Hurricane Franklin
Dry shake all ingredients apart from bitters. Add ice. Shake. Strain into fancy glass. Decorate foam with a few dashes of bitters.
I actually used aquafaba. (Editor's note - to replace the egg white. Aquafaba is the liquid from a can of chickpeas). Originally the Falernumn was crazy high. No idea why. Also switched out the lemon for citrus.
Named after the storm Hurricane Irma that struck Florida in 2017. Incredibly, a trademark Intent To Use trademark application was filed with the USPTO on 9/10/2017, one day before this cocktail was published. The applicant, Eurie Bordenave, requested that the name of this cocktail be changed and so it was renamed to Hurricane I 2017 by the editor.
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- Good - I thought the Falernum dominated a bit; surprisingly I thought the Amargo Vallet was a bit lost. I might reverse these amounts. I used Angostura 1824, and half non-alch. Falernum, half Velvet Falernum.
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Responding to a trademark request to rename this cocktail, the editor changed it from Hurricane Irma to Hurricane I 2017. See the history. The cocktail's creator should feel free to pick any other name if desired. While I don't acknowledge that the Intent to Use application filed with the USPTO affords the applicant the right to prevent the publication of this recipe, Kindred Cocktails has a "don't be a jerk" policy and does not wish to publish a cocktail using a disputed name. Take your legal fight into the alley out back, please.
As for the cocktail itself, we haven't tried it but it sounds like an interesting sour -- rather unlike the horrid intoxicant poured by the gallon on Bourbon Street to induce public emesis.
I just tried this one and I really enjoyed it! I used aquafaba instead of the egg white (as suggested in the note), which gave the drink a little hint of savory nuttyness. I took the advice of another commenter and upped the Amargo a touch and went a light on the falernum, which I think was a good choice. I also replaced the Trinidad rum with an ounce of Barbados rum (Mount Gay) and a quarter-ounce of a dunder-heavy Jamaican pot still rum (Dr Bird). It all came together to make one of the strangest cocktails I've ever built — but in a good way! Rich, creamy, nutty, funky, and surprisingly well balanced. Big thumbs up from me!
"I said GodDAMN! Goddamn..." -Mia Wallace
This is a real gem. Lacking a T&T rum in my quiver, I used Hamilton 86 Demerara, and oh man. This'll be the one to take the "edge off" after a long day of selling dinettes and bar stools. No matter your toil, I highly recommend suppressing your woes with this brilliant cocktail. Sláinte!
