The Hurricane Cocktail is a boozy, fruity rum drink made popular at Pat O’Brien’s jaunty bar in the French Quarter of New Orleans. The drink was named after the curvy hurricane-lamp-style glass that it was served in, and it has become a Mardi Gras staple. For the jelly shot version, we soften gelatin granules in a little water and dark rum, then submerge finely chopped maraschino cherries in the mixture to make the first layer. This is refrigerated until set, and then a second layer with more gelatin, fruit juices, and light rum is poured over it. When the second layer is set, just flip over the pan and slice. Each jelly shot contains about a third of an ounce of alcohol, so six jelly shots are roughly equal to one Hurricane cocktail.
What to buy: Look for maraschino cherries that have natural cherry flavor and are labeled preservative-free, or make your own.
This recipe was featured as part of our Jelly Shots for Mardi Gras project.
Unlike the shockingly red maraschinos that top the kids' sundaes, cherries in marasca syrup are chewy, dark, and free of food coloring. Look for the Italian brand Luxardo.Buy Now ›
For the second layer: