I’ve always been a weather geek. So it was only natural that I joined The Weather Company to direct its advertising technology practice a few years ago. Every time a land-falling hurricane heads to the U.S., it’s all hands on deck to fulfill our mission keeping people out of harm’s way. After some of these storms, I would turn to this New Orleans classic. Here’s the best variant I’ve found to date, created by Ferrel Dugas, (former) Bar Chef at Commander’s Palace, New Orleans. The drink’s secret ingredient is fassionola syrup, a key to tiki classics like the Hurricane and the Cobra’s Fang. I’m aware of only one commercial source, and it’s only made in a limited run once a year when Louisiana strawberries are in season. It includes strawberries from Ponchatoula, LA, fresh pineapple, mango, passionfruit, lime peels, and hibiscus flowers.
Ferrel’s Hurricane
Ingredients
- 3/4 oz Plantation Fiji Estate Rum
- 3/4 oz Havana Club White Rum
- 1/2 oz Galliano Liqueur
- 1 oz Cocktail & Sons Fassionola Syrup
- 3/4 oz Fresh Squeezed Lemon Juice
- 3/4 oz Fresh Squeezed Lime Juice
- 8 drops Angostura or Bittercube Jamaican #1
Method
- Add all the ingredients to a shaker and add a half- handful of crushed ice.
- Whip-shake until ice is dissolved and strain into a tall glass filled with fresh pebble or crushed ice.
- Garnish with an inside-out cocktail umbrella, a pineapple wedge, cherries and a dusting of grated nutmeg.
Equipment
- Shaker
- Hawthorne Strainer