A Hurricane is a fruity New Orleans cocktail made with rum, passion fruit, citrus, and grenadine, traditionally served over ice in a tall glass. Its combination of tart lime, aromatic rum, and sweet fruit makes a balanced drink when you shake it cold and adjust the sweetness to taste.
This recipe makes one cocktail. The Hurricane is associated with New Orleans, and recipes vary; passion fruit syrup or juice, rum proportions, and sweeteners differ by version. This one uses passion fruit juice and simple syrup for a bright, easy-to-mix result. It contains alcohol and is for adults of legal drinking age only; drink responsibly.
Ingredients
- 2 oz (60 ml) light rum
- 2 oz (60 ml) dark rum
- 2 oz (60 ml) passion fruit juice or nectar
- 1 oz (30 ml) freshly squeezed lime juice
- 1 oz (30 ml) orange juice
- ¾ oz (22 ml) simple syrup
- ½ oz (15 ml) grenadine
- 1 cup (about 140 g) ice cubes, plus extra for serving
- 1 orange wheel or lime wedge, for garnish (optional)
- 1 maraschino cherry, for garnish (optional)
Instructions
- Fill a cocktail shaker about halfway with the 1 cup (about 140 g) of ice. If you do not have a shaker, use a tightly sealed jar or stir the drink thoroughly in a tall glass.
- Pour in the light rum, dark rum, passion fruit juice, lime juice, orange juice, simple syrup, and grenadine. Seal the shaker and shake vigorously for 10–15 seconds, until the outside feels cold. Shaking chills and combines the ingredients while slightly diluting the drink.
- Fill a hurricane glass or tall serving glass with fresh ice. Strain the cocktail into it. Taste before garnishing: add a little more lime for tartness or a small splash of simple syrup if your passion fruit juice is especially sharp.
- Garnish with an orange wheel or lime wedge and a cherry, if desired. Serve immediately while cold.
Tips
- Check your passion fruit product. Passion fruit juice, nectar, and concentrate vary in strength and sweetness. If using sweetened nectar, start with ½ oz (15 ml) simple syrup rather than ¾ oz (22 ml), then adjust after shaking.
- Use fresh lime juice. Bottled juice can taste dull or harsher, and the citrus is important for balancing the rum and fruit. Strain out seeds if you squeeze the lime directly into the shaker.
- Measure the spirits. The two rums provide a substantial alcoholic base, so use a jigger rather than free-pouring. Don’t add extra rum just to fill a large glass; use more ice instead.
- Shake with plenty of ice, then strain. Shaking with too little ice can leave the cocktail insufficiently chilled. Serve it over fresh ice rather than the shaker ice, which has become diluted.
Serving Suggestions
Serve the Hurricane immediately in a tall glass packed with ice. A hurricane glass is traditional, but a highball or other roomy glass works just as well. Add a citrus wheel and cherry for a familiar garnish; a small slice of fresh passion fruit is another fitting option when available.
Its sweet-tart fruit and rum pair well with savory, spicy, and smoky foods. Offer it with grilled shrimp, blackened fish, barbecue, or salty snacks such as roasted nuts. For a party, prepare the juice and syrup mixture ahead, but shake individual portions with rum and ice shortly before serving so each drink stays cold and lively.
Variations
- Use passion fruit syrup: Replace the 2 oz (60 ml) passion fruit juice with 1 oz (30 ml) passion fruit syrup and reduce the simple syrup to ¼ oz (7 ml), then taste. Syrup makes a sweeter, more concentrated drink; the exact adjustment depends on the brand or homemade batch.
- Make it less sweet: Omit the simple syrup at first and use only the grenadine. Shake, taste, and add syrup in small increments if needed. This works especially well with sweetened passion fruit nectar.
- Use a different rum balance: For a lighter profile, use 3 oz (90 ml) light rum and 1 oz (30 ml) dark rum. The drink will have less of the deeper molasses notes associated with dark rum.
- Make a pitcher: Multiply the ingredients by the number of servings, mix the liquid ingredients without ice, and refrigerate. Shake each serving with ice or pour a measured portion over ice and stir well. Avoid leaving ice in the pitcher, as it will dilute the batch.
Storage and Reheating
A Hurricane is best made and served fresh; it is not a drink to reheat. If you need to prepare ahead, combine the rum, juices, and syrups in a clean, covered container and refrigerate promptly. Keep the mixture at 40°F (4°C) or colder and use it within 24 hours for the best flavor. Do not leave it at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C). Shake or stir the chilled mixture before pouring, then add fresh ice. Discard any drink left in a glass with melting ice rather than storing it.
Frequently Asked Questions
What is in a classic Hurricane drink?
A common Hurricane combines light and dark rum with passion fruit, lime, orange juice, and grenadine. Some versions use passion fruit syrup and omit orange juice; proportions and sweeteners vary by recipe.
Does a Hurricane have one or two kinds of rum?
This recipe uses both light and dark rum. Using two styles adds a mix of clean rum flavor and deeper, molasses-like notes, but a Hurricane can also be made with one style if that is what you have.
Can I use passion fruit syrup instead of juice?
Yes. Passion fruit syrup is concentrated and sweet, so use less than the juice quantity and reduce or omit the simple syrup. Taste the shaken drink and adjust gradually, since syrup sweetness varies.
What can I use instead of grenadine?
Use a small amount of pomegranate syrup or a simple pomegranate-and-sugar syrup. Grenadine contributes both color and sweetness, so a substitute may change the final shade and flavor; add it in small amounts to avoid making the drink too sweet.
Can I make a Hurricane without a cocktail shaker?
Yes. Shake the ingredients in a clean jar with a secure lid, or stir them vigorously with ice in a mixing glass. Strain over fresh ice if possible; otherwise, serve with the mixing ice and drink before it becomes watery.
Can I make this cocktail ahead for guests?
Mix the measured ingredients in a covered container and refrigerate for up to 24 hours. Do not add ice until serving. Shake or stir the batch before portioning, and keep it cold while serving.
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