When the Levee Breaks
Photo by Stephanie Mullins

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10 servings

  • 10 ounces Pritchard’s crystal rum\
  • 10 ounces Pritchard’s dark rum
  • 40 ounces Levee Nectar (recipe follows)
  • ½ cup grenadine
  • 5 ounces Bacardi 151
  • 10 orange wedges for garnish
  • 10 cherries for garnish|2 cups pineapple juice
  • 2 cups orange juice
  • 1 cup lime juice
  • 2 cups passion fruit purée

“The syrupy, hangover-in-a-glass known as the Hurricane did have humble beginnings as a real cocktail. This is my nod to the precursor.”- Chef Kelly English

  1. To make nectar, mix all ingredients together and reserve.
  2. To make batch of cocktails, mix all ingredients besides Bacardi 151 in punch bowl. Serve over ice in 10 tall glasses and float ½ ounce 151 over each cocktail. Garnish with orange wedge and cherry.
  • From Kelly English of The Second Line and Restaurant Iris in Memphis, Tennessee

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