This Hurricane Cocktail doesn't need bad weather to taste good

Southern Kitchen

About the recipe

The fruity, rum-filled Hurricane cocktail originated at the New Orleans bar, Pat O’Brien’s, allegedly as a way to sell off unwanted rum. While the mix of fruit juices certainly can disguise poor flavors in a cheap rum, we’d recommend celebrating the spirit with a high-quality, full-bodied choice, such as Appleton Estate Signature or Bacardi 8 Años. Speaking of rum, feel free to use the full four ounces in your drink, or scale it back to a more demure two ounces — or land somewhere in between. 

Although this drink is classically served in a tulip-shaped Hurricane glass, you can also serve it in a large Mason jar or Collins glass. 

Serves: Makes 1 cocktail

Hands On Time: 5 minutes

Total Time: 5 minutes


Crushed ice

2 to 4 ounces full-bodied rum

2 ounces passionfruit juice

1 ounce fresh orange juice

1 ounce fresh lime juice

1/4 ounce grenadine

Orange wheel, for garnish

Maraschino cherry, for garnish


Fill a Hurricane glass with crushed ice. Add the rum, passion fruit juice, orange juice and lime juice and stir to combine. Slowly pour the grenadine into the glass so that it sinks to the bottom and forms an ombre pattern. Garnish with the orange wheel and cherry. Serve.