About this recipe
This delicately red-hued relative of the Daiquiri came about as a happy accident. Bar owners in New Orleans were required to take up to 50 cases of rum in order to secure a case of whisky or scotch. So New Orleans businessman Pat O’Brien came up with a plan. He mixed together rum, fruit juice and fruit syrup or grenadine, which he served up in a tall, jaunty glass, shaped like a hurricane lamp. This became known as the Hurricane glass, and hence the Hurricane cocktail had arrived. At first the Hurricane was sold to sailors only, but it soon became a big hit and has been a mainstay in the French Quarter of New Orleans ever since.
O'Brien ran his bar as a speakeasy during Prohibition, but continued to operate after its ending in 1933. At the World’s Fair in New York in 1939 a ‘Hurricane bar’ was set up to serve his cocktail, and in 1998, Jerry Berry’s Beachbum Berry’s Grog Log published what was purported to be the exact mix of ingredients served at O’Brien’s during the 1960s. The bar is still standing, as Pat O’Brien’s, at the intersection of Royal and St Peter streets in New Orleans.
The Hurricane is not to be confused with another cocktail of the same name that’s mixed in the Bahamas, however, which comprises Captain Morgan Original Rum, coffee liqueur, Baileys Irish Cream Liqueur and Grand Marnier. There’s also a variation on the Hurricane that you can make with Captain Morgan Original Rum, vanilla liqueur, orange juice, cranberry and a splash of lime.
An ideal party drink, with its appealing colour and enjoyable, fruity taste plus a backbone of delicious Captain Morgan Original Rum, the Hurricane is delicious garnished with fruit and served with friends.