recipe 
yields
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
Ingredients
steps
“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
- To make nectar, mix all ingredients together and reserve.
- 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.
Date Published: 02.29.16
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- From Kelly English of The Second Line and Restaurant Iris in Memphis, Tennessee
