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Question about Hurricanes? (The cocktail, not the weather event!)

n
NolaNurse23 Sep 9, 2013 02:10 PM

Hi!

I am originally from New Orleans and am getting married there soon. We are serving Hurricanes to our guests at the reception, and I am responsible for purchasing all of the rum and mix. We're using Pat O's liquid mix. The venue says the only glasses they have for us to use are 14 oz. goblets.

I know a Hurricane is supposed to be served in an ice-packed glass, so once you fill a 14 oz. goblet with ice, how much actual drink can fit in there?

I somehow need to figure this out so I can estimate our liquor needs.

Anyone have any ideas? Thank you!!!

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  1. i
    INDIANRIVERFL Sep 9, 2013 03:01 PM

    Shaved, crushed, bar size cubes? Find out the type of ice at the venue and then experiment with water. Or not.

    1 Reply
    1. re: INDIANRIVERFL
      n
      NolaNurse23 Sep 9, 2013 04:25 PM

      Well, THAT is an excellent question. I didn't think to ask what type of ice. Will do. :)

    2. Dapuma Sep 9, 2013 10:10 PM

      I am pretty sure the mix is full of artificial flavors colors and unpronounceable ingredients

      Do you have the option to go with real fresh squeezed juice?

      2 Replies
      1. re: Dapuma
        coll Sep 10, 2013 03:34 PM

        Or just bottled passionfruit juice.

        1. re: coll
          yarm Sep 10, 2013 03:52 PM

          Bottled passion fruit juice often has little passion fruit in it (I think the stuff we bought once had 11% with the rest being other fruit juices, sweetener, citric acid, and water). With extra sugar dissolved into it, it can approximate passion fruit syrup, but without it, the resulting Hurricane will be rather tart.

      2. JMF Sep 10, 2013 10:21 AM

        The original Hurricane was a decent Tiki style drink. The artificial powder and mixes from Pat O'Brians used now is a travesty. Do you really want to serve that to your guests? Here's the original recipe. It's not bright, artificial red, but a nice warm orange/brown color.

        Hurricane – created Louis Culligan, Pat O’Brian’s, New Orleans, 1940’s
        4 oz. dark Jamaican rum
        2 oz. fresh squeezed lemon juice
        2 oz. passion fruit syrup

        Shake with crushed ice and pour into tall glass, tiki mug, or hurricane glass. Top off with crushed ice.

        Passion Fruit Syrup Recipe: In the frozen section of most Latin markets are frozen fruit purees. Get Passion Fruit puree (Maracuyá in Spanish) The best brand is La Fe, but others are ok. This is much, much cheaper than buying passion fruit puree sold for cocktails.

        Make simple syrup- equal parts of water and white sugar, shake in a jar to mix, hot water not needed. Then mix equal parts simple syrup to passion fruit puree to make passion fruit syrup.

        22 Replies
        1. re: JMF
          i
          INDIANRIVERFL Sep 10, 2013 10:30 AM

          Maybe only in Florida, but you can get Minute Maid frozen passion fruit concentrate next to the more typical orange.

          1. re: INDIANRIVERFL
            JMF Sep 11, 2013 07:08 AM

            IR, as far as I know, the minute Maid isn't a pure Passion Fruit concentrate, but a blend, with other juices and sweeteners. If I'm wrong I would love to know what the ingredients are.

            1. re: INDIANRIVERFL
              sunshine842 Sep 11, 2013 07:50 PM

              Hmm. Didn't know that!

              Might be a hurricane warning Chez Sunshine this weekend ;)

            2. re: JMF
              n
              NolaNurse23 Sep 10, 2013 11:11 AM

              I would LOVE to not use the mix, but I will have to ask the venue if their bartenders can make them without it. We were going to use the liquid mix, rather than the powder, but yes, I would much prefer to mix this from scratch.

              My dilemma is that- and pardon my sarcasm, which you are unable to experience first-hand, but which I assure you is there- the venue coordinator, who is handling the bar, seems to be a bit...'special'. (SIDE EYES.) The venue is leaning towards using their standard bar, but I have had to BEG them to let me personalize the selections with local beer and with wine that is actually consumable (theirs was abhorrent). Oh, and pay a premium, of course, for the privilege of doing such.

              I was trying to keep it simple not out of our desire, but out of necessity- they seem not to be able to handle anything unusual. I attempted to do signature cocktails, as well as batch-style sangria or 'punch' per our own tried-and-true recipes, and every inquiry was met with stony silence. The Hurricane idea was a concession, because we wanted to include SOME sort of local cocktail that everyone might like, and the mix seemed the easiest way to approach the whole thing.

              Also, I have to personally order every single ingredient since I'm going off the standard-issue bar menu, so if I am ordering Passion Fruit Syrup, I need to specify how much (and possibly how to thaw/mix it???) to their distributor, since I am not allowed to obtain it myself. It. Is. Ridiculous.

