Dark 'n' Stormy
60 ml Dark rum, 100 ml Ginger beer, 10 ml Lime juice, 1 Lime wedge
Photo: Hurricane cocktail · All credits
Ingredients
Measures below are multiplied for 6 drinks. Unmeasurable amounts such as “a splash” are left as written.
- 360 ml Measuring jug A measuring jug: pour to the 360 ml line. Dark rum
- 180 ml Measuring jug A measuring jug: pour to the 180 ml line. Passion fruit purée
- 120 ml Measuring jug A measuring jug: pour to the 120 ml line. Lemon juice
- 90 ml Jigger One large side (50 ml) and one small side (25 ml) of a standard jigger, plus a tablespoon. Grenadine
- 60 ml Jigger One large side (50 ml) of a standard jigger, plus two teaspoons. Simple syrup - Leave it out if your passion fruit is sweet
- 6 slices Orange slice (optional)
Measured in Millilitres (UK). Sign in to read these in American measures. Print a kitchen card at this size.
What the jigger, the spoons and the jug hold, in millilitres and in fluid ounces, is on the measures reference.
Quick version
- Shake everything with ice and pour into a tall glass over fresh ice.
Method
Pitcher (6 drinks)Pitcher (6 drinks) - about 810 ml of measured ingredients, before ice and dilution.
Timings and per-glass steps below are written for one drink and are not scaled. A full jug takes longer to chill, so stir or shake until it is properly cold rather than by the clock, and pour over fresh ice one glass at a time.
- Shake the rum, passion fruit, lemon juice, grenadine and syrup with ice for 12 seconds.
- Pour into a hurricane glass over fresh ice, or over crushed ice if you want it colder still.
- Garnish with a slice of orange and, if you have one, a cherry.
Serve it
Volumes in this story are multiplied for the size above, along with the ingredients. Years, ratios and the capacities of glasses and jugs are left as written.
Hurricane
Pat O'Brien's in New Orleans invented this in the 1940s, when Scotch was hard to come by and bars were buying rum by the crate - so they mixed it with passion fruit and lemon, tipped it into a glass shaped like a lamp, and gave it away to sailors. It is a generous, ridiculous drink, and made at home with real fruit it is a great deal better than the neon versions served on Bourbon Street.
Getting it right
The one thing to get right is the passion fruit: syrup will do at a push, but purée - frozen or fresh - gives you the seeds, the perfume and the tartness that make this more than a rum punch. Watch the sweetness, too: between the grenadine, the syrup and the fruit there is a lot of sugar here, so taste before you add the last spoonful. And do use a big glass and plenty of ice, because this is a drink for a long evening.
Tasting notes
Tropical and tart, with passion fruit right at the front and a deep rum note underneath. It is sweet, it is strong, and it is very easy to drink faster than you meant to.
More Dark rum cocktails
Jungle Bird
45 ml Dark rum, 20 ml Campari, 45 ml Pineapple juice, 15 ml Lime juice, 15 ml Simple syrup, 1 wedge Pineapple
Mai Tai
30 ml Dark rum, 30 ml White rum, 15 ml Orange curaçao, 15 ml Orgeat, 20 ml Lime juice, 1 spent shell Lime, 1 Mint sprig