The Hurricane Cocktail, a staple to anybody that walking down on Bourbon Street in New Orleans and wants to stop in Pat O'Brian's to have a drink.
Welcome to the Cocktail Spirit from Small Screen Network. I'm you host Robert Hess. Now when you travel down the New Orleans and you're walking down Bourbon Street one of the drinks you most often hear people talking about is the Hurricane. Now the Hurricane Cocktail did get start down in New Orleans and the reason it got start down in New Orleans is because whiskey was so hard to get.
This is just after prohibition so the American whiskey manufacturers hadn’t really started beefing up their production yet. And so whiskey was hard to get to hold off but rum was plentiful. And back on those days if you're going to buy a bottle of whiskey you have to buy a bottle a case of rum as well. This mean a lot of bars or doing a whiskey drinks had a surplus of rum and didn’t know what to do with it. So this is one of the reason that during that time we seen an awful lot of rum based drinks coming out. And the Hurricane is why they created on Pat O'Brian's in order to use up their surplus rum.
Now, the recipe I'm using today came from Beachbum Berry’s Grog Log. Jeff Berry is a wonderful historian when it comes to all things tiki drinks and to his gone through a research all these drinks and comes up with various recipes that he thinks are the correct one to do. And so he is saying this one is from the Pat O'Brian's and this is the original recipe that used there. Now a day they're using actually a powdered mix that they are putting in to things to make it quicker and easier and cheaper to do the drinks but this is using it the original recipe.
Now in just various recipes he’s using four ounces of rum. Now that’s a lot of booze so I'm going to cut his recipe in half so rather using four ounces of rum we're going to use two ounces of rum in this drink. I'm going to use goslings black seal rum, its great dark rum that I like to use. So we have two ounces of the dark rum followed by one ounce of passion fruit syrup followed by one ounce of lemon juice. We shake that with ice.
Scaling ice all over the place. Now traditional this had been served in a Hurricane glass which is kind of a glass that looks like a Hurricane lamp and that’s why it gets his name from. I don’t have one of those so instead I'm just using a standard point glass. You can also serve this in a wine glass or any glass you felt that fit appropriate. And there we have Pat O'Brian's Hurricane Cocktail.
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