Hula's Hurricane Recipe
3 rums infused with vanilla bean topped with pineapple, orange & cranberry juices
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Ingredients
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Hurricane Base
Fruit Juices & Mixer
Garnish & Finish
Method
Hurricane Base
- 1
Prepare vanilla-infused rums (advance step)
If you don't have pre-infused rum, make a quick vanilla infusion by splitting 1/2 vanilla bean lengthwise and adding it to 16 oz of each rum; let rest at least 24 hours (up to 1 week) in a sealed bottle. For a faster option, muddle a scrap of vanilla bean directly in the shaker for extra aroma.
- 2
Combine 1 oz light rum, 1 oz dark rum and 1/2 oz overproof rum in a cocktail shaker. Add 1/2 tablespoon granulated sugar (or 1/2 oz simple syrup) to balance the tart juices. If using granulated sugar, add a small splash (about 1/4 oz) of the orange juice to help dissolve it.
Fruit Juices & Mixer
- 3
Add 2 oz pineapple juice, 1.5 oz orange juice, 1 oz cranberry juice and 1/2 oz fresh lime juice to the shaker with the rums and sweetener.
- 4
Fill the shaker with ice, cap and shake vigorously for 10–15 seconds until well chilled and slightly diluted.
Build & Garnish
- 5
Fill a large hurricane glass (or highball) with crushed ice to the top.
- 6
Strain the shaken cocktail over the crushed ice into the prepared glass.
- 7
Optional: Add 2 dashes Angostura bitters on top and gently swirl with a straw to create aromatic accents and a faint color gradient.
- 8
Garnish with a pineapple wedge, an orange wheel and a maraschino cherry on a pick. Serve with a straw.
