Shake up a vibrant Hurricane cocktail with this bold New Orleans-style recipe featuring dark and light rums, passion fruit, citrus, and a touch of sweetness. A tropical classic perfect for Mardi Gras, beach parties, or anytime you’re craving a fruity rum punch with a kick.
Fill a cocktail shaker with ice.
Add light rum, dark rum, passion fruit syrup, orange juice, lime juice, and simple syrup or grenadine.
Shake vigorously for 15–20 seconds.
Strain into a hurricane glass filled with fresh ice (preferably crushed or pebble ice).
Garnish with a bright orange wheel and a maraschino cherry for a festive finish.
Spicy Cajun wings or jambalaya
Grilled shrimp po' boys
Fried plantains or hush puppies
Pineapple BBQ skewers
Beignets or tropical fruit tart
The Hurricane’s sweet and tangy profile complements bold, savory, or spicy Southern and island fare.
Passion fruit syrup vs juice: Syrup gives bold sweetness; juice makes it more tart — adjust simple syrup accordingly.
Dark rum float option: Add a float of aged rum on top for deeper flavor.
Want less sweetness? Reduce the syrup and increase lime juice slightly for balance.
Chill the glass beforehand for a refreshing experience.
Use pebble ice for classic tiki texture and visual appeal.
The Hurricane was invented at Pat O’Brien’s bar in 1940s New Orleans. It was created to use up surplus rum during a time when whiskey was hard to come by. Named after the hurricane-lamp-shaped glass it’s traditionally served in, this cocktail became a Mardi Gras staple and tiki favorite.
1 servings