Hurricane
Hurricane b Kirk Estopinal
Here’s a relatively old school toast for an old cocktail that is still vibrantly full of life, and one that almost everyone may have heard of at some point in their lives. The toast references a surprise guest that arrived uninvited to the International Puzzle Party in Houston, that summer of 2024. Hurricane Beryl made her blustery way into town on the final day of the event, uprooting plans and stranding puzzlers, who promptly hunkered down for some impromptu hotel time. What better cocktail to pay tribute to that moment than the Hurricane.
Hurricane’s a comin’
New Orlean’s legendary bar Pat O’Brien’s began as a speakeasy, known as Mr. O’Brien’s Club Tipperary, during the American Prohibition. Following those “dry” days, it became a legal establishment. During World War II, whiskey was scarce, and rum plentiful, so necessity was the mother of the Hurricane cocktail, which O’Brien’s created in 1940. It utilized a wonderfully mysterious tropical syrup known as “fassionola”, which has been attributed to Donn Beach, the father of tiki cocktails who may have invented the syrup in the 1930’s. What is mysterious is the original recipe, which has been lost to history, but most sources agree contained passion fruit, guava, possibly pineapple, and hibiscus. Kirk Estopinal of Cane & Table, one of New Orleans’ best craft cocktail bars, has updated the classic with the essential ingredients and his own version of the famous syrup. I borrowed a similar recipe from the website Saveur to make my own. Once you’ve tasted this version, a bright flavor bomb of a tropical daiquiri, hold onto something tight or you’ll surely be blown away. Cheers!
Old School pair
Hurricane (adapted from Kirk Estopinal)
1 ½ oz Puerto Rican rum
½ oz Jamaican rum
¾ oz fassionola syrup
¾ oz lime
Shake with ice and strain into a Hurricane glass filled with pebble ice. Inside out umbrella garnish.
Fassionola syrup (adapted from Saveur): Simmer 12 ounces of coarsely chopped strawberries, 1 cup passion fruit syrup, ½ cup guava jelly, ½ cup pineapple juice, and ½ cup dried hibiscus flowers in a saucepan for 10 minutes. Strain mixture and allow to cool. Add sugar to taste and water as needed for a maple syrup like consistency. Bottle and refrigerate for use.
explore more: