Hurricane

使用冰沙(找不到替代品Haagen-Dazs, but did find an organic passion fruit sorbet at the "fancy" grocery); worked wonderfully. Unfortunately ran out of rum before the night was over! :)

• Anonymous

• Louisville, KY

• 3/15/2011

I used the sorbet substitute and it worked perfectly!

• Anonymous

• 2/3/2011

This is pretty close to what I make, but here's where it differs: I use grenadine as well if I'm in a bar setting, and at home, I make my own hibiscus simple syrup (dried flowers and water and sugar, voila) to give it a deep red color closer to that of Pat O Brien's, and a more complex flavor profile. And it's fantastic. You just have to be careful with the passionfruit you use, because too much will throw the whole drink with a semi bitter aftertaste. But play with the proportions till you taste perfection. And you will.

• mojofearless

• NOLA

• 1/31/2010

The challenge with the hurricane is to make sure it doesn't get too sweet, is very cold and has the right amount of rum. I had rave reviews from a group of wine drinkers when I made it with passion fruit juice and Appleton's Estate Reserve Jamaican Rum. Skip the sugar and syrup, and don't be afraid of using lots of rum. I prepare it in a shaker and pour into hurricane glasses, filled with ice. Garnish with an orange slice and maraschino cherry.

• deanface

• Vancouver

• 1/18/2008

A New Orleans classic!

• Anonymous

• Baton Rouge, LA

• 7/19/2006

OK as a base, but needs more fruit juices. It is far too strong as is, and not at all like what we serve in new orleans.

• pmcmullen9

• New Orleans, LA

• 2/22/2006