|Photo: Ryannan Bryer de Hickman|
In the Winter 2011 issue of The Zenchilada, I wrote a column about an iconic New Orleans cocktail, beloved by visitors, if not necessarily by each and every local.
It’s not true, as some claim, that Crescent City natives neither eat Lucky Dogs nor drink Hurricanes, but that drink is a decidedly tourist affair aggressively seasoned with dark rum. After that, opinions diverge on ingredients. If you order a Hurricane in New Orleans today, you likely will be served a strong red drink. None of what you’re likely to get is particularly good. Whether from a bar or a clandestine street vendor, the rule for concocting one seems to be “Make it red, make it rum”—but that’s not how it started, and that’s not what growing numbers of drinkers around the world are mixing when they want to evoke the French Quarter and Mardi Gras.
For the article and recipes, go to The Zenchilada.com, and navigate to page 32 of the Winter 2011 issue about carnivals and feasts. Or download the PDF here.