![]() ![]() When it comes to his preferred dark rum, Hill opts for “Plantation Stiggins’ Fancy Pineapple Dark Rum. The subtle banana leaf aroma and honey undertones work deliciously with the passion fruit in a Hurricane,” Hill explains. For a light rum, I swear by cachaça, specifically Novo Fogo. “My Hurricanes are a little unorthodox because I like to play with layering. Cachaça typically features robust and earthy notes and a light weight and texture, which is why bartender Jeremy Hill of Francois Frankie in Chicago likes to use Novo Fogo Cachaça in lieu of a silver rum in his Hurricanes. The Brazilian spirit known as cachaça is categorized as a rum in the United States because both cachaça and rum result from the distillation of sugarcane juices or products. Novo Fogo Cachaça and Plantation Stiggins’ Fancy Pineapple Image used with permission by copyright holder The best gins, according to those in the know (bartenders) These are the best rums, according to bartenders The two rums a perfect balance of spice and funk, completely true to our NOLA style.”īest Meat Delivery Deals: Omaha Steaks, ButcherBox and Good Chop In our version of the cocktail, we like to blend the spices with a little funk, so we pair with Wray & Nephew. The Hurricane cocktail was created here in New Orleans, so I like to try and use local ingredients Three Roll Estate Spiced Rum is perfect for this. Bar chef Amanda Thomas of SoBou in New Orleans likes to include at least one native-to-NOLA rum in her Hurricanes: “When creating a Hurricane, it’s important to have the correct blend of two rums. Traditionally, a New Orleans-style Hurricane includes two different styles of rum: a “light” rum (usually silver) and a “dark” rum (aged and/or spiced). Show 5 more items Three Roll Estate Spiced Rum and Wray & Nephew White Overproof Rum Image used with permission by copyright holder Don Q Cristal Rum and Ron Del Barrilito 3 Star Rum.Novo Fogo Cachaça and Plantation Stiggins’ Fancy Pineapple.Bacardi Facundo Neo Silver Rum and Bacardi Gran Reserva 10.Three Roll Estate Spiced Rum and Wray & Nephew White Overproof Rum. ![]() ![]() We’ve used their spicy Original Dark for our dark rum and while we could have used their fruity 3 Star, we’ve gone for Pampero Blanco for our light rum. Plantation make great rums for cocktails- interesting and bold enough to stand up and be the hero, but nice and smooth from further ageing in cognac barrels. Suggested SpiritsĪlthough the blending in this particular cocktail was more likely born from using up whatever rums were lying about, blending is a well-respected practice in tiki bartending to get the best from different styles of rum and achieve balance. Leave to sit for at least two hours, preferably overnight, then strain (or not, if you like the crunchy seeds). *Passionfruit Syrup: Mix equal parts 1:1 sugar syrup and passionfruit pulp or purée. It is traditionally served on crushed ice, and I find the shake and dump method the easiest (laziest!) way to achieve a similar effect without a crushed ice machine, but of course if you have one (or just want to take out some frustration!) then go for it! Garnish – the cheesier the better – and enjoy. This will obviously leave little bits of passionfruit in there, which I enjoy, but if you don’t then double strain. pour the entire contents of your shaker into the glass. ![]() Pop your tins open and we’re just going to ‘shake and dump’ i.e. You’d have to enlarge this recipe by at least half if you want to fill your glass up and really make a night of it!)Īdd all of your ingredients to your shaker tins, fill with ice, and shake hard! Word of caution though, it is VERY boozy! Ingredientsģ0ml (1oz) fresh lemon juice (lemon juice was the original here, even though lime and rum are the obvious partners- I actually like the softer acid here, since the passionfruit is also providing some tang)Ī Hurricane glass, or regular rocks or highball is fine (the only problem is that Hurricane glasses are usually HUGE- as was the original recipe which calls for 2 full shots of each rum i.e. Let me show you how to make it in keeping with the original and I'm sure you'll agree, it's a drink worthy of another chance. Unfortunately it became jumbled up with bad tiki drinks, and is often served with at least 2 more ingredients than necessary. Born in New Orleans in the 1940s out of a surplus of rum, the Hurricane SHOULD be a simple combination of citrus, passionfruit and rum (lots of rum), and it got its name from the signature ‘Hurricane’ glassware it was served in. ![]()
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