Get swept away by this N’awlins icon—big, bold, and ready to party! Our take blends house-made fassionola syrup—a tropical explosion of passion fruit, cherry, and mango—with fresh-squeezed orange juice and a powerhouse duo of Hamilton Black and Urupán Mexican rums. Crowned with a float of hibiscus tea and garnished with a cherry, orange slice, and a sassy upside-down umbrella, it’s a storm of flavor in every sip.
History: Born in the 1940s at Pat O’Brien’s in New Orleans, the Hurricane roared to life when wartime shortages flooded the city with rum. Mixed with fruit and flair, it was served in hurricane-lamp glasses to thirsty sailors and partygoers. Today, it’s a Mardi Gras must—bold, boozy, and pure Big Easy.
History: Born in the 1940s at Pat O’Brien’s in New Orleans, the Hurricane roared to life when wartime shortages flooded the city with rum. Mixed with fruit and flair, it was served in hurricane-lamp glasses to thirsty sailors and partygoers. Today, it’s a Mardi Gras must—bold, boozy, and pure Big Easy.
