Hurricane and Table

The New Orleans original, as served by Cane and Table, a James Beard-nominated cocktail bar and Cuban-focused restaurant.


2.5 oz Marsh House Rum
.5 oz dark rum of your choice
.75 oz Hurricane syrup*
.75 oz fresh lime

*Hurricane Syrup
1/2 cup passion fruit pulp
1/2 cup still water
1/4 oz dried hibiscus flowers
1 tablespoon Goya guava jelly, cut into small pieces
1 tablespoon pomegranate molasses
1 cup sugar


Heat water and passion fruit pulp in a saucepan until gently streaming. Add the sugar and pomegranate molasses and stir until dissolved. Add the guava jelly and stir in the warm mixture. Stir briefly until it is dissolved.

Add hibiscus flowers and turn off heat. Let cool to room temperature and remove hibiscus. Bottle and store in fridge up to a month.


Shake the mixture over ice in cocktail shaker and strain into a hurricane glass filled with cracked ice.

Garnish with a cocktail umbrella that is pulled up to mimic a wind-torn umbrella.