With just one sip, this Hurricane Cocktail will make you feel like you’re on an island vacation! Easy to make just a single drink, or scale it up for a party!
This is one of my Drink recipes I know you’ll want to keep on hand!
The iconic Hurricane cocktail is a classic for a reason. It tastes amazing!
Made with multiple types of rum and plenty of sweet juices… you’ll feel like you’re sitting on the beach, or hanging out with friends and family in New Orleans after just one sip!
But if you can’t be on a beach or in New Orleans, at least you can be drinking a cocktail that makes you feel like you’re there 😉
How to make a hurricane cocktail?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Add ingredients to cocktail shaker. Shake until very cold.
- Pour drink. Add grenadine to glass and top with ice. Pour contents of cocktail shaker into the glass.
- Garnish. Serve cold.
Garnishes are always optional, but with drinks they add such a fun and bar/restaurant-style look!
Variations of this recipe
- Non alcoholic – to make this a “virgin” mocktail, just replace the rum with water.
- Large batch – as written, this recipe makes one drink, but it can easily be adapted to make a larger batch for a party. See the “Chef Tips” section right below the recipe for all the details.
- Stronger – if you prefer a stronger cocktail, feel free to increase the amount of rum, and/or use different types of rum. Higher proof rums can also be used – just use caution.
- Passion fruit – passion fruit juice is used in some hurricane cocktails, you can substitute it for some of the pineapple and/or cranberry juices. I’ve not tested the amounts, so you’ll want to experiment.
- Lime – for some added citrus flavor, and to help cut through some of the sweetness, add a splash of lime juice. Fresh tastes best.
It originated in New Orleans, Louisiana back in the 1940’s. During that time, distilleries were being replaced with manufacturing, so in order to get a case of whiskey, bar owners would have to order an extraordinarily large amount of cases of rum. Of course the bar owners needed to find a way to sell all that rum, and this legendary rum cocktail was created. Pat O’Brien’s bar is known to be the bar that created the hurricane cocktail.
There are many variations of the hurricane cocktail, and this is just my variation (based on what’s available in my area and the tastes we love).
Making a hurricane cocktail ahead of time
If you’re making the large batch version of this for a party, feel free to make the drink up to 24 hours ahead of time!
Just keep it covered in a pitcher in the refrigerator, and give it a good stir before serving.
Any leftover cocktails should be stored in the refrigerator and consumed within 1-2 days.
This shaker is elegant and refined, and has held up well for years. Plus I love that it comes with a stand and full set of cocktail accessories!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 3 oz white rum
- 3 oz dark rum
- 3 oz orange juice
- 3 oz pineapple juice
- 3 oz cranberry juice
- 1 1/2 Tbsp grenadine
- orange slice
- maraschino cherry
- cocktail spear
- 1 tsp grenadine
- To a large cocktail shaker with ice, add white rum, dark rum, orange juice, pineapple juice, cranberry juice and 1 1/2 Tbsp grenadine. Add lid and shake until cocktail shaker is frosted and very cold to the touch.
- Fill a hurricane glass and add 1 tsp grenadine to bottom of the glass. Top with ice and then strain the shaken cocktail into the glass.
- Garnish with a cocktail spear of an orange slice and cherry.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Recipe makes one 15 oz drink.
Large Batch VersionThis version makes approximately 90 oz.
- 18 oz white rum
- 9 oz dark rum
- 18 oz orange juice
- 18 oz pineapple juice
- 18 oz cranberry juice
- 9 Tbsp grenadine
- Add all ingredients to a large pitcher and stir to combine well.
- Cover loosely with plastic wrap and refrigerate until well chilled, at least 2-3 hours, or up to 24 hours.
- To serve, add a splash of grenadine to the bottom of glasses, then top with ice.
- Pour cocktail from the pitcher into glasses.
- Garnish and serve.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.