Today we’re going to show you how to make the hurricane drink recipe. A tiki cocktail of sorts. Bookmark the recipe: http://bit.ly/2lPHjn8
The hurricane cocktail
There is always contradicting history, the one I hear the most and tends to have some level of credibility is that the original “classic” hurricane was created by Benson “Pat” O’Brien. The sources show a publication of the recipe in 1956 by a now out of print magazine called Cabaret.
The story involves a surplus of rum in the market. In the mid-1940s, shortly after World War II ended, bourbon and Scotch whisky were in short supply. Rum, however, was plentiful. It both floated on barges down the Mississippi River and arrived at the Port of New Orleans via ships from the Caribbean.
O’Brien or his head bartender (debatable) invented the Hurricane to help utilize some of the cheap surplus of rum. And thus, the hurricane was born. So, technically the hurricane was designed to consume rum… the secret syrup is probably only being used to sweeten the deal.
The hurricane recipe, today, being served at Pat O’Brien’s isn’t what they would have created in the 50’s. They used a Fassionola syrup, which was created by the Jonathan English Company in San Diego (show my product). It’s a proprietary blend, contains HFCS and such… Cocktail & Sons redesigned their own Fassionola blend (as did Blair Reynolds) to help reproduce the original recipe.
The Hurricane Drink
– 2 oz Light Rum
– 2 oz Dark Rum
– 1 oz Fresh Lime Juice
– 1 oz Fresh Orange Juice
– 1 oz Passion Fruit Syrup
– 1 barspoon Grenadine
#rum #passionfruit #hurricane
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