juice

• 3/4 oz Fassionola Syrup (be sure to buy a craft brand that uses high quality ingredients)

Technique

Add all the ingredients to a shaker tin with some pebble ice and then whip shake. Pour the cocktail into the glass and top with crushed ice.

Garnish

Cocktail Umbrella