If the storm is coming, we’ll need more rum
With Hurricane Ike coming this way, time to stock up on provisions. To make a proper New Orleans Hurricane, the Webtender has the following recipe:
1 oz White rum
1 oz Jamaican Rum
1 oz Bacardi 151 proof rum
3 oz Orange juice with pulp
3 oz unsweetened Pineapple juice
1/2 oz Grenadine
Combine all ingredients, mix well (shake or stir). Pour over crushed ice in Hurricane glass. Best enjoyed through small straw. Garnish with fruit wedge if desired.
Certainly one of the most visible beverages in the French Quarter, this bright red, rum-based drink is the de facto emblem for the bar that created it, Pat O’Brien’s (718 St. Peter St., 504-525-4823), and has been widely copied around town. Highly potent, the drink has been known to supercharge a night on the town and brighten up even the most overcast day in the Quarter.
The story of the drink’s origin holds that, due to difficulties importing Scotch during World War II, liquor salesmen forced bar owners to buy up to 50 cases of their much more abundant rum in order to secure a single case of good whiskey. The barmen at Pat O’Brien’s soon came up with an alluring recipe to clear through their bulging surplus of rum. When they decided to serve it up in a tall, jaunty glass shaped like a hurricane lamp, the hurricane cocktail was born. Today, even the glass itself is a souvenir of New Orleans, and servers at Pat O’Brien’s will helpfully box yours to go when you’re finished.
For a slightly different and less potent version, Art of the Drink has an instructional video worth checking out.