Hurricanes by the Pitcher

Total Time:
30 min
10 min
15 min
5 min

8 servings

  • 5 large lemons
  • 1 1/2 cups sugar
  • 1 orange, sliced 1/4 inch thick, plus more for garnish
  • 1 lime, halved lengthwise and sliced 1/4 inch thick, plus more for garnish
  • 1 1/2 cups pulp-free orange juice
  • 1 cup coconut water
  • 1 cup dark rum
  • 1 cup light rum
  • 3/4 cup grenadine
  • 3/4 cup pineapple juice
  • Maraschino cherries, for garnish
  • Special equipment: 8 small skewers
Watch how to make this recipe.
  • Use a vegetable peeler to remove 2 long strips of lemon peel, being careful not to take any of the white pith, which can be bitter. Juice the lemons; you should have 1 1/4 cups of juice.

  • Put the lemon peel, sugar, 1 cup of the lemon juice and 1/2 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, stirring, until the sugar has dissolved. Remove from heat and let cool. Discard the lemon peel.

  • Put the orange and lime slices in a large pitcher (or a clean stock pot if you are making an extra-large batch for family and friends). Using a wooden spoon or muddler, lightly bruise the citrus to release some of the juices and essential oils from the skins.

  • Stir in the orange juice, coconut water, dark and light rum, grenadine, pineapple juice, the remaining 1/4 cup lemon juice and 1 cup of the lemon syrup. (The remaining syrup can be refrigerated in a covered container for up to 1 week.)

  • Thread an orange slice, a lime slice and a maraschino cherry onto each of 8 small skewers. Fill 8 glasses with ice. Pour the hurricanes over the ice and rest a fruit skewer on each glass. Serve with tall bendy straws.

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