The Hurricane may have been around before Pat O’Brien’s French Quarter Bar began serving it in the 1930s, says cocktail expert Rob Chirico, but it was that New Orleans institution that gave the drink its notoriety. This recipe won’t yield the 26-ounce Hurricane concoction that Spring Breakers stumble around with on Bourbon Street, but a smaller (yet still dangerously and deceptively potent) cocktail.
What to buy: Torani makes a passion fruit syrup that’s pretty widely available.
For appetizer and dinner inspiration, see our collection of Mardi Gras recipes.
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