Restaurants›Harry's Seafood,Bar & Grille›Harry's Hurricane Recipe

Harry's Hurricane Recipe

Inspired by Harry's Seafood,Bar & Grille
Time8m
Serves1

A SOUTHERN SPIN ON THE PALOMA. ESPOLON BLANCO TEQUILA AND MUNYON'S PAW PAW FLORIDA LIQUEUR, SHAKEN WITH FRESH LIME AND RUBY RED GRAPEFRUIT JUICES, THEN TOPPED WITH FEVER TREE SPARKLING PINK GRAPEFRUIT SODA.

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Ingredients

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Cocktail

Garnish & Finish

Method

Cocktail

1

Prepare shaker

Fill a cocktail shaker with ice (enough to chill — about 3/4 full).

2

Measure & combine

Add 2 oz Espolòn Blanco tequila, 0.75 oz Munyon's Paw Paw liqueur, 2 oz fresh ruby red grapefruit juice, 0.5 oz fresh lime juice, and 0.5 oz simple syrup into the shaker.

3

Shake

Secure the shaker and shake vigorously for 12–15 seconds, until the shaker feels very cold and slightly frosted. This chills and slightly aerates the juices and liqueur.

4

Prepare glass

Fill a highball or Collins glass with crushed ice or large ice cubes (about 1 cup).

5

Strain & top

Double-strain the shaken cocktail over the prepared glass to remove ice shards and any pulp. Top with 2 oz chilled Fever-Tree Sparkling Pink Grapefruit soda. Give the glass a gentle stir (1–2 turns) to integrate the soda without flattening the fizz.

6

Optional bitters

If using, add 1 dash of Angostura bitters on top to add aromatic depth; allow the bitters to float for visual contrast.

Garnish & Serve

7

Garnish the drink with a grapefruit wheel (or wedge) and a lime wheel on the rim or floated on top.

8

Serve with a straw if desired and enjoy immediately while the soda is effervescent.