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).
1/4 cup (2 oz.) aged dark rum (such as El Dorado 5 Year Old Cask Aged)
1 1/2 tablespoons passionfruit syrup
1 1/2 tablespoons fresh lemon juice (from 1 lemon)
1/2 tablespoon (1/4 oz.) white overproof rum (such as Wray & Nephew)
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.