Hurricane, Original
2 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
2 oz
A concentrated fruit syrup made from the pulp or 'juice' of passion fruits. You can make it by combining equal parts (by mass) pasison fruit purée to simple syrup. We always use 1:1 syrup unless otherwise noted in the recipe itself.
4 oz
These rich rums get their dark color from added caramel, not necessarily aging. Flavors are caramel and brown-sugar forward. Common examples are Meyers's and Coruba (Jamaican) or Gosling's Black Seal (Bermuda). A key ingredient in many classic tiki-era cocktails.
1 wedge
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Combine all the ingredients in a drink mixer tin. Fill with 12 oz of crushed ice and 4 to 6 small ‘agitator’ cubes. Flash blend and open pour with gated finish into a hurricane glass. Garnish with an umbrella speared into a lemon wedge. #blend #ontherocks
A perfect, and strong, three-ingredient cocktail from Pat O’Briens, New Orleans, circa 1940s. For the passion fruit syrup: combine equal parts passion fruit purée and strong (2:1) simple syrup.
Strong
Sweet