Too many of these babies and you might feel like you’ve been hit by a hurricane!
Perfect for Mardi Gras parties, or any time you want a delicious but potent rum cocktail.
Born at Pat O’Brien’s restaurant in New Orleans in the 1940’s as a means to help sell the surplus of rum on hand, this is a pretty simple and straight-forward recipe (as many great cocktails are). I had to use a passionfruit cocktail, as that was all I could find (is there some sort of passionfruit shortage that I’m unaware of?). It’s better to use juice if you can locate any (try health food stores or Asian grocers), or Looza passionfruit nectar. Another option is to check a Latino market for frozen passionfruit pulp; simply thaw and you have ready-to-use pureé, and what’s even better, it’s not loaded with additional sugar or cut with other juices.
Beyond that, use a good Jamaican rum and you can’t go wrong.
2 oz fresh-squeezed lemon juice
2 oz passionfruit juice, nectar, or pulp (thawed)
2 oz sugar syrup
4 oz Jamaican rum (classic recipe calls for dark, but I used gold for the drink shown – use your own judgment)
Shake all ingredients with ice and pour into a hurricane glass.