Friday, May. 18, 2012
Hurricane
Recipe:
1 oz. Appleton VX
1 oz. Rhum JM (80 proof)
1 oz lemon juice
1 oz. Passion fruit syrup
shake briefly w strain into Hurricane glass with crushed ice
Bar: Maison Premiere
Barman: Jesse Carr
Complex import laws in the wake of Prohibition forced bars to purchase large stocks of rum whenever acquiring scotch (a far more prized commodity). Pat O'Brien, a New Orleans legend, came up with the Hurricane as a means to slough off all his excess rum on carousing, booze-addled sailors. He served the long drinks in empty hurricane lamps. These days on Bourbon Street, they tend to appear in plastic cups.