Hurricane Cody

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Hurricane Cody cocktail

Is it a bit pretentious to name a cocktail after myself? Possibly, after all it isn’t like I invented the Ramos Gin Fizz. That being said I’ll have to toot my own horn a bit with my variation of the Hurricane cocktail. Now the regular Hurricane is no joke, with plenty of alcohol to get one’s night started. With the Hurricane Cody I’ve increased the number of ingredients to pack in more alcohol, while lowering the ABV. While the drink leans towards the sweet side, I consider it fairly well balanced for the amount of booze in one serving.

What Is The Hurricane Cocktail?

So the original Hurricane cocktail was popularized in New Orleans in the 1940’s by bar and tavern owner, Pat O’Brien. Back then liquor distributors forced venues to purchase a certain amount of rum if they wanted to even be allowed to purchase things like scotch and other whisky (according to FrenchQuarter.com.

According to Difford’s Guide, the original recipe for a hurricane is 120 ml of Pot Still Jamaican Rum, 60 ml Passionfruit Syrup, and 60 ml Freshly Squeezed Lemon Juice. That’s a pretty simple recipe, coming in at only three ingredients. Of course, many bartenders and mixologists have come up with their own variation. I’m not saying my variation is the best, but it’s pretty darn great.

How To Make The Hurricane Cody

all 10 Hurricane Cody cocktail ingredients

Ingredients

30 ml Dark Rum

30 ml Gold Rum

30 ml White Rum

30 ml Passoa (Passionfruit Liqueur)

15 ml Pineapple Juice, freshly pressed.

15 ml Lemon Juice, freshly squeezed. (I know, I didn’t have any on hand for this picture so I had to use store-bought)

12.5 ml Cointreau Blood Orange

12.5 ml Cinnamon Syrup (homemade)

5 ml Amarena Syrup (from packed Amarena cherries)

4 dashes Orange Bitters

Add all ingredients except for the Amarena Syrup and Orange Bitters to a cocktail shaker with ice and give a nice hard shake. Fill your hurricane (or poco grande) glass with ice and pour over the contents of the shaker. Dash over some orange bitters and garnish with an Amarena cherry with a barspoon or two of it’s syrup.

Hurricane Cody in a poco grande glass

Hurricane ABV

Like I mentioned in the beginning I increased the number of ingredients while lowering the ABV, or, Alcohol By Volume. This means you’re still getting a ton of liquor in you, but you probably won’t realize it as you sip one of these down.

The Hurricane Cody has an ABV of .2617, putting it stronger than a Monte Cassino (25%), but less than The Pelagic (31%).

If you want to see how I came to this number you can look at my math below:

Alcohols:

30 ml Dark Rum @ 40% ABV = 12 ml pure alcohol

30 ml Gold Rum @ 40% ABV= 12 ml pure alcohol

30 ml White Rum @ 40% ABV= 12 ml pure alcohol

30 ml Passoa (Passionfruit Liqueur) @ 17% ABV= 5.1 ml pure alcohol

12.5 ml Cointreau Blood Orange @ 40% ABV= 6 ml pure alcohol

Total amount of pure alcohol in ml: 47.1

Mixers:

15 ml Pineapple Juice, freshly pressed.

15 ml Lemon Juice, freshly squeezed. (I know, I didn’t have any on hand for this picture so I had to use store-bought)

12.5 ml Cinnamon Syrup (homemade)

5 ml Amarena Syrup (from packed Amarena cherries)

4 dashes Orange Bitters

Total Volume in ml: 180

Alcohol divided by total volume: 47.1 / 180 = 26.17%

To figure out how to calculate the ABV of your own cocktails you can read my article How To Calculate The ABV Of A Homemade Cocktail.

Hurricane Cody

My variation of the New Orleans classic Hurricane cocktail takes 10 ingredients for a booze filled drink that packs a punch. Perfect if you're trying to get messed up without noticing.
5 from 1 vote
Print Pin Rate
Course: Cocktails, Drinks
Cuisine: American
Keyword: Hurricane Cocktail, New Orleans Hurricane, The Hurricane
Prep Time: 2 minutes
Total Time: 2 minutes
Servings: 1 drink
Calories: 434kcal
Cost: $2

Equipment

  • Cocktail Shaker

Ingredients

  • 30 ml Dark Rum
  • 30 ml Gold Rum
  • 30 ml White Rum
  • 30 ml Passoa Passionfruit Liqueur
  • 15 ml Pineapple Juice freshly pressed.
  • 15 ml Lemon Juice freshly squeezed. (I know, I didn’t have any on hand for this picture so I had to use store-bought)
  • 12.5 ml Cointreau Blood Orange
  • 12.5 ml Cinnamon Syrup homemade
  • 5 ml Amarena Syrup from packed Amarena cherries
  • 4 dashes Orange Bitters

Instructions

  • Add all ingredients except for the Amarena Syrup and Orange Bitters to a cocktail shaker with ice and give a nice hard shake. Fill your hurricane (or poco grande) glass with ice and pour over the contents of the shaker. Dash over some orange bitters and garnish with an Amarena cherry with a barspoon or two of it’s syrup.

Nutrition

Calories: 434kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Sugar: 31g | Vitamin C: 7mg | Iron: 1mg
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

The Hurricane Cody Cocktail

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