Food Culture of the South
Photo by: James Smith
1 ounce Naked Turtle white rum
1 ounce Coruba dark rum
1 ounce pineapple juice,½ ounce lemon juice
½ ounce yellow Chartreuse
Soda water to top
Garnish: mint sprig
The hurricane was born at French Quarter bar Pat O’Brien’s during World War II, when rum was far more plentiful than whiskey. With double the booze of your standard cocktail, cloying fruit juices, and healthy splashes of grenadine and simple syrup, the drink—named for its glass shaped like a hurricane lamp— appeals to the appetite of a younger crowd, particularly the ones carousing Bourbon Street at all hours. Here, LeBas uses lemon and soda to balance the sweetness of the classic.
In a cocktail tin, combine first five ingredients with ice and shake. Strain over fresh ice in a collins glass. Top with soda and garnish with mint sprig.
From Hot in the City.
- Recipe by Jake LeBas of Hot Tin in New Orleans, Louisiana