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The Whiskey Hurricane is a boozy sweet fruit bomb that will liven up any party. This cocktail is our take on the Hurricane Cocktail, made famous by the Pat O’ Briens bar in New Orleans.
 
Like many drink recipes of the day they came about from an overabundance of a particular product. After World War ll ended bourbon and Scotch whisky were in short supply. Many of the popular cocktails of the time called for whiskey. Since there was a large supply of rum and short supply of whiskey the distributors got creative. They offered so-called deals that required bars to buy several cases of rum for one case of whiskey. Funny enough the libation gets its name from the glass. I wish the name had a better story.
 
This is one of the most celebrated Mardi Gras Cocktails in the French Quarter, but we prefer the Sazerac.
 

The Whiskey Hurricane

 
The original cocktail uses dark and light rum. While we like rum, we prefer our Texas Whiskey. So batten down the hatches and buckle in.
 
We use two different Texas Whiskeys to mimic the dark and light rum combination. There are many to choose from, but we started with Bendt Distilling No. 5 Blended whiskey and Saint Liberty’s Beartie’s Bear Gulch Bourbon.
 
The idea is to combine a whiskey on the lighter side with something that has a robust profile. The lighter whiskey complement the fruit flavors. The robust whiskey cuts some of the sweetness to give the libation a whiskey profile.
You can also try Andalusia Whiskey Co. Stryker or Ranger Creek’s Rimfire to add some Texas smoke to it.
 
Ingredients
  • 2 oz Bourbon
  • 2 oz Blended or Corn Whiskey
  • 2 oz Passion Fruit Syrup
  • 1 oz Fresh Orange Juice
  • .5 oz Fresh Lime Juice
  • .5 oz Simple Syrup
  • .5 oz Grenadine
 
How to make the Whiskey Hurricane
Combine the ingredients in a cocktail shaker with ice. Shake well and strain into a chilled glass with ice.
 
 

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