With Mardi Gras Season kicking off, try this twist on a classic cocktail; a hurricane made with beer.
At Coquette in New Orleans, Beverage Manager Christopher Brian is serving the Hurricane de la Passione, a slightly bitter take on this boozy cocktail topped with beer. Skipping all of the sugary juices, it is made with Rougaroux Sugarshine Rum, fresh satsuma juice (can substitute blood orange or orange juice), Plantation Pineapple Rum, Cappelletti, house made Grenadine, Abita Purple Haze, fresh Lime Juice and Bittermens Hopped Grapefruit Bitters, creating the ultimate cocktail to put you in the New Orleans spirit, even if you aren’t in the city.
Hurricane de la Passione
By Bartender Christopher Brian, Coquette, New Orleans
- 1 1⁄2 oz. Rougaroux Sugarshine Rum (Overproof White Rum from Louisiana)
- 1⁄2 oz. fresh Satsuma Juice (Can Sub Blood Orange or Orange Juice)
- 1/4 oz. Plantation Pineapple Rum
- 1⁄2 oz. Cappelletti (a Wine Based Apertif)
- 1⁄2 oz. House Made Grenadine*
- 4 oz. Abita Purple Haze
- 3⁄4 oz. fresh Lime Juice
- 2 drops Bittermens Hopped Grapefruit Bitters
Preparation: Shake all ingredients except for the beer. Double strain into Hurricane or Pilsner glass filled with ice. Top with beer and gently stir to incorporate all ingredients. Gently float rum on the top and garnish with fresh seasonal fruit.
*House made Grenadine
Add 32 oz. of pomegranate juice, the peels of two oranges a pinch of salt to a pot. Reduce the grenadine on a low heat by 50%. When reduced to 16 oz., add 2 cups of white sugar and stir to incorporate. Do not reduce it with the sugar. Allow to cool then strain to remove the orange peels. Bottle and place into the cooler in a large juice container.