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Two rums, passion fruit, citrus. New Orleans excess in liquid form. Best made with real fruit; tragic with bottled mix.
Typical way it's made: 2 oz white rum, 2 oz dark rum, 1 oz passion fruit puree, 1 oz orange juice, 1 oz lime juice, 0.5 oz grenadine
Wartime New Orleans had too much rum: the story goes that distributors made French Quarter bars take dozens of cases of it to get a single case of scarce whiskey. Pat O'Brien's moved its surplus with a passion fruit and citrus crusher served in glasses shaped like hurricane lamps, and the glassware ended up naming the drink.
Did you know
Pat O'Brien's began as a Prohibition speakeasy called Mr. O'Brien's Club Tipperary, where the door password was 'storm's brewin''; it went legal in December 1933, roughly a decade before the Hurricane.
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