Hurricane
Hurricane: Pat O'Brien's 1940s New Orleans Rum Classic
Pat O'Brien's Bar in the French Quarter, New Orleans opened its doors on December 3, 1933, two days before the end of Prohibition Gumbopages. In the 1940s the bar's partners Benson "Pat" O'Brien and Charlie Cantrell were forced by liquor wholesalers to order as many as 50 cases of rum along with whatever other spirits they wanted, or else no deal Gumbopages.
Original business partners Pat O'Brien and Charlie Cantrell, along with general manager George Oechsner, Jr. experimented with folks at the bar and the liquor salesman to develop the recipe—red passion fruit, lemon juice and rum NOLA Now. The original Hurricane was actually just a simple blend of rum, passion fruit syrup, and lemon juice Moody Mixologist, using up to 4 ounces of rum Moody Mixologist.
After developing the drink, they chose to serve it in a glass shaped like a hurricane lamp NOLA Now. The cocktail's name references this distinctive glassware. The drink became wildly popular during Mardi Gras celebrations and remains one of New Orleans' most iconic cocktails.
George Oechsner, Jr. and his son Sonny Oechsner purchased Pat O'Brien's Bar in 1978. Sonny's daughter Shelley Oechsner Waguespack is now president of the company NOLA Now.
RECIPE:
2 oz light rum
2 oz dark rum
2 oz passion fruit syrup
1 oz fresh lemon juice
½ oz simple syrup
½ oz grenadine
Orange slice and cherry for garnish
Method:
Add all ingredients to shaker with ice
Shake well
Strain into hurricane glass filled with ice
Garnish with orange slice and cherry