Charged Hurricane

Bar recipe
Freddy Diaz

Freddy Diaz

Bartender / Mixologist
Freddy Diaz is President at AlambiQ Inc. mixology consulting firm and has worked with the world’s leading brands, corporations, spirits suppliers and bars. He prides himself by using fruit purees, uni...
  1. Charged Hurricane


    • Frozen fruit purée 100% : Yellow Passion fruit - 3/4 oz
    • Frozen fruit purée 100% : Pomegranate - 3/8 oz
    • Dark rum - 2 oz
    • Lime (juice) - 3/4 oz
    • Homemade Grenadine (1 part Pomegranate puree, 1 part sugar) - 3/4 oz
    • Water - 1 oz

    Note Serving Suggestions:  Yield 3 drinks in a pint whipper and 6 drinks in a quart whipper


    Inside an iSi Gourmet Whipper, combine rum, lime juice, and grenadine. Twist on whipper cap, charge with CO2 and shake vigorously. Keep cold or under ice until ready to dispense. 

    When ready to dispense, release gas through a rapid infusion kit, then remove cap from the whipper base.  Pour contents directly out of the base of the whipper into a highball glass, add crushed ice, then pour Boiron Passion Fruit, and swizzle lightly to combine some of the flavors.  Finally, pack with a little more crushed ice.


    Garnish:  Thin Sliced Lime Wheel and Pomegranate Arils

    Glassware:  Highball 

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