Hurricane Mocktail with Passion Fruit

Before you start

The Hurricane is a big, fruity drink defined by passion fruit, citrus and a ruby blush from grenadine. Taking out the rum removes the heat and the molasses depth, so this version replaces them in other ways. A small spoonful of rich demerara syrup brings back the brown-sugar note, and a dash of non-alcoholic bitters or a strip of orange peel shaken in adds a little complexity.

Passion fruit is the heart of the drink. Frozen unsweetened purée tastes the brightest and most intense; sweetened nectar works too but needs more lime to balance. The drink is shaken hard and poured over crushed ice into a tall, curvy glass, and it should taste tart, tropical and vividly perfumed rather than simply sweet.

Ingredients

• 45 ml (1½ oz) passion fruit purée — unsweetened, thawed; or 60 ml passion fruit nectar
• 60 ml (2 oz) fresh orange juice
• 20 ml (¾ oz, scant) fresh lime juice
• 15 ml (½ oz) grenadine — pomegranate-based if possible
• 10 ml (⅓ oz) rich demerara syrup (2:1) — for depth; reduce if using nectar
• 1 strip orange peel — shaken with the drink
• 1 cup (about 150 g) ice cubes — for shaking
• 1½ cups crushed ice — for serving
• 1 orange slice and cocktail cherry — for garnish

Method

1. Fill the hurricane glass with crushed ice so it starts chilling.
2. Add the passion fruit purée, orange juice, lime juice, grenadine, demerara syrup and orange peel to the shaker.
3. Fill the shaker two-thirds with ice cubes and shake hard for 12 seconds. Passion fruit purée is thick, and a long shake helps it blend and froth.
4. Top up the crushed ice in the glass if it has settled, then strain the drink over it.
5. Add a little more crushed ice to form a dome on top.
6. Garnish with the orange slice and cherry on a pick and serve with a straw.

Tips for success

• Look for frozen passion fruit purée in the freezer section of Latin American or Asian groceries. It keeps for months and makes a far brighter drink than shelf-stable nectar.
• Taste the mix before shaking. Purée brands differ in acidity; adjust with 5 ml syrup or lime as needed.
• A real pomegranate grenadine tastes fruity and tart, while bright-red corn syrup versions only add sweetness and color.

Substitutions

Passion fruit purée

Fresh passion fruit pulp from 2 fruits, pressed through a strainer, gives about 40 ml of juice and a wonderful aroma. Mango purée makes a milder, creamier drink.

Demerara syrup

A scant teaspoon of molasses stirred into 10 ml of simple syrup gives a stronger rum-like note. Plain simple syrup works but the drink tastes lighter.

Orange juice

Pineapple juice makes a frothier, more tropical drink with a sharper edge.

Variations

Frozen Hurricane

Blend all ingredients with 1 cup of ice until smooth. Add 5 ml extra syrup, since cold dulls sweetness.

Hurricane pitcher

Multiply by six, stir in a pitcher with the citrus juiced the same day, and pour over crushed ice. Shaking individual portions is optional.

Troubleshooting

It tastes like fruit punch

The drink lacks acid and bitterness. Add 5 ml more lime and shake an orange peel strip in with the ingredients, or add a dash of non-alcoholic bitters.

The purée settles at the bottom

Shake harder and longer, or blend the passion fruit with the orange juice first if your purée is very thick.

It is too tart to drink

Unsweetened purée can be fierce. Increase the demerara syrup to 15 ml, or swap half the purée for nectar.

Storage

Serve immediately; shaken citrus drinks lose their froth and brightness quickly. Thawed passion fruit purée keeps covered in the refrigerator for about 3 days. Rich demerara syrup keeps refrigerated for about a month.