Pat O'Brien's rum-heavy crowd pleaser from New Orleans—equal parts light and dark rum balanced by fresh lemon and lush passion fruit for a dangerously smooth punch.
16%
ABV
easy
Difficulty
hurricane
Glass
Flavor Profile
“Pat O'Brien's Bar in 1940s New Orleans was awash in rum but short on whiskey. Owner O'Brien and bartender Louis Culligan used the surplus to craft a potent mix of light and dark rum, lemon and passion fruit, serving it in the now-iconic lamp-shaped glass that gave the Hurricane its name. What began as a clever wartime workaround became a Mardi Gras staple and later a craft-cocktail revival project as bartenders returned to fresh juice and quality syrups.”
Quality ingredients make all the difference. Each component plays a crucial role.
Technique transforms ingredients into something extraordinary.
Add all ingredients to a shaker filled with ice
Shake vigorously for 15 seconds
Strain into a hurricane glass filled with ice
Garnish with orange slice and cherry
Served over ice in a hurricane glass
Fresh orange slice
Cherry on pick
Professional insights to elevate your craft
Fresh passion fruit syrup makes all the difference
Use a mix of cubed and crushed ice and pour the shaker contents directly into the glass
A vibrant orange-and-cherry flag garnish sells the classic look
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Classic cocktails inspire countless variations. Here are some popular riffs on the Hurricane.
2 oz dark rum, 1 oz lemon juice, 1 oz passion fruit syrup for a slightly drier profile.
Half lemon and half lime juice brighten the acidity.
Sweet red mix version served at the bar today.
Blended with crushed ice into a slushy to-go staple.
Milk-washed rendition for a clear, silky take on the classic.
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