How to Make Hurricane Cocktail. Art of the Drink 20#

[Music Playing] Anthony: Welcome to the art of the drink video Podcast. My name is Anthony Caporale [bang sound] and this month, I am thrilled to introduce our new drink art girl for the month of September, Whitney. How are you doing? Whitney: I am doing great, how are you doing? Anthony: Good, we would just jump right into it. September, one thing on everyone’s mind is we have to go for this drink. It is hurricane season. So, we will go ahead and do a hurricane. This is a shout out to everyone on the gulf coast. Actually, I have a family down there. I know it is still a mess. So, worst case scenarios give you something to do while you are waiting for FIMA to do something. [Music Playing] A little bit of history first, it was created on New Orleans, most popular bar in New Orleans. Pat O Brien’s created this drink around World War II. It is called the hurricane and it is always served in a hurricane glass and the glass gets it shape from the old hurricane oil lamps that were designed to withstand hurricane winds. Not really, but that was the idea. So the flame was all the way down the bottom and this would channel the wind over the top blah blah blah. So anyway, they turned into a glass, hurricane glass. So, what I am going to do is a little bit different from what I normally do. This trick is actually and be built in the tin but I want to ice the glass down first. So I will go ahead and get a big scoop of ice in the glass. This does a couple of things. First of all, starts to chill the glass down and second of all when I ice the drink down and shake it in the tin, I am going to strain it over fresh ice. Big scoop of ice in the tin and we are going to start with one ounce of light rum, and one ounce of dark rum. Now, I want to stop right here because I have gotten some viewer feedbacks, some excellent viewers feedback. Last time I used this rum, I called it dark rum and it is in fact gold rum. Now, I called it dark rum because of most restaurant especially most chain restaurants in the United States, gold rum and dark rum is used interchangeably but they are different. If you want to leave it more information on the difference between gold rum and dark rum, check out my blog artofthedrin.blogspot.com, we will go in a little bit more, okay? Either one will work in this drink. They both work great. Now, the key ingredient in a hurricane is this next one, passion fruit juice. Whitney: Sounds good. Anthony: Yes really good. Two ounces of passion fruit juice, one ounce of orange juice and a half-ounce of grenadine. So, all that goes in my tin, and then I am going to shake this up really well. Now most of you know when I tell you to shake your drink, I usually tell you to shake it until the tin frosts. This is a juice drink however, it is not a martini. So all I really want to do is chill down and mixed the ingredient, get them to froth up. So you do not really have to shake it until it frosts. But I do want to shake it real well. Whitney: Okay. Anthony: So now, I am actually looking in the glass and I can see that it is getting nice and frothy and I will go ahead and strain this over my fresh ice in my hurricane glass. And you can see it, it is going to fill right on up. Whitney: Beautiful. Anthony: And I am going to top that off with a squeeze of fresh lime right on the top and serve it with a straw and that – Whitney: Beautiful! Anthony: Is my Pat O Briens Hurricane. Want to make one? Whitney: Yes I would love too. Anthony: All right. Whitney: All right. [Music Playing] Each week our art of the drink video podcast price package will consist of a Makers Mark apron, a copy of my art of the drink Volume 1 Bar Essential DVD and a limited edition version of That Special Touch, a Makers Mark cookbook not available in stores Whitney: All right, I going to try do this just as smoothly as you did. Anthony: Okay set your glass. Whitney: Start with some ice in it. Anthony: Yes, you fill that all the way up to the top with ice. Nice. Whitney: And then we are going to use this one. Anthony: Yes, big scoop of ice in