THE ORIGINAL PAT O'BRIEN'S HURRICANE
Bottom's up! But take it slow. This classic New Orlean's (N'Awlins) cocktail calls for all the big cocktail players, disguised in splashes of grenadine and fruit juice.
Provided by Christina
Categories Drinks
Time 5m
Number Of Ingredients 12
Steps:
- Fill as large a glass as you have three-fourths full of ice.
- Pour in liquors first, then add equal parts of each fruit juice until the glass is full.
- Garnish with an orange slice and a maraschino cherry.
- And for the real Pat O'Brien's experience, sip through TWO straws!
Nutrition Facts : ServingSize 8 ounces, Calories 626 calories, Sugar 51.8 g, Sodium 17.7 mg, Fat 0.3 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 54.3 g, Fiber 0.4 g, Protein 0.9 g, Cholesterol 0 mg
NEW ORLEANS HURRICANE
This is the Classic N'awlins Hurricane. Drink through a straw from the bottom first. It starts out calm, but it gets stormy towards the end!
Provided by Renata
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 2m
Yield 1
Number Of Ingredients 6
Steps:
- In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.
Nutrition Facts : Calories 522.7 calories, Carbohydrate 83.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 69.3 mg, Sugar 51.7 g
HURRICANE COCKTAIL
Steps:
- Gather the ingredients.
- In a cocktail shaker filled with ice, squeeze the juice from half a lime.
- Pour the two rums, passion fruit juice or purée, orange juice, simple syrup, and grenadine into the shaker.
- Shake well , until the outside of the shaker tin becomes frosty.
- Strain into a hurricane glass filled with fresh ice.
- Garnish with an orange slice and a cherry. Serve and enjoy.
Nutrition Facts : Calories 404 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 10 mg, Sugar 30 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
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- Sazerac. While the popular tale is that Antoine Amedée Peychaud first created a cognac-based Sazerac in the 1850s, cocktail historians question that account (along with the claim that rye whiskey took over in 1873).
- New Orleans Fizz. The late 1890s saw the birth of the New Orleans Fizz. Also called the Ramos Gin Fizz (named after its creator, legendary bartender Henry C. Ramos), it's a lively, creamy cocktail.
- Vieux Carré Cocktail. Flash forward to the 1930s at New Orleans' Hotel Monteleone to the creation of the Vieux Carré. Developed by bartender Walter Bergeron, it's another recipe that showcases the city's love for rye whiskey and cognac.
- Hurricane. The forefather to the boozy fruit punches that are so prevalent on Bourbon Street, the hurricane is a well-crafted and delicious drink. The recipe is credited to bartender Louis Culligan of Pat O'Brien's bar during World War II and is one of the few to feature passion fruit.
- Brandy Milk Punch. New Orleans bartenders are not responsible for all of the city's renowned drinks. A few were adopted from other areas but quickly became a local favorite, and the brandy milk punch is one of those.
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- Vodka Martini. Martinis are not a New Orleans original, though the city's restaurants still promote the 25-cent, three-martini lunch. Popular for business meetings from the 1940s to '60s, at places like Commander's Palace and Antoine's Restaurant, you can still enjoy a mid-day round of gin or vodka martnis.
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