Looking to make one of the best, classic Bourbon Street drinks? This Hurricane is the ultimate party cocktail. With a smooth blend of rum and fresh fruit juices, it’s easy to make and deliciously drinkable. It's perfect for Mardi Gras or anytime you want a taste of the Big Easy!
When you think of New Orleans what comes to mind? Is it Mardi Gras and Bourbon Street? Is it a bowl of gumbo at Commander's Palace? Maybe some beignets at Cafe du Monde? Or a table-side flambe of bananas foster at Brennan's?
For me, it's all of those things and more, and one of my favorite New Orleans specialities is the classic Hurricane cocktail: A delicious, tropical tasting drink that's dangerously delicious.
I first had this iconic drink, at Pat O'Brien's of course, when I was in town around New Years for The Sugar Bowl. It was my first trip to New Orleans and wow, it was wild. It wasn't even Mardi Gras.
One thing I quickly learned? The Hurricane is as much a part of the New Orleans experience as the music, the street performers, and the late-night revelry. It's the kind of drink you sip while wandering the French Quarter, listening to jazz spill out from a club, or soaking in the energy of Bourbon Street.
I've come back to New Orleans several times since and every time I discover something new to love: Strolling through the Garden District, a Po Boy from Domilise's, and a ride on a streetcar. There's so much more than just Bourbon Street!
History of the Hurricane
The Hurricane cocktail dates back to the 1940s, when Pat O’Brien’s bar needed a way to use up surplus rum. Served in its signature hurricane glass, it quickly became a Bourbon Street favorite—and for good reason. Sweet, tangy, and packing a punch, it’s the kind of drink that instantly puts you in a festive mood.
It was originally served in a glass shaped like a hurricane lamp, which is how it got its name. Today, it's one of the most recognizable cocktails in New Orleans, often garnished with a cherry and a slice of orange, sometimes even served in a to-go cup as you explore the city. (Like Savannah, Georgia where I'm from, there's no open container law. You just have to transfer your drink from a glass container to a plastic one.)
Unlike the syrupy versions you might find on Bourbon Street, this homemade Hurricane is all about fresh, bright flavors. Real passionfruit juice, freshly squeezed orange and lime juices, and just the right balance of rum make all the difference. It's tart and sweet, refreshing, and way better than any mix you'd buy at the store.
And the best part? You don’t need a parade or a plane ticket to enjoy one. With just a few ingredients, you can bring the spirit of New Orleans right to your own kitchen.
Want to try some more New Orleans-inspired dishes? My rum glazed bananas foster bread is to die for and is a delicious brunch recipe. This barbecued shrimp is amazing too--perfect as an appetizer or main dish. For dessert, you'll love my praline-inspired cookies.
But first—let’s make that Hurricane!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe.
- white rum
- dark rum
- passion fruit juice
- orange juice
- lime juice
- granulated sugar
- water
- grenadine
- orange slices and maraschino cherries for garnish
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, let's make this Bourbon Street drink!
- First, make the simple syrup. Combine the water and sugar in a small saucepan and heat until the sugar dissolves. Let cool.
- Then, combine all the ingredients in a cocktail shaker. Divide between ice filled serving glasses and garnish.
Hint: Look for bottled simple syrup in the wine, beer, and mixers aisle at the grocery store.
Substitutions
Need to make an ingredient swap? Here are some ideas:
- Passionfruit Juice - Instead of passionfruit juice, you can use mango nectar or pineapple juice. They are on the sweeter side, so before you add simple syrup to the drink, give it a taste first.
- Grenadine - If you don't have a separate bottle of grenadine, use the cherry juice from the maraschino cherry jar.
- Rum - You can use just one type of rum if you prefer not to use both white and dark rum. Golden rum is a great option too. Or, use an entirely different alcohol--vodka or bourbon are good choices.
Variations
There are so many ways to change up this recipe. Check out these alternatives:
- POG Hurricane Mocktail - Want to make a hurricane-inspired mocktail? POG is a traditional Hawaiian juice blend of Passionfruit, Orange juice, and Guava nectar. Combine equal parts of those juices along with the lime juice, simple syrup, and grenadine. When it comes to nonalcoholic drinks, that's a great one.
- Big Batch Hurricanes - This recipe is a great one to make as a big batch cocktail. Triple or quadruple the ingredients and mix in a pitcher. Then refrigerate until ready to serve.
- Hurricane Slushy - Blend the hurricane and freeze in ice cube trays. When you're ready to serve, transfer the cocktail ice cubes
Equipment
Here's the equipment you'll need to make this recipe:
- liquid measuring cup
- dry measuring cup
- measuring spoons
- juicer
- cocktail shaker
- small saucepan
Storage
You can refrigerate leftovers in an airtight container for up to 3 days.
Freeze this cocktail in ice cube trays for up to 6 months.
Tasty Tip
Look for passionfruit juice in the Hispanic or international aisle at the grocery store. It's usually sold in cartons or glass bottles.
Frequently asked questions
This cocktail is called a "hurricane" because it's usually served in a glass that's shaped like a hurricane lamp.
The first Hurricane was served at Pat O'Brien's bar in the French Quarter of New Orleans during World War II. It's made with rum because during whiskey (the libation of choice during the time) was hard to come by.
The Sazerac, Absinthe Frappe, Brandy Milk Punch, Café Brulot Diabolique, New Orleans Hand Grenade, Creole Bloody Mary, Vieux Carré, and Daiquiris are all iconic New Orleans drinks (but there are a ton more!)
Nope! An Absinthe Frappé is more like a mint julep and is made with absinthe, simple syrup, soda water, and mint leave. It's also a much older cocktail than the hurricane. In fact, a few famous fans of the original version were Oscar Wilde, Mark Twain, and Robert E. Lee.
There are so many iconic bars in New Orleans. The oldest bar is Lafitte's Blacksmith Bar. For an authentic Hurricane, you've got to go to the Bourbon Street bar: Pat O'Briens. Galatoire's, Tropical Isle, and Old Absinthe House are also pretty popular.
Having been to New Orleans several times, there are even better places to grab a cocktail and enjoy good music and food. Check out the Warehouse District, Royal Street (for iconic New Orleans vibes), and Frenchman Street (it's a good spot to hear jazz and live music).
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this rum drink:
🍽Get the recipe
New Orleans Hurricane (a Bourbon Street Cocktail)
Equipment
- liquid measuring cup
- dry measuring cup
- measuring spoons
- juicer
- cocktail shaker
- small saucepan
Ingredients
- ½ cup granulated sugar
- ½ cup water
- ¼ cup white rum
- ¼ cup dark rum
- ¼ cup passionfruit juice
- 2 tablespoon fresh orange juice
- 2 tablespoon fresh lime juice
- 1 tablespoon grenadine
- Orange slices, lime slices, and maraschino cherries for garnish
Instructions
- Make the simple syrup: Combine the sugar and water in a small saucepan over medium heat and cook just until the sugar dissolves, about 1 minute. Let cool.
- Combine the white rum, dark rum, passionfruit juice, orange juice, lime juice, 2 tablespoons simple syrup, and grenadine in an ice-filled cocktail shaker.
- Shake the mixture vigorously until chilled and strain into ice-filled glasses. Garnish and serve.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
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