Posts tagged #Hurricane Cocktail

Celebrate Both the Super Bowl and Mardi Gras with Three Great New Orleans Cocktails

It's rare that one American city is called upon to play host to two major events almost simultaneously. Yet that is what is happening in la belle New Orleans this week where happy Mardi Gras party goers will mix with hopeful Super Bowl ticket holders.

But have no fear - New Orleans is more than up to the task at hand. Her fine hotels, outstanding restaurants, famous streets and multicultural cuisine can easily welcome them all, especially when the many visitors have a chance to taste one of the City's famous cocktails. 

THE SAZERAC COCKTAIL - This honored cocktail is the very first recorded American cocktail to be created and is credited to Antoine Amadie Peychaud, a Creole apothecary before the dark days of the Civil War.

He crafted the cocktail from a mixture of cognac or rye whiskey, absinthe or Herbsaint and Peychaud's Bitters

According to culinary legend he served his new drink in the large end of an egg cup which was called a coquetier in French. The americanization of word conversed the French word into the word "cocktail" and so gave a name to a whole catagory of over 125,000 drinks! 

THE HURRICANE COCKTAIL - Was there ever a cocktail with such a perfect name? This drink can steady the nerves of anyone facing a frightening future whether from high waters or the horrors of war. For you see, this cocktail was created by Pat O'Brien during the early days of World War II.

Faced with both an excess of lower grade rum forced on him by distributors and also many nervous service men, he blended his unwanted rum, fruit juice and grenadine together and happily served his creation in an available bowed glass that mimiced the shape of a Victorian wind-resisent oil lamp

The name of the lamp transferred to the cocktail and is now the official drink of New Orleans' French Quarter. Today it often served in a plastic cup since the City premits enjoying a cocktail in public but only in a non-breakable despoitable plastic container. Safety first please!

BRANDY MILK PUNCH - Don't be fooled. This is not exactly your mother's good-night glass of milk. Instead, it is a favorite for one of New Orleans' grand tradition: Sunday Brunch. After church, friends and family could (and still do) meet at one of the City's classic restaurants such as Cafe Adelaide or Brennan's to discuss the week's events.

Brimming cups of brandy, milk, cream and nutmeg mixed together were and still are perfect to calm a troubled stomach from the night before or ideal to match the rich foods in the Sunday feast before them. Ah, New Orleans, she always has an answer for every question. 

What a grand city!  

Restaurants and Hotels Brace for Hurricane Irene Hit

As the East Coast of the United States braces for the impact of mega Hurricane Irene, restaurants and hotels from North Carolina to New York City are getting ready for a major hit – financial as well as physical. 

The approaching storm is now being compared to the legendary New England “Long Island Express” Hurricane of 1938 which caused over 400 million dollars-worth of damage and resulting in the death of over 600 people. President Obama has even addressed the nation via T.V. and advised everyone in the Hurricane’s path to take this storm VERY seriously.

The cancellation of the long awaited dedication of the Martin Luther King Memorial in Washington D.C. is further confirmation that this storm is big, very big and very, very dangerous.

The many restaurants and hotels in New Orleans, who endured the very slow response to the catastrophic impact of Hurricane Katrina under the George Bush, Jr. Administration, are watching and wishing the best for their colleagues on the heavily populated eastern seacoast.

Because two-thirds of all hurricanes make landfall within the more southern region of the Gulf Coast, residents there are more historically acquainted with the possibility of stronger breezes and heavier gales. They have even adapted their Victorian wind-blocking “hurricane lamp” into the perfect glass that holds their favorite post-storm beverage: the famed Hurricane Cocktail.

During World War II, the owners of Pat O’Brian’s Bar had to purchase large quantities of the more available rum under wartime regulations in order to be able to obtain any amount of whiskey, bourbon or scotch. Faced with over 55 cases of unwanted rum, there had to be a way to save both the day and the Bar’s profit.

And that is how the rum-based Hurricane Cocktail came to be. Soon it was a must-have before, during and after any storm… be it actual or personal, for such is life.

Just be prepared: stock up, buy extra batteries and have a great network of professional friends to help you out if the waters rise. And be assured that the many chefs of New Orleans, who have not forgotten how the northern chefs aided them during their time of need, are standing ready to help their now storm-threatened colleagues in return.  

Let us all hope such aid is not necessary, but be ever grateful that it is a given within our industry. Now that’s something we can all raise a glass to!

The Hurricane Cocktail (it's the perfect beverage for a benefit fund raiser!)


1 ounce Fresh Lemon or Lime juice
4 ounces Dark Rum
4 ounces Passion Fruit Syrup

Crushed Ice
Orange and/or Lime Slice
1 Maraschino Cherry


In a cocktail shaker, add lemon juice, rum, passion fruit syrup, and crushed ice; shake vigorously for 1 to 2 minutes.

Strain into a hurricane cocktail glass (but of course). Garnish with an orange and/or lime slice and a maraschino cherry. Serve with a long straw.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011