If you're hosting a Mardi Gras brunch, there's only one drink to serve, and no, it's not a bloody Mary, it's a Ramos gin fizz. However, if your soirée is after dark, you've got to make a huge round of hurricanes! This classic recipe comes from Dale DeGroff and features two kinds of rum, orange juice, pineapple juice, and passion fruit nectar. To batch it, multiply the ingredient amounts by the number of people who will attend your party. For those who don't have time to make a libation from scratch, I recommend ordering hurricane mixer from Pat O'Brien's; it's the bar in New Orleans that made the hurricane famous.

Photos: Nicole Perry



Passion fruit syrup is available online and in some liquor stores.


  1. 1 ounce dark rum
  2. 1 ounce light rum
  3. 1/2 ounce Galliano
  4. 2 ounces freshly-squeezed orange juice
  5. 2 ounces pineapple juice
  6. 1 ounce passion fruit syrup or passion fruit nectar
  7. 3/4 ounce freshly-squeezed lime juice
  8. 1 ounce simple syrup
  9. Dash of Angostura bitters
  10. Pineapple wedge, for garnish


  1. Combine the dark and light rums, Galliano, orange juice, pineapple juice, passion fruit syrup, lime juice, simple syrup, and bitters in a cocktail shaker with ice and shake well.
  2. Strain into a hurricane glass and garnish with pineapple.

Makes 1 drink.

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