5 minutes. Serves 1
ounce dark overproof rum, preferably Plantation OFTD rum
ounce aged Puerto Rican rum, preferably Bacardi 8
ounce Jamaican rum, preferably a blend of Smith & Cross and Appleton 12
ounce Aperol 1 ounce lime juice 1 ounce orange juice 2 ounces pineapple juice ¾ ounce passion fruit syrup ¾ ounce honey syrup In a cocktail shaker filled with ice, combine the rums, Aperol, lime, orange and pineapple juices, the passion fruit syrup and honey syrup. Shake vigorously and strain into a Hurricane glass filled with ice. Top with an orange twist and a wedge of pineapple.
Note: Adapted from a recipe by Michael Lay of Lono Hollywood. The rums, passion fruit and honey syrups are generally available at well-stocked liquor stores. To make passion fruit syrup, combine 1 cup sugar and ½ cup water and boil for a couple minutes; add ½ cup fresh passion fruit and the juice of ½ lemon and boil for a couple minutes longer, then strain and cool until needed. To make honey syrup, combine ¾ cup honey and ½ cup water and boil until reduced by ¼, then cool until needed.