Bring on the spring and summer with a Strawberry Hurricane!

To me there`s nothing that tells me more that the spring and summer is on the way than fresh strawberries. Granted there´s some time left until the summer is here and the strawberries i see in the shops are imported but just seeing them is at least a promise

The other day i saw a picture of a strawberry Hurricane over at a blog i really like – Suck The Heads – and when i saw that picture i immediately wanted to have one.

And that´s why i`m making it now, i decided to mix up my own version. To most people the Hurricane cocktail is the same as the red ones you get at Pat O’Brien’s but that´s not the whole truth. The original Hurricane is quite a different beast…

It contains fresh fruit juices and not that mixer in a bag – you can read all about here and here – that said, the “tourist-version” sure serves it´s purpose still and Pat O’Brien’s is a cool place but the real one is what i`m going for and in this post i wanna change it up a bit by adding one large muddled strawberry to the party plus some of one of my favorite rums, Old New Orleans Cajun Spiced.

The Hurricane is wonderful cocktail in the spring and summer and it´s huge! which in a way can be a “dilemma” because if you don´t want it to become too diluted and watery too fast you need to not drink to slow but at the same time if you drink fast you get drunk too quick…

To prevent quick dilution it´s a good idea to use fresh and very cold ice, shake it quick and enjoy!

STRAWBERRY HURRICANE


1 oz light rum (use a good quality rum)

1 oz dark rum (use a good quality rum )

0.5 oz Old New Orleans Cajun Spiced Rum

1 oz fresh orange juice

1 oz fresh lime juice

1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup – homemade or B.G Reynold´s.

0.5 oz simple syrup

1 teaspoon grenadine – i use homemade or B.G Reynold`s hibiscus grenadine which i find superior to any other grenadine

1 really large ripe strawberry or 2-3 small ones

1 small tsp golden fine sugar

Muddle the strawberry with sugar in a shaker, add the rest of ingredients and shake with ice and double strain into a hurricane glass half filled with crushed ice. Add more crushed ice to fill and garnish with speared strawberry slices and pineapple leaf tops.

Now…enjoy!

HOW TO MAKE PASSIONFRUIT SYRUP

passionfruits1

Passionfruit is one of my favorite fruits, and luckily we now have two varietes of passionfruits here not just one which we had for many years. Its that small wrinkled little dark brownish-purple-green variety. But lately there`s another type – a golden bigger, twice the size and also much sweeter. Watching one of videos from Leblon i marvelled when i saw the size of the Brazilian passionfruits..they were just WOW! big like a large grapefruit.

I have for a long time been a fan of the Port Light cocktail which uses passionfruit syrup and bourbon, a combination i find incredibly tasty. Playing with drink recipes born from that drink has made me discover how well rye also goes with passionfruit and also cognac.

These are all warm flavors that pairs well with the sweet-tart passionfruits and adding a sprinkle of lime or lemon here and a dash of syrup, honey or grenadine, along with warm spices such as cinnamon, vanilla and clove, it gets very tasty. Passionfruit also goes very well together with rum, cachaca, tequila, mezcal..

There are many varietes of edible passionfruits, they are flowering wines growing in the tropics and temperate areas and the flowers are very beautiful. There seems to be very different tasting commercial passionfruit juices and syrups and so the amount of other sweeteners needs to be adjusted to what you got.I decided to use both types of passionfruits for my syrup figuring that one sweet and one tart type would mix well –  and here´s what to do:

passionfruit-seeds

In a pan add 2:1 or 1:1 sugar and water and make a simple syrup by heating it up. When the sugar is dissolved add the passionfruit seeds from all the fruits but two and bring to a slight boil for a couple minutes, then take off from the heat, add the seeds from the other fruits and leave to cool.

The addition of fruit seeds that are not boiled i imagine adds some extra freshness to the syrup while the boiled fruit imparts a deeper flavor. When its cooled, let stand for about 2 hours more so the flavors get a chance to really come out and settle, then strain and bottle.

Here´s a cocktail to try the syrup with unless you wanna make a PortLight;-)

BLOOD AND GOLD

blood-and-gold

2 oz tequila reposado ( i used Los Tres Tonos which has a little smoke)
0.5 oz passionfruit syrup
1 oz passionfruit juice
1 oz fresh blood orange juice
Mint and blood orange slice for garnish

Add to shaker, shake, strain into a glass filled with crushed ice. Garnish blood orange slice and mint. Sprinkle a few of the passionfruit seeds on top of the crushed ice.

A drink to be reminded that there will actually be a summer this year too.