New Orleans is famous for the potent Hurricane cocktail, originally developed by tavern owner Pat O’Brien. His Bourbon Street landmark started out as a speakeasy; Mr. O’Brien’s Club Tipperary and the password was “storm’s brewin’.
In the 1940s, he needed to create a new drink to help him get rid of all of the less-popular rum that local distributors forced him to buy before he could get a few cases of more popular liquors such as scotch and other whiskeys. He poured the concoction into glasses shaped like hurricane lamps and gave them away to sailors.
Our Southern Hurricane is in a different category because we make it with Southern Comfort and Myers Dark Rum.
The craft cocktail craze may seem like a 21st century phenomenon, but the truth is that cocktail culture in the US dates to the post-Revolutionary War period when healthy bitters and a spoonful of sugar were added to a little hair of the dog to cure hangovers. Around 1850 New Orleans barkeep Aaron Bird noticed a long line forming for an elixir made by a local pharmacist, Antoine Peychaud and began using @Peychaudsbitters in his now famous Sazerac cocktail.