How to Make a New Orleans-Style Hurricane Cocktail
Updated: May 03, 2024
Happy Mardi Gras! You can celebrate in style with the iconic and fruity hurricane drink.
Mardi Gras is French for “Fat Tuesday,” a day when people eat and drink in excess before fasting for Lent begins. New Orleans is famous for its Mardi Gras carnival, with days of parades and celebrations with plenty of food and drink. The most legendary Mardi Gras recipe in New Orleans? It’s easily the hurricane drink.
Want to bring the spirit of the Big Easy to your kitchen? Indulge in our best Fat Tuesday recipes.
What Is a Hurricane Drink?
The very first hurricane was concocted at Pat O’Brien’s in New Orleans in the 1940s. Due to a scotch shortage in America during World War II, bar owners purchased rum to compensate. The bartenders at Pat O’Brien’s invented the fruity drink and mixed them in bulk in an attempt to reduce their overwhelming surplus of rum. It turns out, patrons couldn’t get enough of the cocktail!
The fruity elixir was eventually served in a hurricane glass and the name stuck.
How to Make a Hurricane Drink
The recipe below makes one cocktail.
Ingredients
- 2 ounces light rum
- 2 ounces dark rum
- 2 ounces passion fruit juice
- 1 ounce orange juice
- 1/2 ounce fresh lime juice
- 1 tablespoon simple syrup
- 1 tablespoon grenadine
- Orange slice and cherry, for garnish
Editor’s Tip: You can buy passion fruit juice or puree in the beverage aisle of many grocery stores. You can also find it on Amazon.
Directions
Step 1: Shake ingredients
Shake all ingredients in a cocktail shaker with ice.
Step 2: Pour into a glass
Strain into a hurricane glass filled with ice.
Step 3: Top with garnish
Garnish your hurricane drink with a cherry and an orange slice. À votre santé! (Cheers!) Here’s our collection of the best Mardi Gras drinks.
Do I Need a Hurricane Glass?
The hurricane drink can be enjoyed in pretty much any type of glass, but is traditionally served in a tall, curvy “hurricane glass.” These glasses can be purchased at many home goods stores or you can buy a set on Amazon.
Next, learn about Mardi Gras desserts, including the famous king cake.
More New Orleans-Inspired Recipes for Mardi Gras
Traditional New Orleans King CakeGet in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! —Rebecca Baird, Salt Lake City, Utah
Check out these other Fat Tuesday recipes that are so delicious.
Louisiana Red Beans and RiceSmoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
Mini MuffulettaPeople love these hearty little sandwich wedges. The New Orleans recipe is great for a party and can be made the day before.—Gareth Craner, Minden, Nevada
Crawfish EtouffeeI like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This recipe has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas
New Orleans BeignetsThese sweet French doughnuts, inspired by the ones found in Cafe du Monde in New Orleans, are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana
Paczki are another Fat Tuesday tradition.
Forgotten JambalayaDuring chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas
New Orleans GumboI’ve been making this New Orleans recipe for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo wants the recipe. It’s an old standby for my family, who requests it frequently. —Dolores M. Bridges, Danville, Kentucky
Quick Bananas FosterGuests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, Utah
Pretzel-Crusted CatfishI'm not a big fish lover, so any concoction that has me loving fish is a keeper in my books. This combination of flavors just works for me. It's wonderful served with a nice buttery herb rice pilaf and corn muffins with butter and honey. —Kelly Williams, Forked River, New Jersey
Southern Fried OkraGolden brown with a little fresh green showing through, these okra nuggets are crunchy and addictive! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas
Springtime Beignets & BerriesI've always loved beignets, but never thought I could make them myself. Turns out they're easy! Sometimes I'll even make a quick berry whipped cream and pipe it inside for a fun surprise. —Kathi Hemmer, Grand Junction, Colorado
Mardi Gras King CakeThis frosted king cake is the highlight of our annual Mardi Gras party. If you want to hide a token inside, do so by cutting a small slit in the bottom of the baked cake…and remember to warn your guests! —Lisa Mouton, Orlando, Florida
Roasted Fresh OkraIf you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
Ragin' Cajun Eggplant and Shrimp SkilletWe have a large summer garden where lots of produce lingers into fall. That’s when we harvest our onions, bell peppers, tomatoes and eggplant—some of the key ingredients of this dish. —Barbara Hahn, Park Hills, Missouri
Creole Roasted Turkey with Holy Trinity StuffingI jazz up turkey Creole style with the trinity of onions, bell peppers and celery—plus a stuffing that gets hotter and hotter the longer it sits. Here's the difference between Cajun vs Creole. —Eric Olsson, Macomb, Michigan
Gulf Coast Jambalaya RiceAs the stew of the South, jambalaya is a definite staple. For ages, home cooks have been making their own tweaks on the traditional recipe. This rendition is my favorite. —Judy Batson, Tampa, Florida
Cajun Shrimp SkilletThere’s plenty of sauce with these shrimp—I always have some bread on the side to soak it up. Make the dish your own by using your favorite amber beer or flavorful broth. —Mark Oppe, North Pole, Alaska
True Shrimp CreoleAn authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.
Best Ever Beans and SausageWhen my wife asks what she should make for a gathering, she's always told to bring this—and a couple of copies of the recipe! — Robert Saulnier, Clarksburg, Massachusetts
Corn PuddingCornbread mix and canned corn make this southern corn pudding casserole a snap to prepare. Now, this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
Sweet Tea Barbecued ChickenMarinades sometimes use coffee or espresso, and that inspired me to try tea and apple juice to perk up this sauce. —Kelly Williams, Forked River, New Jersey
Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado
Bananas Foster SundaesI have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. —Lisa Varner, Charleston, South Carolina
Red Beans and SausageTurkey sausage, beans and a zesty blend of spices make this a deliciously unique meal.—Cathy Webster, Morris, Illinois
Cajun Corn SoupI found this New Orleans recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana
Southern Shrimp and GritsA southern specialty, sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or anytime company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina
Originally Published: March 04, 2019
