Frozen Hurricanes

Why This Recipe Works

The hurricane, served in its namesake curved glass, is one of the best-known tropical drinks created in America in the 1940s. The creation of this fruity relative of the daiquiri (see page 204) is credited to New Orleans tavern owner Pat O’Brien, and it’s one of many iconic cocktails famously associated with the Big Easy. However, the frozen versions you typically find floating down Bourbon Street these days are pumped from giant machines, mix-based, garishly red from dye, and laden with artificial ingredients and often harsh, cheap booze. We wanted to put the quality back into this drink.

Three fruits—passion fruit, orange, and lime—flavor our version. For the prominent passion fruit element, we use frozen passion fruit puree and for the orange element, a freezer staple, orange juice concentrate. We need only an ounce of lime juice, so fresh works fine here. Aged rum is our choice for this cocktail; it provides deep, rich flavor while still allowing the fruit juices to shine. A bit of sweetness from richly colored grenadine balances the sour notes of the passion fruit in this delightful frozen rum punch.