1/12/2024 0 Comments Hurricane pat o briensAs does a not-too-funky Jamaican dark rum like Myer’s. Rum: Pat O’Brien’s calls for an “amber” rum, which works. hurricane glass and want the proper experience, feel free to double the recipe, but I indemnify myself from the consequences. This is insane, so my recipe ignores it (the Cointreau is 80 proof making this a considerable 2.5 oz. Proportions: Another thing everyone agrees on is that the Hurricane is, and has always been, a staggering 4 oz. Shake briefly to whip, then empty contents into a curved “Hurricane” glass and garnish with an orange slice and a cherry. HurricaneĪdd all ingredients to a cocktail shaker with crushed ice. cooper water fountain is also for some reason on fire, it all starts to make a bit more sense. Yes, even for a tiki drink it’s a bit juicy… but if you imagine that you’re in New Orleans, wearing eight sets of beads of questionable provenance, having just left two baby grand pianos “dueling” each other in head-to-head musical faceoff and walked onto a patio where an 8-ft. As for when to drink one, the season for this particular Hurricane is the two weeks leading up to Mardi Gras, when it seems like a patriotic and religious obligation to have at least one. It’s named after the glass they serve it in, which resembles a hurricane lamp. And in order to get it to not taste like a bucket of juice, I like Cointreau instead of orange juice, offering floral top notes to harmonize with the grenadine and passionfruit.Īs it turns out, the Hurricane is not named as such because “it packs a punch” (though it does) or because “it knocks you over” (though it may) or any of the hammy things you’d expect. The tiki version with just three ingredients is terrific, but the original had a mélange of fruit as opposed to just one, so I personally lean toward Hannah’s approach with orange and grenadine. To start, it’s not important to me personally that the cocktail be candy-apple red-if it’s important to you, grab a bottle of fassionola on Ebay. In order to choose the plan of attack, we need to establish what we’re aiming for. It’s nearly Mardi Gras and so we want to make Hurricanes, but we literally don’t know how. In fact, while the online recipes largely disagree with each other, the one thing on which they seem united is that the version you’ll get at Pat O’Brien’s today isn’t very good- Serious Eats calls it “weird tasting,” Punch calls it “best described as ‘red-flavored,’” and Beachbum Berry himself writes that it’s “noxious cherry-flavored bottled mix,” adding of Pat O’Brien’s that you should “go for the lovely patio garden, but order a beer.” This leaves us with a bizarre little dilemma. of “Pat O’Brien’s Hurricane Mix,” which, of course, is of no use to anyone. Others, like celebrated New Orleans bartender Chris Hannah, take the fruit punch approach, adding orange juice and grenadine, and some go further still, with Galliano and simple syrup and vanilla, and so on.įor Pat O’Brien’s part, these days they’ll happily tell you that a Hurricane is 4 oz. Many well-respected tiki people like Jeff “Beachbum” Berry and Martin Cate just go ahead and call it a passionfruit syrup, so their Hurricane recipe is simple as rum, lemon, and passionfruit syrup. The original recipe used a syrup called “fassionola,” all but discontinued now, which was lurid red and evoked, we’re told, a passionfruit fruit punch. What we don’t know is how it’s made, or at least, how it was made. We know who invented it, we know where, we even know why. This is unusually cut and dry for cocktail origin stories. In addition to these, and most germane to our discussion today, they created the Hurricane in the ‘40s, the story goes, as something to do with a chronic oversupply of rum. Pat O’Brien’s actually has a number of claims to fame-they have the city’s most famous (and probably only) flaming courtyard fountain, and they are hailed as innovators within the dueling piano bar community. in the French Quarter, as it has since 1942. The Hurricane (the cocktail) is a creation of a New Orleans institution called Pat O’Brien’s, which sits a half-block off Bourbon St. Jack Daniel’s Just Dropped a New Limited-Edition Whiskey Aged in Tequila Barrels Robert Oppenheimer Shook up Some Strange, Strong Martinis. New York’s Michelin-Starred Sushi Ginza Onodera Is Closing
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