• Light rum
  60 ml (2 oz)

  A classic white or silver rum works well
• Dark rum
  60 ml (2 oz)

  Adds depth and color
• Passion fruit juice
  30 ml (1 oz)

  Essential for the authentic flavor
• Orange juice
  30 ml (1 oz)

  Freshly squeezed preferred
• Lime juice
  15 ml (0.5 oz)

  Fresh for brightness
• Simple syrup
  15 ml (0.5 oz)

  Adjust for desired sweetness
• Grenadine
  15 ml (0.5 oz)

  For color and sweetness
• Ice
  1 cup

  For shaking and serving

• Shaker
• Jigger
• Strainer
• Hurricane glass (or large curved glass)
• Bar spoon

1. 1

   Fill a shaker with ice.

2. 2

   Pour in the light rum, dark rum, passion fruit juice, orange juice, lime juice, simple syrup, and grenadine.

3. 3

   Shake vigorously for about 15 seconds to chill and combine.

4. 4

   Strain into a hurricane glass filled with fresh ice.

5. 5

   Garnish with an orange slice and a maraschino cherry.

• A taste of New Orleans in every sip
• Bold, fruity flavors that are perfect for summer
• Visually stunning with its deep red color and signature garnish
• Easy to make for parties or gatherings
• Pairs beautifully with festive occasions and spicy foods

The Hurricane was born in 1940s New Orleans at Pat O'Brien's Bar. During WWII, whiskey was scarce, but rum was in ample supply. The bar's distributors required them to buy large quantities of rum to get their hands on whiskey, so Pat O'Brien's developed this delightful concoction to move their rum stock. Poured into a hurricane lamp-shaped glass, the drink quickly became an icon of New Orleans' legendary cocktail culture, especially during Mardi Gras.