As cocktail origin stories go, the hurricane's is especially inauspicious: Faced with a surplus of rum in the 1940s, bartender Pat O'Brien masked the unpopular booze with sugary juices and served it up in a distinctively shaped glass. Today's version, served by the yard in the French Quarter, is worse: It's typically made with a cloying powdered mix. But that doesn’t mean there aren’t good hurricanes to be had. Here, three ways bartenders are reinventing the cocktail and making hurricanes you’d actually want to drink.
At Maison Premiere, Brooklyn’s chic-cool absinthe and oyster house, bartenders make every hurricane from scratch with quality ingredients. The Improved Hurricane is made with fresh lemon juice, house-made passion fruit syrup, funky rum agricole from Rhum J.M. and Hamilton Jamaican Pot Still Black Rum.
In Los Angeles, The Church Key, a bar known for creative cocktail presentations like its canned Negroni, is serving special frozen hurricanes tonight. The Odd-er Pops are made with dark rum, passion fruit syrup, lemon juice and water. The mix is poured into a bag and frozen with liquid nitrogen. The tip of the bag is snipped, and the “drink” is served.
Washington, DC’s absinthe-centric Libertine serves its take on a hurricane, the Rubens Eighteenth Street Knockout, on tap. It’s made with three types of rum (light, dark and spiced), maraschino liqueur and a house-made hurricane mix.