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How to make ...

Hurricane

By Harvey Johnson

Ingredients

50ml Rum Blend

25ml Velvet Falernum

25ml Wray and Nephew (garnish)

25ml Lime Juice

25ml Pineapple Juice

25ml Pink Grapefruit Juice

25ml Passion Fruit Syrup

Powdered Cinnamon for garnish

(reserve juiced lime half for garnish)

Times:

Prep: 2 Minutes

Make: 30 Seconds

Total: 2 Minutes and 30 Seconds

Calories:

210 calories

Allergens:

Contains nuts

Servings:

Serves 1

This classic tiki cocktail features four different rums, shaken with pineapple, grapefruit and lime juice, Falernum liqueur and passion fruit syrup. This summery cocktail is long and strong with a tropical fruity flavour.

Ingredients

50ml Rum Blend

25ml Velvet Falernum

25ml Wray and Nephew (garnish)

25ml Lime Juice

25ml Pineapple Juice

25ml Pink Grapefruit Juice

25ml Passion Fruit Syrup

Powdered Cinnamon for garnish

(reserve juiced lime half for garnish)

Method

Take your Boston Glass or small tin and, using your jigger to measure, add the rum blend, fruit juice, Falernum and syrup to the shaker.

Using your Mexican elbow to squeeze and your jigger, measure 25ml of lime juice. Reserve one of the squeezed lime halves for garnish.

Fill your shaker with cubed ice and seal, before shaking vigorously for 10-15 seconds, or until your tin is very cold.

Take your tiki mug or hurricane glass and, using the Hawthorne strainer, strain the cocktail into the glass.

Fill the glass with fresh cubed ice. Meanwhile, using your thumbs or the Mexican, hollow out your squeezed lime half.

Balance the lime half on top of the cocktail and fill with Wray and Nephew.

Using a match, carefully light the Wray and Nephew, before dusting powdered cinnamon over the flame for a sparkly effect.

Blow out the flame and pour the rum in with the rest of your drink.

Garnish with an upturned cocktail umbrella.

Serve and enjoy!

History

The Hurricane is one of those traditional New Orleans Rum cocktails that’s been through hundred of incarnations and recipes over the years.

Its creation is credited to a New Orleans bartender named Pat O’Brien who ran a speakeasy called Mr. O’Brien’s Club Tipperary, the password to enter the club was allegedly “Storm’s a brewin’.” When O’Brien was left with a surplus of rum and wanted to replace it with more popular spirits like gin and Scotch whisky, he created the Hurricane to help him shift the extra stock, the drink caught on and has been a New Orleans staple, and a tiki classic, ever since.

Whilst the Hurricane’s creation is generally credited to Pat O’Brien, the owner of O’Brien’s Club Tipperary, it is argued that the drink was actually conceived by O’Brien’s head bartender, Louis Culligan.