Southern Comfort Hurricane

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Entry posted by SIM-ple Jack · September 6, 2023

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cajun
recipe

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The hurricane cocktail is a sweet alcoholic drink made with rum, lemon juice, and either passion fruit syrup or fassionola. It is one of many popular drinks served in New Orleans. It is traditionally served in the tall, curvy eponymous hurricane glass.

The most popular association the hurricane cocktail has today is with the Pat O'Brien's chain of bars and restaurants, and particularly their original New Orleans location creation of the passion fruit-flavored relative of the daiquiri is credited to New Orleans tavern owner Pat O'Brien. The bar allegedly started as a speakeasy called Mr. O'Brien's Club Tipperary and the password was "storm's brewin'".

In the 1940s, O'Brien needed to create a new drink to help him get rid of all of the less-popular rum that local distributors forced him to buy before he could get a few cases of more popular liquors such as scotch and other whiskeys. He poured the concoction into hurricane lamp–shaped glasses and gave it away to sailors. The drink caught on, and it has been a mainstay in the French Quarter ever since.

Ingredients

2 ounces light rum

2 ounces dark rum

1 ounce lime juice, freshly squeezed

1 ounce orange juice, freshly squeezed

1/2 ounce passion fruit puree

1/2 ounce simple syrup

1 teaspoon grenadine

Garnish: orange half-wheel

Garnish: preserved cherry

Steps

Add the light and dark rums, lime and orange juices, passion fruit puree, simple syrup and grenadine into a shaker with ice and shake until well-chilled.

Strain into a large Hurricane glass over fresh ice.

Garnish with an orange half-wheel and a preserved cherry.

Appetizer: Hog's Head Cheese with hot creole mustard

Perhaps if they didn’t call it head cheese, we’d all have a greater appreciation for this delicious, terrine-like velvety meat spread that is at peril of becoming an endangered food. In southern Louisiana, hog’s head cheese is a specialty that used to be a deli and butcher shop staple. A glistening block of quivering meat, this “cheese” is dairy-free, but emphatically not vegan. Made of boiled scraps of pig, including the feet, the fat from the cooked meat provides a gelatinous binding. The boiled pig parts are preserved in vinegar and allowed to cool and set in a jelly roll pan, loaf pan, or some other mold.

Hog’s head cheese is often spread on crackers (saltines preferred) or used as a filling for po’boys, with a schmear of tart and grainy Creole mustard. Sometimes, it is cubed and consumed like cheese. Some Southerners even enjoy it over grits. These days, artisanal meat purveyors in Louisiana get inventive with their flavoring agents for hog’s head cheese, making it with jalapeño, setting it in a fleur-de-lis mold, and so on.