• Jessi & Ellen & Kevin

Heavy Winds

Updated: Feb 10, 2018

With Mardi Gras in full swing, we found it appropriate to bring a classic New Orleans drink to Pittsburgh. After World War II, there seemed to be a continuously growing stock of rum that wasn't selling. Alternatively, whiskeys, bourbons, and scotches were low in supply. To help push product, distributors made a deal with local bars that for every bottle of scotch purchased, a case of rum had to be purchased as well. In an effort to use the excess quantities of rum bars had accumulated, tavern owner Pat O'Brien created the Hurricane. The name is derived from the glass it was served in, which was shaped like a hurricane lamp. Since then, the cocktail has been a staple Mardi Gras drink. Of course we had to put our own twist on this classic cocktail by substituting some of the rum for whiskey.



Ingredients

2 oz. Bassett Town

1 oz Maggie's Farm Rum

1 oz. Guava Juice

1 oz. Pineapple juice

1 oz. Grenadine

1/4 oz. agave syrup

5 drops Beehive lime bitters


Combine all ingredients and shake over ice. Pour into a tall glass and fill with ice. Garnish with slices of orange and lime.


Agave Syrup

1 part agave

1 part water


Heat lightly until agave dissolves and let cool before using.


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