Hurricane Cocktail Glass: A Classic New Orleans Drink

A Hurricane is a fruity New Orleans cocktail made with rum, passion fruit, citrus, and a touch of sweetness, traditionally poured over ice in a tall, curved hurricane glass. This version balances tart lime and fragrant passion fruit with two kinds of rum, and it can also be served in a highball glass if that is what you have.

Ingredients

3 tablespoons (45 ml) light rum
3 tablespoons (45 ml) dark rum
1/4 cup (60 ml) passion fruit purée or unsweetened passion fruit juice
2 tablespoons (30 ml) fresh orange juice
2 tablespoons (30 ml) fresh lime juice
1 1/2 tablespoons (22 ml) simple syrup
1 tablespoon (15 ml) grenadine
1 cup (about 140 g) ice cubes for shaking, plus 1 cup (about 140 g) crushed ice for serving
1 orange wheel (about 15 g) and 1 cocktail cherry (about 8 g), for garnish

Passion fruit purée gives the drink a concentrated, tangy fruit flavor and a fuller texture. Unsweetened passion fruit juice is a useful substitute, though it usually makes a lighter-bodied cocktail; if using sweetened juice, start with less simple syrup and adjust after tasting. Bottled lime juice can work in a pinch, but freshly squeezed juice tastes brighter. Simple syrup is equal parts sugar and water by volume, stirred until the sugar dissolves; use it chilled.

Instructions

Prepare the glass and garnish. Choose a hurricane glass that holds about 16 to 20 ounces (475 to 590 ml), leaving enough space for the cocktail and crushed ice. A tall highball glass is a practical substitute. Cut an orange wheel and set out a cocktail cherry. Do not add the serving ice yet, so it does not melt while you mix.
Measure the ingredients. Pour the light rum, dark rum, passion fruit purée, orange juice, lime juice, simple syrup, and grenadine into a cocktail shaker. Measuring before adding ice makes it easier to keep the balance consistent and prevents the shaker from sitting around while you look for an ingredient.
Add ice to the shaker. Add the measured cup of ice cubes. Cubes are preferable to crushed ice in the shaker because they chill the drink without melting quite as quickly. Make sure the shaker is securely closed before shaking.
Shake until cold. Shake firmly for about 12 to 15 seconds, until the outside of the shaker feels very cold. This combines the fruit, syrup, and spirits and adds a small amount of dilution, which softens the strong rum flavor. Avoid shaking for a long time after the drink is cold, since excess melting can make it watery.
Fill the hurricane glass. Put the crushed ice in the glass, filling it generously but leaving room near the rim. Crushed ice gives the drink its classic frosty presentation and chills it quickly. If you only have cubed ice, use it instead; the cocktail will still taste good, though it will look and chill a little differently.
Strain and garnish. Strain the shaken cocktail over the crushed ice. If your shaker has no built-in strainer, hold a small sieve over the glass to catch stray ice chips or bits of fruit pulp. Add the orange wheel and cherry, then serve straight away with a straw or cocktail pick.
Taste and adjust next time. Take a small sip before serving. If your passion fruit purée is especially tart, the drink may need a little more syrup; if it is sweetened, it may need less. Make any adjustment in the shaker with a small measured splash, rather than pouring extra syrup directly into the finished glass.

Tips

Check the sweetness of the fruit. Passion fruit products vary considerably. Unsweetened purée and juice need the listed syrup for balance, while sweetened juice can make the drink cloying. Start with 1 tablespoon (15 ml) of syrup if your juice is sweet, taste after shaking, and add more only if needed.
Use fresh citrus and cold ingredients. Fresh lime juice gives the cocktail a crisp edge that bottled juice may lack. Chilled juice and spirits also help the drink stay cold while you shake it. If your purée is frozen, thaw it in the refrigerator before measuring so the proportions remain accurate.
Keep the shaker securely closed. A shaker can build pressure as it is handled, and a loose top may leak. Hold both sections firmly while shaking, and point it away from other people. If you do not own a shaker, use a clean jar with a tight lid, then strain carefully.
Do not overfill the glass or shake with crushed ice. Leave space at the top so the garnish and straw fit without spilling. Cubes in the shaker chill the drink with more control; crushed ice is best reserved for serving, where it creates the characteristic packed, icy look.

