I said it last year around this time, and I’ll say it again: Laissez les bon temps rouler! Mardi Gras season is in full force this weekend in New Orleans, and that means beads, parades, casserole bowls full of red beans and rice, festively frosted king cakes and for the first time ever here on Edible Times: Hurricanes.
This classic Crescent City cocktail goes way back to the drinking days immediately following the repeal of Prohibition. A little speakeasy on Bourbon Street began doing legitimate business, and needed a drink to serve as a vehicle for a surplus of rum. As told by Pat O’Brien himself, whiskey and bourbon were in short supply, but the rum was flowing like the Mississippi River. So as a bar owner what do you do with cases and cases of the island specialty? Pour it into a huge hurricane (lamp) glass, add some gin, triple sec and amaretto for fun, and call it a night.
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