              I will ask about the syrups. I have not been allowed to speak directly with the distributor, which has made this rather frustrating. I will inquire about La Fe. I assume the simple syrup part is something any bartender would know how to make? Not being one myself, I don't know if that's common knowledge or not.

              Thank you, all of you. I appreciate the help! I would be tempted to tell them to kiss it and fugeddaboutit, but I can't have people at my wedding reception gazing longingly for the door after I've paid over $100 a head for dinner. ;)

              1. re: NolaNurse23
                Dapuma Sep 11, 2013 09:38 PM

                http://www.auntylilikoi.com/ <-- They make a good syrup, You can use half as much in your cocktails and they will come out very nicely

                they ship 6 bottles per package - so same shipping for 1 bottle and 6 bottles - hope that helps

                My understanding is that BG Reynolds also makes a good product

                1. re: Dapuma
                  JMF Sep 11, 2013 09:58 PM

                  I totally spaced out about Blair Reynolds products. That's the second time in a few days. Really good stuff. I'm just so used to making my own at a much cheaper cost that his stuff slips my mind.
                  http://bgreynolds.com/

              2. re: JMF
                n
                NolaNurse23 Sep 10, 2013 11:15 AM

                Also! I thought of another question. So, it was my understanding that Hurricanes are meant to be served in a glass packed with ice (cracked, not crushed, I believe? The last time I had one at Pat O's, I believe it was either cracked or whole 'bar' ice, whatever you call that type). They only have 14 oz. goblets. If we mix from scratch, according to your recipe, that will leave us with an 8 oz. serving- is this enough to cover ice in a 14 oz. goblet? I need to know how much liquid fits in this glass so I know how many ounces per drink, which I then need to sub-divide amongst different fluids, and then multiply times my estimated number of cocktails. It's a little complicated. So...I guess I need to go purchase a 14 oz. glass and start experimenting, unless you have some insight. Good thing I'm off for 8 days starting tomorrow morning!

                1. re: NolaNurse23
                  n
                  NolaNurse23 Sep 10, 2013 01:34 PM

                  While we're at it, what is your source for that original recipe? I am seeing multiple 'original' variations of this, even on the NOLA Board of Tourism site (theirs includes lime juice rather than lemon, and has way more ingredients?).

                  1. re: NolaNurse23
                    yarm Sep 10, 2013 03:32 PM

                    I'm guessing from Tiki historian Beachbum Berry's _Remixed_ book. I wouldn't trust the NOLA Board of Tourism since they were most likely handed a recipe whereas Berry does extensive research. It is not uncommon for there to be many recipes for a single drink. The Zombie, for example, has many recipes from competitors through the years, but Berry was able to track down bar notebooks that list the original 1934 one. While I have had many Zombies that contain apricot liqueur and the like, the original did not have that.

                    And if the original poster cannot source passion fruit pulp, the next best thing is BG Reynold's Passion Fruit Syrup (the Boston Shaker store and other places sell it online).

                    http://cocktailvirgin.blogspot.com

                    1. re: yarm
                      JMF Sep 11, 2013 07:04 AM

                      Yup. Mr. Yarm is right about my source. Beachbum is THE Tiki drink expert. I forgot about Blair Reynold's passion Fruit syrup. Blair makes good products.

                  2. re: NolaNurse23
                    JMF Sep 11, 2013 07:12 AM

                    Because of your limitations due to the caterer, you may not be able to serve the original version of the drink and have to use the mix. That's a bummer because if you can get the passion fruit puree or syrup, the drink is easy to make, and you can batch it in large amounts and just pour into any size ice filled glass.

                    By the way, Congratulations on your upcoming wedding!

                    Since you are from NOLA, is the option of serving Sazerac's (the official cocktail of NOLA)and Vieux Carré's available?

                    Sazerac (1870-1880, Sazerac Coffee House,New Orleans)
                    2 oz. rye whiskey
                    1/2 oz. simple syrup
                    3 dashes Peychaud's bitters
                    Absinthe or Herbsaint

                    Give chilled cocktail or old fashioned glass an absinthe or Herbsaint rinse and set aside. Stir other ingredients in a mixing glass on ice, strain into the absinthe rinsed chilled glass and garnish with a lemon twist.

                    The Vieux Carré Cocktail (Walter Bergeron,1938, Hotel Monteleone, New Orleans)
                    1/2 - 3/4 oz. rye whiskey
                    1/2 - 3/4 oz. cognac
                    1/2 - 3/4 oz. dry vermouth
                    1/2 - 1 tsp. Benedictine
                    1 - 2 dash Peychaud bitters
                    1 - 2 dash Angostura bitters
                    Stir well with ice, strain into a chilled cocktail glass, garnish with a lemon twist, and enjoy!

                    1. re: JMF
                      coll Sep 11, 2013 07:20 AM

                      Hopefully the caterer isn't like my SILs; she had an over the top Mardi Gras party for her birthday one year, at a fancy restaurant, and requested Hurricanes as a "house drink". They had no idea so she asked me since that's where she's tasted them before. I told her, Passionfruit is key, but they had never heard of it. So they made them with rum and pineapple instead. Such a disappointment. I took a sip and asked the server for a vodka tonic immediately. In that particular case, Goya passionfruit juice would have been heaven. Can't believe they were too lazy to go to the grocery store.

