Hurricanes are a doozy of a drink! I have blurry memories of shenanigans when I was definitely not quite old enough to be at Pat O’Brians.
I am not a fan of passion fruit but I always advise people to get the hurricane at of Lafitte's Blacksmith Shop Bar. They use real passion fruit & pineapple (I think?)juice & premium Bacardi. They layer the drink & you are not supposed to stir it at all but drink through the layers.
If commercial passion fruit syrup is unavailable, it’s a snap to make your own - I use Martin Cate’s 2-ingred recipe from “Smuggler’s Cove”: equal parts frozen passion fruit pulp/purée (available in Latino markets; good brands include Goya, El Sembrador or La Fé) + rich (2:1) simple syrup. 6 oz (170g) of each yields 12 oz (340g) syrup. To make: thaw pulp, place in bowl scalded w boiling water, whisk in cooled syrup (start w smaller amount if prefer tarter syrup) & store in sterilized bottle in fridge (or freeze for extended storage).
Thank you for this! I don’t know if this is a US / UK thing but fresh passion fruits are generally way easier to find than the purée which I’ve noticed is often a feature of US recipes.
Hurricanes are a doozy of a drink! I have blurry memories of shenanigans when I was definitely not quite old enough to be at Pat O’Brians.
I am not a fan of passion fruit but I always advise people to get the hurricane at of Lafitte's Blacksmith Shop Bar. They use real passion fruit & pineapple (I think?)juice & premium Bacardi. They layer the drink & you are not supposed to stir it at all but drink through the layers.
Confession: I’ve never been. V much on the list.
It's a wild and wonderful place!
If commercial passion fruit syrup is unavailable, it’s a snap to make your own - I use Martin Cate’s 2-ingred recipe from “Smuggler’s Cove”: equal parts frozen passion fruit pulp/purée (available in Latino markets; good brands include Goya, El Sembrador or La Fé) + rich (2:1) simple syrup. 6 oz (170g) of each yields 12 oz (340g) syrup. To make: thaw pulp, place in bowl scalded w boiling water, whisk in cooled syrup (start w smaller amount if prefer tarter syrup) & store in sterilized bottle in fridge (or freeze for extended storage).
Thank you for this! I don’t know if this is a US / UK thing but fresh passion fruits are generally way easier to find than the purée which I’ve noticed is often a feature of US recipes.