by Stephanie Jane Carter
With experts predicting an active hurricane season for 2010, it seems an appropriate time to toast to one filled with drinking them, but not enduring them.
The Hurricane Cocktail was popularized by Pat O’Brien, who served it in glasses that were shaped like hurricane lamps. “Pat O” actually trademarked the glasses in 1941. Today’s hurricane is most often made with a pink powder mix, but the original one was a delicious concoction of fruit juices, rum, and Galliano. The difference between the two is like the difference between fresh fruit juice and Kool-Aid. While there are times that we are in the mood for Kool-Aid, it would be a shame to never have the real thing.
If you are interested in learning more about the Hurricane, stop by the Southern Food and Beverage Museum to see the special exhibit on the cocktail. For more information, visit the website, http://www.southernfood.org.
HURRICANE COCKTAIL
1 ounce Meyer’s Dark Rum
1 ounce Ronrico Silver, or other light rum
1/2 ounce Galliano
2 ounces freshly squeezed orange juice
2 ounces unsweetened pineapple juice
1 ounce passion fruit nectar
Dash of Angostura Bitters
Tropical fruit for garnish, if desired
Put the light and dark rums, fruit juices, bitters, and Galliano in a cocktail shaker with ice. Shake. Strain into a 26 ounce hurricane glass filled with ice. Garnish with tropical fruit, if desired.
