Posted: Tue Dec 02, 2003 3:16 am Post subject: Hurricane
Ok heres one anybody ever heard of it? Hurricane:
1/2 Light Rum
1/2 Spiced Rum
1/2 Parot Bay
fill with Pineapple Juice
Splash of Grenadine
some guy asked for it the other night at work and told me how to make it. I tried one and it wasnt too bad. Has anybody ever heard of this drink or anything like it.
A hurricane is fairly common, I'm glad you have leaned how to make it. It is most popular during Mardi Gras season. Did you blend it or did you serve it on the Rocks? It is most commonly served blended in a "Huricane" glass, which has and hourglass shape and a short stem. If you liked a hurricane, you should try hitting New Orleans during Mardi Gras... you can't get away from them!
Posted: Wed Dec 03, 2003 12:21 am Post subject: Your love is like a...
The Hurricane has unfortunately become a catch-all name for a large, red fruity drink with lots of rum.
Check out a few sites that you trust (webtender, bartender mag., etc.) and decide on one that you can make at your bar, and one that doesn't take more than a few steps.
The original Hurricane got its name from the glass, which is shaped just like the "Hurricane glass" that people place over candles outside to keep the wind (Hurricane) from blowing them out, or the Hurricane lantern. There's a SoCo (New Orleans) Hurricane that may better fit your type of bar, too...esp. if you carry the kickin' SoCo (100pf).
But, alas, there are as many recipes as there are bartenders. No need to be embarrassed, the key is to pour with confidence, and this includes learning new recipes from customers. You work within you idiom, that's all you can do. Here's a trick I learned, though:
If you're unsure of the recipe, ask :"How do you like yours?" "Y'know, some like theirs sweeter than others" OR "What's in that, I may know of it as something else...by some other name" sometimes, even simply "what color is it?"
in avanti,
S
Joined: 01 Dec 2003 Posts: 103 Location: Western Slope of Colorado
Posted: Thu Dec 04, 2003 7:47 pm Post subject:
Thanks for the "Origional" recipie. I'v always trained my tenders to use this one, but there are a lot of variations out there! _________________ The odds are good but the goods are odd.
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