Serving Suggestions

Serve the Hurricane immediately after straining, while the crushed ice is still firm and the drink is cold. A hurricane glass is tall and curved, typically with room for a generous pour and plenty of ice; a highball glass works just as well if you do not own one. The glass shape is part of the familiar presentation, not a requirement for the cocktail to taste right. Set out a straw or cocktail pick so the garnish is easy to move aside.

The drink is rich with fruit and rum, so pair it with savory, salty food rather than another very sweet dessert. It goes well with grilled shrimp, spicy roasted nuts, fried snacks, or a sandwich with a tangy slaw. For a small gathering, serve the cocktail alongside a platter of citrus wedges and plenty of water. This alcoholic drink is for adults of legal drinking age; drink responsibly.

Variations

Passion fruit juice version: Replace the purée with 1/4 cup (60 ml) unsweetened passion fruit juice. The result is lighter and less pulpy. Taste before adding all the syrup, especially if the juice is sweetened.
Less-sweet Hurricane: Reduce the simple syrup to 1 tablespoon (15 ml), then shake and taste. This lets the citrus and passion fruit come forward. Do not remove all the sweetener unless your fruit is already sweet, because the lime can otherwise dominate.
More citrus-forward: Increase the lime juice to 2 1/2 tablespoons (37 ml) and reduce the simple syrup to 1 tablespoon (15 ml). This makes a sharper drink; it is a useful adjustment if your passion fruit purée is very sweet.
Single-rum option: Use 6 tablespoons (90 ml) of light rum or dark rum in place of the two rums. Light rum keeps the fruit flavors more prominent, while dark rum adds a deeper molasses note. The drink will differ from the two-rum version but remains easy to mix.

Hurricane recipes vary in their proportions and fruit ingredients, so treat the listed balance as a dependable starting point rather than a rule that every version must follow. Keep the total liquid close to the recipe when making substitutions, and adjust sweetness in small increments.

Storage and Reheating

A mixed Hurricane is best served immediately. Once it sits over ice, melting dilutes the drink and weakens its bright citrus flavor. Do not store the finished cocktail with its ice or garnish. If you need to clear the glass, refrigerate the remaining drink within 2 hours and use it within 24 hours; strain it into a covered container first. Its texture and flavor will be less fresh, so it is better to mix a new one when possible.

To prepare ahead, combine the rums, passion fruit, orange juice, lime juice, syrup, and grenadine in a clean, covered container and refrigerate it. For the best flavor, make this base no more than 24 hours ahead, because fresh citrus gradually loses its brightness. Shake a serving with ice just before pouring it over fresh crushed ice. The cocktail is not reheated; warming it would spoil the intended cold, refreshing style. Discard a drink or batch that has been left at room temperature for more than 2 hours.

Frequently Asked Questions

What is a hurricane glass?

A hurricane glass is a tall stemmed or footed glass with a curved bowl that widens and narrows along its height. It is commonly used for tropical cocktails and generally holds more than a standard short cocktail glass. Sizes vary, so a 16- to 20-ounce (475- to 590-ml) glass gives this recipe room for the drink, crushed ice, and garnish.

Can I make a Hurricane without a hurricane glass?

Yes. A highball glass, Collins glass, or another tall glass that holds at least 12 ounces (355 ml) is fine. Use enough crushed ice to keep the drink cold, but do not force the full amount into a smaller glass if it would overflow. The drink’s flavor comes from the ingredients and their balance, not from the glass shape.

Is passion fruit purée the same as passion fruit juice?

Not quite. Purée is thicker and often more tart, with a fuller fruit flavor, while juice is thinner and may be sweetened or diluted. Either can work here. If substituting juice, check its label and reduce the syrup when it contains added sugar; if the drink tastes thin, use purée next time rather than adding more rum.

Can I make a batch for a party?

Yes. Multiply every liquid ingredient by the number of servings and combine them in a covered pitcher or bottle. Keep the mixture refrigerated and, for the freshest citrus flavor, make it no more than 24 hours ahead. Shake or stir the base before serving, then pour individual servings over fresh ice and garnish each glass. Do not add ice to the batch container, where it will melt and dilute the whole mixture.

Can I make this cocktail less strong?

For a milder drink, reduce the combined rum from 6 tablespoons (90 ml) to 4 tablespoons (60 ml) and add 2 tablespoons (30 ml) of cold water or orange juice. Shake with ice as directed and taste before serving. Extra orange juice makes the result fruitier and sweeter; water reduces the strength without adding much flavor. Keep the serving modest and do not compensate with a larger pour of rum later.

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