Hurricane Recipe

Frozen Hurricane

1. 1

   Prepare glass

   Chill a large hurricane glass or large goblet in the freezer for 5–10 minutes, or fill it with ice water while you prepare the drink, then discard ice water before serving.

2. 2

   Add ingredients to blender

   Combine the light rum (2 oz), dark rum (1 oz), passion fruit syrup/puree (2 oz), fresh lemon juice (0.75 oz), fresh lime juice (0.5 oz), simple syrup (0.5 oz), and orange juice (1 oz) into a blender.

3. 3

   Add ice and blend

   Add 2 cups of crushed ice to the blender. Pulse on high in 2–3 second bursts until the mixture is smooth and slushy but still slightly textured (about 6–10 seconds total). Avoid over-blending into a liquid; you want a thick frozen consistency.

4. 4

   Taste and adjust

   Taste a small spoonful and adjust sweetness or acidity if desired: add up to 0.25 oz simple syrup for more sweetness or up to 0.25 oz lemon or lime juice for more brightness. Pulse once to incorporate any additions.

5. 5

   Pour and float overproof rum

   Pour the frozen hurricane mixture into the chilled hurricane glass, leaving a little room at the top. Carefully pour the overproof rum (0.25 oz) over the back of a spoon to float it on top of the slush if desired.

6. 6

   Garnish and serve

   Garnish with a lemon wedge on the rim and a maraschino cherry if using. Serve immediately with a straw and a long spoon for scooping.

7. 7

   Safety note

   If serving with overproof rum floater, inform guests and remind them the floater is high-proof. For a non-flammable option, omit the floater and increase dark rum by 0.25–0.5 oz.