Pork Barrel BBQ’s Grilled Hurricane
Looking for the perfect drink to pass the hours during Hurricane Irene? Why not try Pork Barrel BBQ’s Grilled Hurricane! Sure to be a classic!
- 2 ounces Light Rum
- 2 ounces Dark Rum
- 1 ounce Passion Fruit Juice
- 1 ounce Grilled Orange Juice
- 1 ounce Grilled Pineapple Juice
- ½ ounce Grilled Grapefruit Juice
- ½ ounce Grilled Lime Juice
- 1 tablespoon Simple Syrup
- 1 tablespoon Grenadine
In a small sauce pan combine 1 cup sugar and 1 cup water to make the simple syrup. Bring to a boil and then let simmer for 10 minutes. Remove from stove and let cool completely.
Get the grill started. We recommend using 100% hardwood charcoal, in lump or briquette form, and we strongly encourage you to use a charcoal chimney to light the charcoal (stay away from lighter fluid if at all possible), but you can also use a gas grill. The charcoal is ready to use when it has burned to a white ash. Evenly distribute the coals throughout the grill providing for a direct heat cooking surface with coals underneath the orange, pineapple, grapefruit and lime.
On a cutting board slice 2 oranges, grapefruits and limes in half and cut 8 rounds from a pineapple. Once your grill is ready and the fruit is cut place it on the grill and cook for 5-7 minutes on the cut side of the oranges, grapefruit and limes (you want to start to see some caramelization on the citrus fruit before removing them from the grill). Grill the pineapple rounds for 3-4 minutes on each side.
Remove the fruit from the grill and juice the oranges, grapefruits and limes in separate bowls. Place the pineapple in a blender and blend on high. Strain the blended pineapple reserving juice in a separate bowl.
Shake all ingredients in a cocktail shaker with ice and strain into a Hurricane glass filled with ice. Garnish with a grilled pineapple wedge, grilled orange slice and a cherry.