15 Jul Hurricane
About Dos Maderas 5+3 Rum
Dos Maderas 5+3 Rum blends the lighter Baja Rum with the richer Guyana style and ages for 5 years in the Caribbean followed by 3 years in Jerez, Spain in Palo Cortado casks. The smooth character of the 5+3 is awash with pleasant vanilla, hazelnut, coconut and subtle maple.
About Dos Maderas 5+3 Rum
Dos Maderas 5+3 Rum blends the lighter Baja Rum with the richer Guyana style and ages for 5 years in the Caribbean followed by 3 years in Jerez, Spain in Palo Cortado casks. The smooth character of the 5+3 is awash with pleasant vanilla, hazelnut, coconut and subtle maple.
Ingredients to make a Hurricane - Rum cocktail
1 oz. Dos Maderas 5+3
1 oz. Dos Maderas 5+5
1 oz. passion fruit syrup
1 oz. fresh lemon juice
.5 oz. pomegranate grenadine (optional)
Hurricane Recipe - Step by step how to prepare a rum cocktail
1.
Heat up a cup of pomegranate juice and add 1 cup of sugar. Stir until fully integrated and let cool.
2.
If making your own passion fruit syrup, combine equal parts passion fruit purée and 1:1 simple syrup until smooth.
3.
Chill a Collins glass for a single serving or a Hurricane glass for a double.
4.
Cut your lemons in half and juice them.
5.
Add all of your ingredients to your shaker.
6.
Fill the shaker with cracked ice.
7.
Shake vigorously for 10 seconds.
8.
Double-strain, using a fine mesh strainer to remove excess pulp and ice shards, into your chilled glass.
9.
Fill the glass with crushed ice and serve with reusable straws.
10.
Garnish with an orange slice wrapped around a preserved cherry.
11.
Optional but highly recommended garnish: an inverted paper umbrella.
Origins of the Hurricane cocktail and Hurricane glass
While not set in stone, the best most widely accepted origin tale out there on the Hurricane points to Pat O’Brien’s in New Orleans. As a former speakeasy during Prohibition, Pat used to use the password “Storm’s a Brewin’’ for entry. Story goes that during World War II, it was really difficult to get whiskey but there had been a surfeit of rum. Bar owners were pressured to order multiple cases of rum just to receive one case of whiskey. With all the excess of rum, Pat decided to create a powerfully leaden cocktail of mostly rum and also some fruit juice and syrup to offset his inventory imbalances. The history of Hurricane components, therefore, was always designed as a potent yet practical brew. Cocktail writer, Wayne Curtis, however, purports that there had been a recipe that pre-dated O’Brien’s claims on the origins of Hurricane mixing via a pamphlet distributed by Rum Ronrico called “The Rum Connoisseur.” Both versions may have led to the origins of Hurricane trends and its now standardized 20 oz. tall Hurricane cocktail glass.
Tips for preparing a Hurricane drink
Tips for preparing a Hurricane drink
Hurricane cocktail Variations and types
A Hurricane really isn’t a Hurricane without rum in it, however, if you sub in the rum for most other spirits including vodka, gin, brandy, bourbon, tequila or even oloroso sherry, you’ll still get a delicious concoction.
Legendary barman and mentor to many, DeGroff’s version is fleshed out a bit with lime subbing in for lemon and includes the addition of Galliano, orange & pineapple juices, as well as Angostura bitters.
New Orleans cocktail guru, Kirk Estopinal, also subs in lime for lemon and takes a stab at making his own Fassionola syrup for their version which includes extra tropical elements such as hibiscus and guava jelly to accent the passion fruit.
FAQ
1941 is the first documentation of the Hurricane in a Ronrico Rum pamphlet called “The Rum Connoisseur”. The drink has been most popularized by Pat O’Brien’s in New Orleans who is also said to have been the true inventor.
New Orleans has always been a Hurricane city and Pat O’Brien’s as a speakeasy used to use the password “Storm’s a Brewin’” for entry. Also, the Hurricane glass is based on the design of hurricane lamps.
The Hurricane is a dark rum sour accented with passion fruit.
The best passion fruit syrup brands are Small Hand Foods, Liber & Co., or Aunty Lilikoi. However, making passion fruit syrup is super easy and a much less expensive alternative if you can source quality passion fruit puree like Funkin or La Fruitiere. Simply combine the purée with equal parts 1:1 simple syrup and keep chilled. You can also source fresh passion fruit, although this can be quite expensive.
The best rum is a dark one or a blend of a lighter aged rum and a richer dark rum like the 5+3 and 5+5 from Dos Maderas.