Hurricane

Feel free to experiment with different types of rums, and in particular, splitting the rum base. For instance, try using one half aged rum, and the other half white rum.

While 4 ounces (120ml) of rum is the traditional serving for a Hurricane, you could divide all the amounts by two for a smaller serving.

Originally this cocktail was made with fassionola, a type of syrup which was red in color, which had passionfruit as its predominant flavor.

The original fassionola recipe has been lost to history, and while you’ll find it being sold in stores, be wary that many of them are simply high-fructose corn syrup with some added flavors and colorings.

Created in the early 1940s by Louis Culligan at Pat O’Brien’s, an Irish bar, in New Orleans, Louisiana.

The Hurricane was invented during a time where spirits like whiskey and Cognac became more expensive and harder to come by due to the Second World War. Rum, on the other hand, was cheap and readily available.

Culligan first published the Hurricane recipe in Cabaret Magazine in 1956.

The Hurricane gets its name from the type of glass used to serve it in. In turn, the hurricane glass is named after the hurricane lamp or shade, which was used to prevent a flame from being blown off by the wind.