Hurricane Cocktail

Cool and empty the shaker in which the cocktail will be prepared.

Measure 1 OZ (30 ml) of passion fruit syrup with the jigger and pour into the shaker. 

Squeeze 1 OZ (30 ml) of lemon, using the manual juicer, directly into the jigger to check the exact amount, and pour into the shaker.

Measure 2 OZ (60 ml) of Jamaican rum with the jigger and pour into the shaker.

Fill the shaker 3/4 full with crushed ice. Close it with the cap and shake vigorously until all the metal parts of the shaker have completely cooled down and are covered with condensation.

Pour the cocktail into the glass. Top up the glass with ice until full.

Garnish the ready-to-serve cocktail with a sprig of mint.

History and curiosity

This cocktail is attributed to a New Orleans bartender, Pat O'Brien, who in the 1940s thought of using unsold rum in a cocktail served in a lamp-shaped glass, called a hurricane. The drink thus took hold and soon became one of the most popular cocktails in the French Quarter.

Variants

Other cocktails to be served in the same type of glass can be considered variants of the hurricane, such as the piña colada, also based on rum.