Hurricane Recipe

Combine dried hibiscus and water in a small saucepan and bring to a simmer. Remove from heat and steep 10 minutes. Strain out flowers, return liquid to the pan, add sugar, and stir over low heat until dissolved. Cool to room temperature before using. Yields about 4–6 oz.

Prepare glass

Fill a tall hurricane glass or large Collins glass with crushed ice or cubed ice and set aside (or chill the glass in the freezer briefly).

If using fresh strawberries

If you opted for fresh strawberries instead of purée, place 2–3 hulled strawberries into a shaker and muddle gently until broken down (don’t over-mash).

In a cocktail shaker, add dark rum (2 oz), light rum (1 oz), fresh lime juice (0.75 oz), passionfruit purée (2 oz), strawberry purée or the muddled strawberries (0.5 oz), hibiscus syrup (0.5 oz), and pomegranate juice (0.5 oz). If you prefer a sweeter drink, add the simple syrup (0.25 oz).

Add a generous scoop of ice to the shaker. Shake vigorously for 10–12 seconds until well chilled and slightly frothy from the fruit purées.

Strain the cocktail into the prepared glass over fresh crushed ice (double strain if you used muddled strawberries to remove seeds and pulp).

Very gently float the optional overproof rum (0.25 oz) on top by pouring over the back of a spoon for a dramatic layered effect.

Garnish with a lime wheel or wedge and a halved strawberry (or a skewer of tropical fruit). Serve with a straw and a short cocktail pick for the fruit.