Hurricane

By Robert Hess

One of the standards down in New Orleans, the Hurricane was one of the first entries into the rum cocktail boom which heralded the Tiki craze of the 40's and 50's.

Recipe

Hurricane Cocktail

2 oz Dark Rum

1 oz passion fruit syrup

1 oz fresh lemon juice

Instructions

Shake with ice.

Serve in Hurricane or pint glass.

Comments
Tim 5 Feb 2008
9:27 am

I would have like to hear more about the passion fruit syrup.  I’ve never used it or even seen it around.  Is it a typical bar product that can be found in liquor stores? It sounds like something I have to look for in a grocery store in between the pinto beans and the Jumex.

Thanks Robert!  If I can find the passion fruit syrup, I’m gonna give it a try.  Keep up the good work!

beachbum berry 5 Feb 2008
10:28 am

Looks like Robert was using the good stuff that Trader Vic bottled until late last year, which had 11% passion fruit in it.  Now they sell an entirely artificial syrup that is no longer usable.  Funkin and Perfect Puree both sell excellent passion fruit purees that, when mixed with simple syrup to taste, will give you a VG passion fruit syrup.  Less expensive is to buy Goya frozen passion fruit pulp (sold at Latino markets), and mix the defrosted pulp 1:1 with simple syrup.  Other good brands of ready made passion syrup:  Tessiere, Finest Call, our Auntie Lilikoi (sold online from Hawaii).

Okole maluna!

Marty 5 Feb 2008
10:47 am

Check out your local Asian market (preferably a larger one) for a product humorously named, “Passion Juice.”

It’s a very good product that’s made of passion fruit and sugar.  I know the Beachbum has used it in Boston before, and I’m pretty sure it met his approval.  It’s certainly worth the adventure, as are ALL of the Beachbum’s books!

An aside: Robert, where’d you get that awesome juicer?

Robert Hess 5 Feb 2008
2:40 pm

Yes, the Passion Fruit Syrup I’m using here, is an older bottle of the Trader Vic product, and is a brand that Beachbum Berry “used” to approve of, until they did the “Grenadine” trick on it and removed all of the product which you would otherwise have expected to be in it…

As for the juicer… that comment comes up in almost every show I use that juicer in :-> It’s an “Ebaloy”, and can periodically be found on eBay, which is where I got mine. I love it. If I had the where-with-all to produce my own products, something very close to this juicer would be one of the things I’d produce. Perhaps the only change I might make to it is trying to incorporate some way to get more of the oils from the skin to get extracted at the same time. I’ve got another, older, juicer that I think does a good job at that.

Owen Webb 5 Feb 2008
3:17 pm

Thanks for the tip on the Goya beachbum. $2 at Stop and Shop (I’m in the Boston area also).  I’m making this drink for a party I’m having tomorow… so I was desperate for Passion Fruit.  Also, Stirrings has a Passion Fruit Mint Mojito mixture, which does have Passion Fruit, but doesn’t actually have mint on the ingredients… at $10 it was 5x the price of the goya and I wasn’t sure how minty it was.

Any other rums if Goslings isn’t availible?  My standard dark mixing rum is Rhum Barbancourt 8 year (I’m out and it can be hard to find sometimes); its an agricole, which is my personal favorite type of rum.

beachbum berry 5 Feb 2008
5:16 pm

Aloha Owen; you can sub any dark Jamaican rum for the Goslings, such as Myers’s, Coruba or Appleton Extra.  But I agree, it’s hard to top Barbancourt 8 year!

Owen Webb 5 Feb 2008
5:27 pm

Especially when the 5-star reserve is on sale at the NH liquor store for $14.99!  Oh how I wish I had bought more than one bottle… oh well, looks like its $18.99; great price for a great rum.

Alex 6 Feb 2008
3:48 am

Not living in the US, I don’t think I can easily get any of the above passion fruit products in any neighbourhood stores. I just checked the local supermarket and had no luck finding passion fruit puree or pulp. So what about starting from scratch with real passion fruits? Any thoughts on how to make a good syrup out of that?

Also, I don’t suppose Rubicon brand passion fruit juice would make any kind of decent base for a syrup? Technically it seems to be a “Passionfruit Juice Drink”, so not “juice” as such.

beachbum berry 6 Feb 2008
11:04 am

Alex, fresh passion fruit makes a delicious syrup (mix the extracted juice with equal parts simple syrup), but here the fruit is so expensive that it just isn’t worth the trouble.  If you can buy it cheaply where you live, then by all means do so!

