Nola’s Bar & Lounge Recipe

Prepare glass

Fill a hurricane or large Collins glass with crushed ice to chill while you build the cocktail.

Measure & mix

In a cocktail shaker or mixing tin, add 1.5 oz light rum, 1 oz dark rum, 0.75 oz fresh lime juice, 0.5 oz fresh lemon juice, 1 oz passion fruit syrup, 0.5 oz simple syrup, 0.25 oz grenadine, and 2 dashes of angostura bitters.

Shake

Add a handful of ice to the shaker, secure the lid, and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Assemble

Discard the chilling ice from the glass (optional) and fill the glass with fresh crushed ice. Strain the contents of the shaker over the ice.

Float & garnish

For visual depth, carefully pour a small additional splash (about 0.25 oz) of dark rum over the back of a spoon to float on top (optional). Add an orange wheel and maraschino cherry on a pick. Serve with a short straw. If you used grenadine, it will settle to create a layered sunset effect—stir before drinking if desired.

Combine liquids

In a large pitcher or mixing container, combine 9 oz light rum, 6 oz dark rum, 4.5 oz fresh lime juice, 3 oz fresh lemon juice, 6 oz passion fruit syrup, 3 oz simple syrup, 1.5 oz grenadine, and 12 dashes of angostura bitters. Stir well to integrate.

Chill

Cover and refrigerate the batch for at least 30 minutes so flavors meld. Keep chilled until ready to serve.

Serve

When serving, fill each glass with crushed ice, pour approximately 6–7 oz of the batch over the ice. For each glass, optionally float 0.5–1 tsp of dark rum on top by pouring over the back of a spoon. Garnish each with an orange wheel and a maraschino cherry.

Notes

If you prefer a slightly sweeter or tarter hurricane, adjust simple syrup or lime juice to taste. Use fresh citrus for best brightness. Passion fruit syrup can be substituted by a 1:1 mix of passion fruit puree and simple syrup if you prefer pulp and more natural fruit character.