The notes that evolve from aging are expressions by chemical compounds called esters. The longer the rum is aged, the darker the rum. The use of heavy congener rum, which is made by aging in charred oak or wooden barrels for a measurable period of time adds richness, intense flavor, and color to the rum. The combination of a light rum, a low congener rum, with a dark rum, a high congener rum, adds to the complexity of the cocktail. In fact, in the 8.5 oz cocktail recipe, the cocktail ABV is a staggering 18.8% thanks to this generous fill. The large volume of rum purposely promotes the strength of the cocktail. Flavor Profile RumĪs previously mentioned, the traditional recipe for the Hurricane cocktail uses multiple rums and the final volume includes an equal dose of 2 oz of 80 proof (40% ABV) light rum and 2 oz of 80 proof (40% ABV) dark rum or heavy rum. The drink inherited the lamp’s name, and the world inherited an iconic cocktail. Once the cocktail came to life, bar lore suggests that it was a glass salesman who presented a glass that looked like a hurricane lamp to Pat O’Brien to hold the drink. The original Hurricane cocktail recipe called for 4 oz of gold rum (preferably Jamaican rum), 2 oz of lemon juice, and 2 oz of Fassionola (a house specialty passion fruit syrup (4). at the helm, the bar staff was experimenting with rum cocktails when they invented the original recipe for the Hurricane (3). The story goes that with General manager George Oechsner Jr. Typically, bar owners would get a bottle of Scotch or Bourbon for buying several cases of rum. The copious amount of available rum allowed the distributors to heavily incentivize bars to purchase it to gain access to other spirits. Distributors started stockpiling rum because it was plentiful, as the spirit was coming up the Mississippi River unimpeded from the Caribbean islands (2). Due to the war, liquor had become scarce, especially domestically produced liquor. But it wasn’t until the mid-1940’s during World War II that the idea of the Hurricane cocktail was conceived. A few years later he moved it one block to 718 St Peter Street where the cocktail bar stands to this very day. Later in December of that year he officially opened a bar under his own name. Peter Street in New Orleans’ French Quarter until the repeal of Prohibition in 1933. For decades, the drink has not only been a staple in the French Quarter in New Orleans, but a popular cocktail on menus across the globe. The story of the invention of the Hurricane cocktail begins with Pat O’Brien, who once ran a speakeasy in the 600 block of St. ![]() The author Napoleon Hill once said, “Ideas are the beginning points of all fortunes.” The Hurricane cocktail, which started out as an idea by the original bar staff at Pat O’Brien’s in New Orleans, surely deserves a star on the Hollywood Walk of Cocktail Fame. ![]() Garnish with an orange slice and a maraschino cherry.Double strain into a Hurricane glass filled with crushed ice.Add all ingredients to a cocktail shaker filled with ice.Passion Fruit Juice or Fassionola – 2 oz (60 mL).Hurricane Cocktail MATERIALS & METHODS Traditional Hurricane Recipe (1)
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