As for when to drink one, the season for this particular Hurricane is the two weeks leading up to Mardi Gras, when it seems like a patriotic and religious obligation to have at least one. ![]() It’s named after the glass they serve it in, which resembles a hurricane lamp. And in order to get it to not taste like a bucket of juice, I like Cointreau instead of orange juice, offering floral top notes to harmonize with the grenadine and passionfruit.Īs it turns out, the Hurricane is not named as such because “it packs a punch” (though it does) or because “it knocks you over” (though it may) or any of the hammy things you’d expect. The tiki version with just three ingredients is terrific, but the original had a mélange of fruit as opposed to just one, so I personally lean toward Hannah’s approach with orange and grenadine. To start, it’s not important to me personally that the cocktail be candy-apple red-if it’s important to you, grab a bottle of fassionola on Ebay. In order to choose the plan of attack, we need to establish what we’re aiming for. It’s nearly Mardi Gras and so we want to make Hurricanes, but we literally don’t know how. In fact, while the online recipes largely disagree with each other, the one thing on which they seem united is that the version you’ll get at Pat O’Brien’s today isn’t very good- Serious Eats calls it “weird tasting,” Punch calls it “best described as ‘red-flavored,’” and Beachbum Berry himself writes that it’s “noxious cherry-flavored bottled mix,” adding of Pat O’Brien’s that you should “go for the lovely patio garden, but order a beer.” This leaves us with a bizarre little dilemma. of “Pat O’Brien’s Hurricane Mix,” which, of course, is of no use to anyone. Others, like celebrated New Orleans bartender Chris Hannah, take the fruit punch approach, adding orange juice and grenadine, and some go further still, with Galliano and simple syrup and vanilla, and so on.įor Pat O’Brien’s part, these days they’ll happily tell you that a Hurricane is 4 oz. Many well-respected tiki people like Jeff “Beachbum” Berry and Martin Cate just go ahead and call it a passionfruit syrup, so their Hurricane recipe is simple as rum, lemon, and passionfruit syrup. The original recipe used a syrup called “fassionola,” all but discontinued now, which was lurid red and evoked, we’re told, a passionfruit fruit punch. What we don’t know is how it’s made, or at least, how it was made. We know who invented it, we know where, we even know why. This is unusually cut and dry for cocktail origin stories. In addition to these, and most germane to our discussion today, they created the Hurricane in the ‘40s, the story goes, as something to do with a chronic oversupply of rum. Pat O’Brien’s actually has a number of claims to fame-they have the city’s most famous (and probably only) flaming courtyard fountain, and they are hailed as innovators within the dueling piano bar community. in the French Quarter, as it has since 1942. The Hurricane (the cocktail) is a creation of a New Orleans institution called Pat O’Brien’s, which sits a half-block off Bourbon St. How to Make a Gibson, the Gin Martini With a Surprising-and Delicious-Garnish Taste Test: Penelope’s New Bourbon Shows Why We Need to Stop Finishing Whiskey in Amburana Wood Bottle and refrigerate the juice and discard the pulp.ĭepending on the kind of passion fruit product you're able to find, you might need to adjust the cocktail with a little more or less simple syrup.A Vietnamese Activist Mocked a Government Official’s Gold-Crusted Steak and Got 5 Years in Jail Strain the pulp and broken seeds using a fine-mesh strainer or sieve, pressing out as much juice as you can. Blend at low speeds until the juicy seeds break up, and you have a liquid purée. For 5 to 6 fruits, add about 1/3 cup sugar (adjust to taste as some passion fruit varieties are very tart) and 1 quart of cold water.
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