Cat. 5 Hurricane Recipe

Chill glass

If possible, chill a large hurricane glass or highball glass in the freezer for 5–10 minutes while you prepare the cocktail components.

Juice fresh limes and lemons and measure all liquids. If using passion fruit puree, strain out seeds or briefly pulse and strain to remove large fibers for a smoother drink.

Combine ingredients

Add light rum, dark rum, overproof rum, fresh lime juice, fresh lemon juice, passion fruit syrup (or puree + simple), orange juice, and simple syrup into a cocktail shaker.

Dry shake (if using puree)

If you used passion fruit puree (any pulpy fruit puree), dry shake (shake without ice) vigorously for 8–10 seconds to incorporate the puree into the juices.

Shake with ice

Add a generous handful of ice to the shaker and shake vigorously for 12–15 seconds until the shaker feels very cold and slightly frosty. This chills and dilutes the cocktail to proper balance.

Prepare glass

Fill the chilled hurricane or highball glass with crushed ice or ice cubes to near the top (about 3/4–1 cup).

Strain and layer grenadine

Using a fine strainer, double-strain the shaken mixture over the prepared ice. Slowly pour the grenadine down the side of the glass or over the back of a spoon so it sinks toward the bottom and creates a red gradient.

Float dark rum (optional)

For a more dramatic presentation and extra rum punch, gently float 1/4–1/2 oz of dark rum on top by pouring it over the back of a spoon across the drink surface.

Garnish the rim with an orange wheel and drop a maraschino cherry into the drink. Add a mint sprig for aroma if desired.

Serve with a straw and a stirring stick to allow the guest to mix the grenadine back up if they like. Advise that this is a strong, high‑ABV tropical cocktail (hence the name Cat. 5 Hurricane).