I’m not familiar with Rubicon, but if it’s cut with other fruit juices and added sugar, odds are it will not make a good syrup…

Alex 7 Feb 2008
10:35 am

Thanks! I’m sipping a delicious Hurricane right now, with home-made syrup. I don’t know where you draw the line on expensive, but at my local supermarket here in Sweden, passion fruit (the smaller, dark purple kind) cost the equivalent of 75 cents a piece or thereabouts. Crunching the numbers, I’ve concluded I get 3 ounces of syrup for around $1.50 plus a little elbow grease. Fairly pricy if you’re going to be making a lot of Hurricanes I suppose, but I can live with it. And I’ll know it’s top quality home-made syrup :)

I’d actually like to see one of you bartending gurus elaborate on home-made syrups sometime. I used to think of syrups as something that must be ordered through speciality stores, but I’m not so sure anymore. What kind of criteria must a syrup fill to be a good “bartending-grade” ingredient, anyway? I suppose there are some you can’t easily make at home (eg. Orgeat - please correct me if I’m wrong here), but the rest… oh, the possibilities! :)

Phil Greene 14 Feb 2008
7:34 am

Two brands of passion fruit syrup that I’ve used in making Hurricanes are Monin and Fee Brothers.  Fee Brothers offers both a golden and a red.  You can order it from their web site, and as for the Monin, it’s available at Whole Foods, as well as many coffee supply houses.  On the subject of the Hurricane, I’m reminded of a great line that I often “borrow” from New Orleans mixologist Bobby Oakes, who either ran or used to run the bar at Arnaud’s French 75 Bar in New Orleans.  It seems tourists used to come to his bar, seeking the Hurricane, which is a Pat O’Brien’s specialty (but not what it used to be, due to mass production).  Bobby notes that when tourists ask for a Hurricane, “I have a pat, flip answer.  It

Sarah 26 Mar 2008
8:02 pm

Dear Beachbum, thanks for the advise on the puree, I found the funkin Passion online at Mondoliquor and made up a syrup with it, I also tried to play with the recipe and did the following 2 oz of dark rum, 1/2 oz funkin passion puree (not syrup), one table spoon demerrara sugar and one oz Lemon Juice.

Nachez 14 Mar 2009
6:01 am

I use Maaza passion fruit juice and simple syrup.  I like the taste of Captain Morgan’s Dark Rum. I also like El Dorado 8yr and 15yr rum.  I have made the hurricane many different ways byt never with the passion fruit syrup. I will have to try that!

Charles W Greenwood 24 Feb 2011
3:11 pm

Dear Robert:  You might try “Hawaiian Punch” if you can not find passion fruit base; but only as a last resort.

Keep up the good work.

CWG

Steven D. Lauria 21 Feb 2012
11:09 am

Robert, do you think it would work to make a syrup from passion fruit juice by adding some sugar to the juice.  I can get the passion fruit juice at an hispanic grocery store? I’m guessing the ratio might be 2:1, juice to sugar. What do you think? 

The reason I’d want to do it is that the passion fruit syrups on the market have preservatives in them, don’t they?

Thank you for sharing your knowledge!  By the way, I love the anecdoctal historries you give about the drinks.

Steven D. Lauria 27 Feb 2012
5:18 pm

Hi Robert, Maybe you didn’t get my last message (listed above)..so I’ll try again this time.  Do you think that I could make homemade passion fruit syrup by combining 1 cup of passion fruit juice to 1 cup of sugar?  Or would you make the ratios different?

Thanks, Robert.

Robert Hess 27 Feb 2012
9:21 pm

Steven, Sorry… missed that message on the first time.

Yes, if you can, and frankly probably should, make passion fruit syrup by using passion fruit juice. For me, it isn’t so much the preservatives that are the issue, but the overall taste. Most of the passion fruit syrups are fairly sad, and so making your own gives you a little more control over the final results.

So feel free to experiment and try top create something that you think captures the overall flavor of the passion fruit, and has the sweetness necessary to make a well balanced drink.

-Robert

Steven D. Lauria 27 Feb 2012
9:48 pm

Thanks, Robert.

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