sangria style hurricane

It’s fat tuesday… and if you’ve been around here for a while, or know me at all… you know I love a good themed food holiday. And this one is all about the food. Mardi gras is basically an excuse for excess. And I love myself some good food excess.

Along with shrimp and grits, jambalaya, fried beignets, one also needs a good themed holiday drink, and on mardi gras? We like ourselves a hurricane.

I first had a hurricane at the famous pat o’briens in new orleans… where they originated. My hubs and I were there for a work conference about a month before hurricane katrina literally hit (about two months before my first pregnancy hit) and basically ate (and drank) our way around the city- so on mardi gras I like to take us back.

Ingredients:

1 orange, washed and sliced

1 lime, washed and sliced

1 tangarine, washed and sliced

handful of pitted cherries

2 cups of frozen mangos (bonus points if you can substitute with passion fruit)

4 oz freshly squeezed orange juice

2 oz freshly squeezed tangerine juice

2 oz freshly squeezed lime juice

2 oz grenadine

2 oz passion fruit syrup

1/2 cup white rum

1/2 cup dark rum

1 bottle of sauvignon blanc

Directions:

In a standard sized pitcher, combine orange, lime, and tangarine slices, cherries, rum, grenadine, and syrup. Stir gently until combined. If you want, at this point you could refrigerate the rum and syrup soaked fruit for up to 24 hours ahead of time. When ready to serve, add wine, frozen fruit and fruit juices. Stirring again to combine, each time you pour.