The Cocktail Gadabout #83


[July 11th, 2017]  The bars and restaurants are full of summer drinks these days. To be honest, most of them are pretty crappy. More and more I find myself drawn to the classics, regardless of the time of year or day. A long while ago I added a post on the venerable pina colada. If made properly, it might just be the greatest of the patio classics. The hurricane, however, is a close second.

As Coco Lopez is to the colada, passion fruit juice acts as the hurricane’s secret ingredient. Juicing the gelatinous mess inside a passion fruit, however, is very challenging, and you’ll end up spending a fortune for about 1/4 oz of juice. As a result, I buy Ceres’ passion fruit juice (which, sadly, is mixed with white grape juice). I’ve actually been to the Ceres facility in South Africa. It’s a good quality product. Another critical aspect of the cocktail is the aptly named hurricane glass. Hurricane glasses can be purchased online and at Tap Phong and BYOB in Toronto. They are so named because they resemble an upside down version of the old hurricane lamps.

The circa 1930’s cocktail is light, refreshing and made with easy to find ingredients. I don’t think there is a cocktail drinker on earth who would refuse a hurricane on a hot day on the patio.


1 oz White Rum
1 oz Dark Rum
¾ oz Lime Juice
½ oz Galliano
2 oz Orange Juice
2 oz Pineapple Juice
1 oz Passion Fruit Juice
½ oz Simple Syrup
2 dashes Angostura Bitters
Fresh Fruit


  1. Shake with ice
  2. Strain into a chilled Hurricane Glass (with or without ice).
  3. Garnish with fruit.

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