Hurricane
Alessandro Scire CalabrisottoShare
Big, fruity and unapologetically generous, the Hurricane is the drink that defines a night out in the French Quarter. Glowing red and served in its signature curved glass, this rum-soaked tropical punch is pure New Orleans — a riot of passion fruit, citrus and good times. It is a cocktail built for celebration, and it has been fuelling Bourbon Street revelry for generations.
History of the Hurricane
The Hurricane is widely credited to Pat O'Brien's, a legendary bar in New Orleans, and is generally said to date to the 1940s. The popular story holds that, during a period when whisky was scarce and rum plentiful, bar owners were required to buy large quantities of rum in order to secure the spirits they really wanted. To move all that rum, the bar devised a sweet, fruity drink and served it in a glass shaped like a hurricane lamp — giving the cocktail both its recipe and its name.
The drink proved an instant hit with visitors to the French Quarter and became one of the most recognisable cocktails associated with the city. Today it is firmly woven into the fabric of New Orleans nightlife, synonymous with Mardi Gras, Bourbon Street and the easy-going spirit of the place.
Recipe: How to Make a Classic Hurricane
Ingredients:
- 60 ml (2 oz) dark rum
- 60 ml (2 oz) light rum
- 30 ml (1 oz) fresh lime juice
- 30 ml (1 oz) passion fruit syrup
- 30 ml (1 oz) orange juice
- 15 ml (0.5 oz) grenadine
Instructions:
- Add both rums, the lime juice, orange juice, passion fruit syrup and grenadine to a shaker.
- Fill with ice and shake well until thoroughly chilled.
- Strain into a hurricane glass filled with fresh crushed or cubed ice.
- Top with a little extra orange juice if you prefer a longer drink.
- Garnish generously with an orange slice and a cocktail cherry.
Tips for Perfection:
- Use a genuine passion fruit syrup or purée — it is the flavour that truly defines a Hurricane.
- Balance the sweetness with plenty of fresh lime juice so the drink does not become cloying.
- Combining light and dark rum gives the cocktail far more depth than using a single rum alone.
Additional Recommendations
Variations:
- Hurricane with float: finish with a float of overproof dark rum for extra punch.
- Passion-forward version: lean harder into fresh passion fruit purée for a more vivid tropical note.
- Frozen Hurricane: blend with ice for a slushy, summer-ready serve.
Pairings:
- Spicy Creole and Cajun dishes such as jambalaya.
- Fried seafood and po' boys.
- Salty, savoury bar snacks to offset the sweetness.
Presentation:
- Serve in the classic curved hurricane glass for the full New Orleans effect.
- Pile on tropical garnishes — orange, cherry and a colourful straw.
Curiosity: A Fun Fact About the Hurricane
The Hurricane owes its name to its glass rather than the weather. The tall, curvaceous vessel it is traditionally served in resembles an old-fashioned hurricane lamp, and that distinctive silhouette gave the drink its stormy-sounding name — a piece of New Orleans bar history you can hold in your hand.