The best-known origin story for the Hurricane cocktail can be traced to Pat O'Brien's bar in New Orleans. The legend goes that, at the time, bars had too much rum on hand. Benson "Pat" O'Brien and his partner Charlie Cantrell, or head bartender Louis Culligan depending on which version of the story you read, created a sweet, bright red drink that helped use up some of that rum.
Called a Hurricane after the hurricane glass (which, in turn, was named after the hurricane lamp it resembles) it was served in, the tropical drink quickly became a Bourbon Street favorite. If you visit the French Quarter in New Orleans, having a Hurricane is an absolute must, but if you're not going to be in the Big Easy anytime soon, we've got you covered with this big batch Hurricane pitcher recipe.
Big Batch Hurricane Cocktail Recipe
Some hurricane drinks involve simple syrup for extra sugar, and you can also substitute lemon juice for lime juice if that's what you have on hand. Another variation is using passion fruit syrup rather than actual passion fruit juice. Hurricane cocktails are not only delicious but are a great source of vitamin A, vitamin C and potassium! Some recipes call for a cocktail shaker, which can be found on amazon, but we find that the shaker isn't necessary for a tasty hurricane cocktail.
Combine the white rum, dark rum, passion fruit juice, pineapple juice, orange juice, lime juice and grenadine in a large pitcher. Mix well and let the pitcher chill in the refrigerator for at least four hours. Serve over crushed ice with a maraschino cherry and orange slice for garnish. Be warned, though: This tropical cocktail can sneak up on you, so get aMardi Gras-size crowd together to help you down the pitcher!