If you are using passion fruit puree, mix the 2 oz passion fruit puree with 0.5 oz simple syrup to create a syrupy consistency. Chill glassware (optional) by filling a hurricane glass or large goblet with ice water while you build the cocktail, then discard before pouring.

Build and shake

Add 2 oz light rum, 2 oz dark rum, 1 oz fresh lime juice, 0.5 oz fresh lemon juice, 2 oz passion fruit syrup (or prepared puree + syrup), 1 oz orange juice, 0.25 oz grenadine, and 2 dashes Angostura bitters to a cocktail shaker. Fill the shaker with ice cubes (about 6) and shake vigorously for 10–12 seconds until well chilled and slightly frothy.

Prepare glass

Discard the ice water from the chilled hurricane glass. Fill the glass with crushed ice (about 1 cup).

Strain and serve

Strain the shaken mixture over the crushed ice in the prepared glass, aiming to create a layered look with the grenadine settling slightly at the bottom. If desired, gently pour a small additional splash (0.25 oz) of grenadine down the side of the glass for extra color.

Garnish

Garnish with an orange wheel and a maraschino cherry on a pick. Optionally add a short straw. Serve immediately.

Notes

Adjust sweetness by varying passion fruit syrup or simple syrup. For a slightly boozier variant, float 0.25–0.5 oz additional dark rum on top by pouring it over the back of a spoon. Use fresh citrus for best balance.