A classic drink in New Orlean’s created by Pat O’Brien’s in the 1940’s. It is a must stop! We sat on the patio during a decent February day many years ago, but there is a duelling piano and main bar inside.
Our take on the Hurricane is not as sweet and uses less Grenadine, hence more the color of the passion fruit compared to the red Grenadine. This is a great drink for a hot day, slowly sipped. Lots of rum and carbs!
Ingredients
Simple Syrup
- Make the simple syrup depending on how much you need. One Hurricane calls for 2 teaspoons, so we boil water and dissolve the sugar in a small dish. Otherwise use the stove if you’re making a large amount. Heat the water and add an equal amount of sugar.
- 1 TBSP sugar 12 CHO
- 1 TBSP water 0 CHO
- TOTAL CHO 12 CHO
- TOTAL WEIGHT 25 GRAMS
- 12 CHO DIVIDED BY 25 GRAMS = .048 CHO/GRAM
- 1 TSP = 5 GRAMS (.048 CHO x 5 GRAMS) 2.4 CHO/TSP.
1 TSP. = 2.4 CHO
Hurricane
- ¼ cup Passion fruit juice 8 CHO
- 1 tsp grenadine 4.5 CHO
- 2 tsp. Simple syrup 4.8 CHO
- 1 TBSP fresh lime juice
- 2 TBSP orange juice 3.6 CHO
- 1.5 oz rum light
- 1.5 oz rum dark
- Ice
- Garnish with slice of orange and lime
- Maraschino cherry optional
TOTAL CHO PER DRINK 20.9 CHO
Instructions
- Place all ingredients in a cocktail shaker. Add ice and shake for about 30 seconds. Strain into a hurricane glass half full of ice.
- Garnish with orange and lime slices.