                      And yes, I second the congratulations, belatedly.

                      1. re: coll
                        n
                        NolaNurse23 Sep 11, 2013 02:53 PM

                        Thank you all for the congratulations! I appreciate them, and all of the advice.

                        I have a bridesmaid flying in on Saturday and I am going to both experiment with 14 oz goblets (found some at Target) AND with a from-scratch Hurricane vs. the mix (I had brought some back with me from a trip a few weeks ago, so I can try both and compare flavors) and see what we end up with. I live in TX now, so I should have no problem finding the passionfruit juice/syrup here (I only hope they have it in La!).

                        I will let you know what we end up with!

                        As for the whiskey drinks, I was afraid that might be a bit too polarizing for our guests? The appeal of the Hurricane was that it is tropical/fruity, and if they mix the drinks individually, the could lighten the rum for those who can't handle the alcohol flavor (horrors, I know, but there are some out there!). I would happily pull up a seat and try them with any of you, were circumstances a bit different, but I can't say the same for some of the people coming to the wedding- including the groom, who rarely likes the taste of alcohol and prefers it hidden. I had my first drink at age 12, so maybe I just became accustomed a bit earlier. ;)

                        1. re: NolaNurse23
                          Veggo Sep 11, 2013 03:00 PM

                          Please do better than Pat O'Brien's. I went once while in college for a Superbowl, and I tried to get a nice rum buzz in the big Easy but I went away sober and broke.

                          1. re: Veggo
                            n
                            NolaNurse23 Sep 11, 2013 03:23 PM

                            Well, I don't know what to say to THAT, except that I lived there again in 2009 and spent a night in the FQ during which I had a Hand Grenade, a Hurricane, and a Shark Attack. Somewhere between the three of those drinks, I French-kissed a complete stranger in the doorway to a bar I can't remember and blacked out MID-KISS, coming to at the back of the bar surrounded by my dancing girlfriends who seemed completely oblivious and to this day have zero recollection of it...I still have no idea what happened or how the kiss ended or how much time elapsed between those memories. That night also involved a ride home in a nice Nigerian man's taxi, which I regrettably threw up in. That's all I had to drink, and I am not a new drinker, nor a tiny person, so I'm not sure what went wrong on your end.

                            Also, we're not GOING to Pat O'Brien's. We are considering using their mix and having the bartenders at our venue mix the drinks to our liking. I am hoping to have slightly more control over the rum volume, although I'm partly concerned that they will skimp on the rum and take it home for themselves. That might be completely irrational, but I am a bride and I am overwhelmed and yes, I obviously have trust issues with my vendors.

                            1. re: Veggo
                              f
                              foodieX2 Sep 11, 2013 06:18 PM

                              Pat Obriens is notorious for just filling the straw with booze, so your first sip is strong but the rest is pretty much alcohol free,

                              1. re: foodieX2
                                n
                                NolaNurse23 Sep 11, 2013 06:35 PM

                                Seriously. How would one accomplish such a thing?

                                1. re: NolaNurse23
                                  JMF Sep 11, 2013 06:47 PM

                                  Filling the straw with high proof booze is an old trick. Some bartenders to do it when they have a drunk customer complaining their drink was too weak when it was not. They just pour a small amount into the straw. It deadens the palate and you think the drink has had a large amount of booze added.

                                  1. re: JMF
                                    Veggo Sep 11, 2013 06:56 PM

                                    I never got to the drunk stage, but I got the whole hustle, right down to "You got your shoes on Bourbon Street..." I left out above that my billfold was picked, but I was already close to broke. And it was cold.

                                    1. re: Veggo
                                      JMF Sep 11, 2013 07:31 PM

                                      I've been to NOLA many times, Back during the whole 80's for Mardi Gras and my cash went in one front pocket, my credit cards and ID in the other. Once someone tried the shoes bit, I started laughing and walked away. Once someone tried to pick my pocket, but I did grow up in NYC before it got cleaned up. That prepares you for a lot. (Just and aside, Tiananmen Sq. is insane with the amount of pickpocket teams! I was fascinated watching them fleece the tourists.) I never had a weak drink in NOLA though.

                                      I didn't go again after 1989 until 2008 for Tales of the Cocktail and every one since then except this year because I had too much work. I had no problems with pickpockets, weak drinks, etc. But then again, I was down there for Tales, and knew what were the fine cocktail bars to visit.

                                  2. re: NolaNurse23
                                    f
                                    foodieX2 Sep 11, 2013 06:56 PM

                                    easy. old time trick

                                    1. re: foodieX2
                                      n
                                      NolaNurse23 Sep 11, 2013 07:04 PM

                                      I have never heard of that in my life. How fascinating.

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