Friday, February 28, 2014

Thinking of Drinking: The Hurricane

Wouldn't it be fun to be in New Orleans on Bourbon Street for Mardi Gras!? Fat Tuesday is almost here! New Orleans has been celebrating Fat Tuesday since French Settlers arrived in the 1700s, and still continues the tradition to this day. Although Mardi Gras is well known for the alcohol, New Orleans is also famous for the King Cake, Gumbo, Etouffe, and Jambalaya.

Mardi Gras isn't only celebrated with food, but also with cocktails such as the Sazerac and the Hurricane.  You can find the Sazerac (Old Overhold Rye, Peychaud Bitters, Kubler Absinthe) here in DC at the Gibson. In the late 18th century, a pharmacist, Antoine Amedee Peychaud invented this cocktail in New Orleans' famous French Quarter where he owned his shop. The original cocktail was a concoction of brandy, absinthe and bitters. This drink is a little strong for me.


The Hurricane was invented at Pat O'Briens bar in New Orleans and was named after the shape of a hurricane lamp that was used to serve the fruity rum cocktail. The story has it that during WWII, popular liquors like whiskey were scarce, but rum was plentiful so they created this cocktail to use up all of the rum. Pat O'Briens bar is still open today in New Orleans' famous French Quarter and sells their original Hurricane cocktail mix at the bar.  Get a category 2 at Truorleans on H Street.

Try this Hurricane cocktail tonight:

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
1 oz pineapple juice
juice of a half a lime
1 Tbsp grenadine
orange slice and cherry for garnish (maybe a fun straw as well)

Fill a cocktail shaker with ice. Add the liquids to the shaker and shake well. Strain into a hurricane glass or large wine glass over ice. Garnish with the orange and cherry.

Photo by Emily Clack

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