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Sunday, April 18, 2010

Day 108 Drink: The Hurricane

Pat O'Brien's is a New Orleans institution. Located on St. Peter Street in the French Quarter, just off Bourbon Street, Pat O'Brien converted his speakeasy at the end of Prohibition into a legitimate bar in 1933.

The story of the Hurricane starts in the 1940s during World War II when there was a shortage of whiskey, Bourbon and Scotch. Rum was available and bar owners were often required to buy 50 cases or more in order to get the chance to buy other liquor. That put pressure on the bars to move large quantities of rum. The answer at Pat O'Brien's was an over sized drink made with fruit punch. The Hurricane gets its name from the shape of the glass, which looks like a hurricane lamp.

If you visit Pat O'Brien's website they will tell you the recipe for the drink is a 26-ounce glass filled with crush ice, 4 ounces of Pat O'Brien's Hurricane Rum or a good dark rum, 4 ounces of Pat O'Brien's Hurricane Mix, and a garnish of an orange slice and a cherry. They will also sell you pouches of the fruit punch drink mix.

If you would rather make your own Hurricane at home, pour four ounces of dark rum in a cocktail shaker filled with crushed ice, add 1 ounce of lemon juice, 1 ounce of pineapple juice, 2 ounces of passion fruit syrup and a quarter ounce grenadine syrup, shake for few seconds and strain into a hurricane glass filled with fresh ice. Garnish with an orange slice and maraschino cherry.

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