Wednesday, January 26, 2011

Global Spotlight on Booze: The N’Awlins Hurricane

To me, traveling and drinking go hand in hand. After all, what better way to experience a city/town/hamlet than with a bevvie in hand, enjoyed by locals for decades, sometimes centuries? (No, really – I dare you to find a better way!) Recently, I paid a visit to The Big Easy: New Orleans. There, I discovered the Hurricane.

Not just any Hurricane. Like the kind I’ve sipped on at DC’s Pour House (no offense, PH). No, this was the original Pat O’Brien's Hurricane. 

Tucked in the French Quarter, Pat O’Brien's has been serving this famously fruity - and famously strong - drink since the 1940s. There was a shortage of liquor in New Orleans at the time, with the exception of rum – there were bottles to be had and then some. A little experimentation and, voilà, the Hurricane was born. Why do they call it the Hurricane? Well, it may flatten you and leave you with a sizable clean-up job the next day, but that’s besides the point: it’s served in a glass the shape of a hurricane lamp.

So, how do you make a Hurricane? Well, according to their napkin…

“Pat O’Brien’s Hurricane mix”…yes, apparently, Pat hasn’t lost his sense of salesmanship. Unless you’re a stone’s throw from NOLA and can get your hands on Pat's punch, here’s a recipe from chef Emeril Lagasse to create a Hurricane of your very own.

And don’t forget to garnish with an orange and a cherry! Pat wouldn’t have it any other way.

"Hurricane" survivor? Tell us about your Pat O'Brien's experience! 

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