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"The Hurricane is one of those traditional New Orleans Rum cocktails that’s been through hundred of incarnations and recipes over the years.."
How to make ...
Hurricane
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.
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!
Equipment
Shaker
Jigger/Measure
Mexican Elbow
Hawthorne Strainer
Matches
Cubed Ice
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.
Allergens
Contains nutsIngredients
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
Servings:
Serves 1
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!
Equipment
Shaker
Jigger/Measure
Mexican Elbow
Hawthorne Strainer
Matches
Cubed Ice
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.
Allergens
Contains nutsRecommended
Tiki drinks are a great choice for anyone who wants a fruity taste of the tropics as part of their mobile bar hire.
Many tiki cocktails though, including the Hurricane are known for their alcoholic strength but mild flavour, this means tiki drinks can be particularly potent and you may want to offset a drink like a Hurricane with some lower-alcohol alternatives.
Thankfully, due to their high fruit content, it isn’t hard to produce low or even no-alcohol tiki drinks to help balance out your menu. A classic fruity concoction like a Sex on the Beach or a Bahama Mama may make a good lighter option for a tiki based menu.
You may even want to include some tiki-style mocktails on your menu, a refreshing way to offset the high-alcohol offerings like the Hurricane.
Be aware that a hurricane requires quite a lot of ingredients and can take longer than a lot of other cocktails to make, when including this drink in your menu you may want to consider adding some simpler, quicker-serving cocktails to help regulate service and keep your guests’ glasses full.
If you’re looking to create a menu including the Hurricane for your bar hire and want to know more about your options for other cocktails to go alongside it, be sure to speak to your event organiser or check out some other rum-based, tropical fruit, or tiki-style cocktails from our list.
