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.
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