Photo: Greg DuPree; Prop Stylist: Kathleen Varner, Food Stylist: Mary Claire Britton
Total Time
5 Mins
Serves 1 (serving size: about 1/2 cup)

Cane & Table
New Orleans
With whiskey supplies scarce in the 1940s, Pat O'Brien brainstormed a cocktail, served in a hurricane glass–shaped vessel, that capitalized on his excessive rum stock. Cane & Table improves upon the O'Brien blueprint with aged rum and none of the drink's traditionally saccharine elements (grenadine, multiple juices).

How to Make It

Place dark rum, syrup, and lemon juice in a cocktail shaker, and fill with ice. Cover with lid, and shake vigorously until chilled, about 30 seconds. Pour into a hurricane glass filled with crushed ice. Top with white overproof rum, and garnish with a paper umbrella.