The Hurricane is potable proof that necessity is, indeed, the mother of invention. When faced with a glut of rum in the 1940s, New Orleans bar owner Benson “Pat” O’Brien came up with a brilliant solution: design a rum-heavy cocktail. It worked; the Hurricane—named for the glass in which it was served, which resembled a hurricane lamp—was a hit. Originally a mix of four ounces of rum, passion fruit syrup and lemon juice, the cocktail was bastardized with sweet-sugary mixes over the years. But our take on the classic version is fruity, tart and refreshing. It’s perfect for a hot summer day or anytime, really.

Sweet, Dry



Step one

Add all ingredients to a cocktail shaker.

Step two

Add ice and shake vigorously to mix.

Step three

Strain into a hurricane glass filled with crushed ice and garnish with mint.

Contributed by Supercall

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