The Hurricane is one of those cocktails whose story is woven from equal parts war, improvisation, and legend. Its creation is tied to the turbulence of World War II—and perhaps to a man named Benson Harrison O’Brien, better known as Pat. The tale involves storm lanterns, distinctive glassware, and gallons of rum no one quite knew what to do with.
The Story of the Hurricane
As with many classic cocktails, the origins of the Hurricane come wrapped in a layer of ambiguity. But most accounts place its invention in the early 1940s. That said, a drink called the Hurricane seems to have existed even before then—reports from the 1930s describe a rum and lemon concoction bearing the same name. Ingredients that, in one way or another, would reappear in the modern version linked to Pat O’Brien.
Rum, War, and Shortages
Pat O’Brien was the owner of Pat O’Brien’s Bar, a New Orleans institution that first opened its doors on December 3, 1933. A few years later, World War II triggered an unexpected consequence: whiskey and cognac became scarce, their importation from Europe increasingly difficult. This was no small problem, considering how central these spirits were to the cocktail culture of the time.
Meanwhile, Caribbean rum flowed in abundance. So much so that distributors often forced bar owners to buy rum in bulk—bundling the occasional case of whiskey with multiple cases of rum. It wasn’t a suggestion; it was an ultimatum. Take the rum or get nothing at all. Bartenders faced a conundrum: their customers weren’t clamoring for rum, and many of them had no idea how to use so much of it. But necessity, as always, became the mother of invention.
The Father of the drink?
And this is where Pat O’Brien comes in. Did he actually invent the Hurricane by combining two types of rum with lime juice and passion fruit syrup? Many believe so, though some sources credit a fellow New Orleans bartender named Louis Culligan. To this day, no definitive proof has surfaced to settle the matter once and for all.
Why Is It Called “Hurricane”?
The name, at least, is no mystery. The Hurricane takes its title from the hurricane glass in which it’s traditionally served—a curvaceous vessel inspired by the shape of a hurricane lantern. These lanterns, still seen in antique shops or period films, were made of brass, copper, or steel, with a kerosene base, a wick to ignite the flame, and a glass chimney to protect it from the wind. Designed for outdoor use, they were affectionately known as hurricane lamps.
Their glass covers often flared outward at the base and narrowed toward the top—a silhouette mirrored by the modern hurricane glass. Larger and rounder than a typical highball, it became the go-to vessel for showy tropical cocktails like the Piña Colada, the Singapore Sling, and, of course, the Hurricane itself. It’s widely believed—though still with a touch of uncertainty—that Pat O’Brien first served his now-iconic cocktail in this glass, setting a tradition that stuck.
The Hurricane Cocktail Recipe
There’s no official recipe for the Hurricane cocktail. The only constants are two kinds of rum and passion fruit. Beyond that, it’s open season. Some bartenders swap lime juice for orange juice or pineapple juice—sometimes both. Cocktail legend Dale DeGroff uses all three.
Originally, the drink was made with a bright red industrial syrup, flavored with passion fruit. Today, the preference leans toward fresher ingredients, typically blending equal parts of passion fruit purée and simple syrup.
Ingredients
- 30 ml dark rum
- light rum 30 ml
- 30 ml passion fruit syrup
- 22,5 ml fresh lime juice
Method
Fill a shaker with ice cubes and add all the ingredients. Shake well, then strain into a hurricane glass filled with fresh ice.
Garnish
There’s no standard garnish for the Hurricane. Some bartenders use a pineapple wedge, others prefer an orange slice, and some go for a classic maraschino cherry. A mint leaf? Why not.
Photo credits Julie Couder x Coqtail, location Dry Milano – all rights reserved
