Gene Barousse of 33 Golden Street offers his northern take on a New Orleans-style Hurricane
Each college student remembers a variety of historical facts by the time they've matriculated and moved on to The Rest of Their Lives. Sadly for parents (or whomever is paying tuition), the one fact that ALL college kids remember is that the Hurricane cocktail was invented in New Orleans at Pat O'Brien's French Quarter bar and courtyard.
What is less known is that the many tourists to the Crescent City drink mass-produced hurricanes that rely on a pre-mixed base — similar to fruit-flavored formaldehyde — so as to crank out cheap facsimiles to drunk folks who don't know any better. Later, when someone tastes a REAL Hurricane, the experience is sublime and almost shocking. "Wait! I didn't know it was supposed to taste good. I just we drank it to get plastered!"
As warm weather and tourist season draw nigh, we asked Gene Barousse, owner of New London's 33 Golden Street bar — a joint beloved for its "$7 Everyday Local" special of a Pabst Blue Ribbon and a shot of Old Crow — for his Hurricane recipe. After all, Barousse is a New Orleans native who came of age driving a beer truck through the labyrinthine and narrow streets of the Quarter. In a variety of Crescent City bars — and continuing two decades ago, here in New London — he became an expert mixologist whose adherence to authenticity and clever creative spins on time-honored cocktails have earned a loyal following.
The Swamp Yankee Hurricane at 33 Golden Street
Fill a pint glass with ice.
Add one shot each of Barcardi light rum, Sailor Jerry's dark rum and Malibu light rum.
Add a generous spash each of pineapple juice, grenadine, orange juice and ginger ale.
Top with a splash of Kraken Black Spiced Rum.
Sprinkle with nutmeg.
Garnish lip of the glass with slices of lemon, lime and orange.
Ahhh. Forget meteorology. THIS is the perfect storm!