2 oz Passion Fruit Syrup (1 1/2 oz housemade)
2 oz Lemon Juice (1 1/2 oz)
Shake with crushed ice and pour into a Hurricane glass or large Tiki mug. Top with crushed ice.
A few Tuesdays ago, I finally found frozen passion fruit pulp to make my own passion fruit syrup. I had received a tip on Chowhound to look in the lowboy freezer in the middle of the Pao de Acucar Market in Union Square, Somerville, MA. There, I found enough pulp to make 24 oz of syrup for $4. Making the syrup was as easy as opening two 3 oz packets and letting them thaw in an equal volume (6 oz) of simple syrup according to Beachbum Berry. I added a fine straining step to remove some of the seeds. With a fresh and aromatic batch of passion fruit syrup in hand, I decided to start with the classic Hurricane. While I have had or made variations on the classic, especially with bartenders across town last year showcasing their Tales of the Cocktail Hurricane competition entries (such as Hurricane Caesar and Category 1), I have not had the basic three ingredient one.