Craft Cocktail #4 | How to make a New Orleans-style Hurricane

April 14, 2015

Now you dont have to come all the way to New Orleans to try a hurricane… This recipe is not only easy but delicious! The hurricane is a succulently sweet drink that will get you right real quick. It’s combination of a rum trio and fruit juice is a recipe for a beautiful disaster, hence it’s name, and people love it! It’s great for parties any time of the year.



    • 1 oz. light rum
    • 1 oz. dark rum, preferably spiced
    • 1 oz.Meyers Rum or Bacardi 151
    • 1 oz. orange juice
    • 1 oz. pineapple juice
    • 1 oz. grenadine, or pomegranate juice
    • lemons
    • Maraschino cherries

The lemons and cherries are for dressing. Fresh juice is always best!

DISCLAIMER: I do not own the rights to the Pat O’Brien’s hurricane recipe. This is my own inspired, easy-to-make recipe. It is not the actual hurricane recipe, but it is the recipe that has received the most customer appreciation out of the people I have served.


1 – In an empty high ball or Collins glass, add 1 oz. of grenadine.


2 – After adding the grenadine, fill the glass with ice.


3 – Then, add the dark rum and the orange juice simultaneously.


4 – Next, add the light rum and the pineapple juice also simultaneously.


The reason for adding the dark rum and the orange juice together as opposed to the light rum and the orange juice is for a layering effect. The darker juice and the darker liquor will work together to darken that layer of liquid added. Adding the lighter juice and the lighter alcohol together will create a lighter-colored layer. As of now, you should have a red layer, an orange layer, and a yellow layer. In the drink pictured, I was out of pineapple juice and had to use lemonade, so the layering didn’t work so well..

5 – Now, add the topper of Meyer’s or Bacardi 151, creating the fourth layer.


Bacardi 151 is widely accepted as the big kick in the hurricane, but, to me, it tastes horrible. Meyer’s Rum is a lot more flavorful, and it’s Jamaican so you can’t go wrong! They both add a color contrast, although, because it is darker, the color contrast with Meyer’s rum is more visible.

INSIDER TIP: If you’re trying to layer, you have to remember that it’s all about density. Higher density liquids (heavier liquids) will sink and lower density liquids (lighter liquids) will float. Heavy syrups and liquers will sink and lighter liquids and spirits will float. Adding ice makes layering easier. To make it easy on yourself, when layering with ice, add the heaviest ingredient first and the lightest ingredient last. Without ice, I would add the lightest, then the heaviest, then whatever comes in between but VERY slow. You must pour every ingredient after the first on the side of the glass at an angle rather than in the middle to get the layering effect.

6 – After finishing the drink. Squeeze a lemon wedge into it and add a cherry for garnish.


Et voila!


Admire its beauty but approach with caution. If not careful, it will sweep you up off your feet and you may find yourself in a different place from where you started!

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By J'Nai

Born & raised in New Orleans. Natural hair and beauty enthusiast. Part-time mixologist. Future Medical Professional.

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    Craft Cocktail #5 | How to Make a New Orleans-style Bloody Mary + SECRET INGREDIENT ! | the natural and the city

    […] To learn how to make my, also tried and trusted, New Orleans-style HURRICANE recipe, click here. […]

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