Hurricanes by the Pitcher
This recipe crafts a refreshing, large-batch Hurricane cocktail, perfect for gatherings. It blends dark and light rums with fresh citrus, pineapple juice, grenadine, and coconut water, elevated by a homemade lemon syrup. Garnished with vibrant fruit skewers, it's an easy-to-make tropical delight.
Equipment
- 1 Vegetable Peeler
- 1 Small Saucepan
- 1 Large Pitcher Or a clean stock pot for extra-large batches
- 1 Wooden Spoon or Muddler
- 8 Small Skewers For garnish
Ingredients
Main
- 5 large lemons
- 1 1/2 cups sugar
- 1 orange sliced 1/4 inch thick, plus more for garnish
- 1 lime halved lengthwise and sliced 1/4 inch thick, plus more for garnish
- 1 1/2 cups pulp-free orange juice
- 1 cup coconut water
- 1 cup dark rum
- 1 cup light rum
- 3/4 cup grenadine
- 3/4 cup pineapple juice
- Maraschino cherries for garnish
Instructions
- Use a vegetable peeler to remove 2 long strips of lemon peel, being careful not to take any of the white pith, which can be bitter. Juice the lemons; you should have 1 1/4 cups of juice.
- Put the lemon peel, sugar, 1 cup of the lemon juice and 1/2 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring, until the sugar has dissolved. Remove from heat and let cool. Discard the lemon peel.
- Put the orange and lime slices in a large pitcher (or a clean stock pot if you are making an extra-large batch for family and friends). Using a wooden spoon or muddler, lightly bruise the citrus to release some of the juices and essential oils from the skins.
- Stir in the orange juice, coconut water, dark and light rum, grenadine, pineapple juice, the remaining 1/4 cup lemon juice and 1 cup of the lemon syrup. (The remaining syrup can be refrigerated in a covered container for up to 1 week.)
- Thread an orange slice, a lime slice and a maraschino cherry onto each of 8 small skewers. Fill 8 glasses with ice. Pour the hurricanes over the ice and rest a fruit skewer on each glass. Serve with tall bendy straws.
Notes
1. When peeling lemons, be meticulous about avoiding the white pith, as it can introduce a strong bitter flavor that will detract from the cocktail's balance. Only use the bright yellow zest. 2. Bruising the orange and lime slices is crucial; it helps release the essential oils from their skins, contributing a more complex and aromatic citrus profile to the drink. 3. Adjust the amount of homemade lemon syrup based on your preferred level of sweetness and tartness. You can always add more to taste. 4. For the best flavor, chill the mixed cocktail well before serving, allowing the flavors to meld and ensuring a refreshingly cold drink.