Three New Twists on the Hurricane

Margaret Houston
Louisiana

A few updates to a Bourbon Street favorite

Born at Bourbon Street bar Pat O’Brien’s in the 1940s, the Hurricane has watered decades of Crescent City tourists. While there’s nothing wrong with the original drink, a potent blend of lemon juice, passion fruit syrup, and rum, today’s Hurricane is more often than not a Kool-Aid–red sugar bomb made from powdered mix and served up in a gimmicky souvenir cup. Still, the Hurricane is a Mardi Gras standard. So with an eye toward Fat Tuesday, we asked three New Orleans–based experts for their gimmick-free takes on the drink.

 



Slurricane
From Jeff “Beachbum” Berry

½ oz. fresh lime juice
½ oz. fresh lemon juice
¾ oz. passion fruit syrup
¼ oz. grenadine
¼ oz. guava juice or nectar
2 oz. dark Jamaican rum

Fill a cocktail shaker with ice and combine all ingredients. Shake well and strain into a tumbler filled with crushed ice. Garnish with lime wedge speared to a brandied cocktail cherry.
 


 



Maelstrom
From Alan Walter, Loa

2 oz. dark rum
1 oz. light rum
Juice of one blood orange or two small tangerines
Half a ripe mango
Juice of half a large Meyer lemon or one whole lime
½-¾ honey syrup, to taste (recipe below)

Muddle mango with fruit juices and honey syrup in a cocktail shaker. Add rums and shake well. Strain drink into a shapely glass over cracked ice, using a second strainer to catch the fruit.

Honey syrup

Dilute 2 parts local honey with 1 part hot water.

Tip: To make cracked ice, fill a small towel with ice and beat with the side of a hammer, or against a hard surface

 


 



Hurricaña
From Lucinda Weed, Sylvain

2 oz. Flor De Caña 7-year rum
¾ oz. Campari
½ oz. Bols Genever
½ oz. grenadine
½ oz. strawberry-balsamic shrub (recipe below)
½ oz. lime
½ oz. orange juice
Red wine (Weed uses Olivares' Altos De La Hoya, but any red that delivers a big, fruity finish will suffice)

Combine all ingredients except for wine in a cocktail shaker and add ice. Shake well. Strain into a Collins glass over fresh ice and float the wine on top. Garnish with a fresh sprig of mint, a grapefruit twist, or a maraschino cherry.

Strawberry-balsamic shrub
2 cups strawberries
½ cup balsamic vinegar
½ cup red wine vinegar
1 cup sugar

In a saucepan, heat all ingredients together until sugar is dissolved. Remove from heat, cover, and let rest in a cool place for 24 hours. Then strain the strawberries from the mixture.

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