Hurricane | How to Drink 

This iconic drink will help you kick off your summer in New Orleans style- also it's incredibly delicious!
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Although the Hurricane is most closely associated with Pat O'Brien's French Quarter Bar (just off Bourbon Street) and New Orleans, the drink was actually first served a few years prior at the 1939 World's Fair in New York at the appropriately named Hurricane Bar. The Hurricane has fallen a bit out of favor in recent years, and though I'm not exactly sure why that is, I suspect it's got to do with the effective loss of its key ingredient: Fassionola. Now, Fassionola is something of an industrial mystery goop created by the English Company. It's impossible to find anywhere, but there's an e-bay story where you can buy English Fassionola. Other companies have filled the void with improved versions that are somewhat more accessible, most notably Cocktail and Sons and B.G. Reynolds, but you can also make your own, which is what I did here. A word about English Fassionola, I don't want to seriously malign it, by all accounts this is the real deal stuff that was used at both the Hurricane Bar and Pat O'Briens, so for real authenticity it might be the way you'd want to go, but frankly I think we can do better. So I'm going the homemade route here using a recipe I found on Supercall, and as you'll see in the video I fully endorse that recipe.
Hurricane
• .5 oz. or 15 ml. Lime Juice
• .75 oz. or 22 ml. Fassionola
• .75 oz. or 22 ml. Orange Juice
• 1 oz. or 30 ml. Smith + Cross rum
• 1 oz. or 30 ml. Rhum Barbancourt White
• Shake over lots of cracked ice
• Open pour into hurricane glass
• Garnish with pineapple and stuff
Supercall’s Fassionola Syrup
Makes approx. 1 quart
TOOLS:
Gram Scale
Measuring Cup
Funnel
Swing-Top Glass Bottle or 32-oz Mason Jar
INGREDIENTS:
.25 cup passion fruit juice
.25 cup papaya juice
.5 cup tart cherry juice
.5 cup orange juice
.5 cup guava juice
.5 cup canned pineapple juice
.5 cup fresh pineapple juice
.5 cup apple juice
2.5 grams Citric acid
.5 cup dried hibiscus flowers
4 cups white sugar
METHOD:
• In a saucepan combine all of the ingredients except for the fresh pineapple juice.
• Bring the syrup to a strong simmer, then remove from the heat and cool.
• After the syrup has fully cooled, whisk in the fresh pineapple juice.
• Funnel the syrup into a swing-top bottle or pour into a 32-oz Mason jar and refrigerate.
• The syrup will keep for up to one month in a refrigerator.
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