Easy, tiger….it tastes harmless but packs a punch. A word of advice from the Southern Living Test Kitchen Professionals who developed this particular recipe: “Don’t have more than two!” If you don’t know about the classic hurricane cocktail, now is your opportunity to learn a little history, both cultural and culinary. For starters, the hurricane is a fruity, rum-filled drink that also includes orange and passion fruit juices. If you have ever been to New Orleans, you are sure to have seen this spirited cocktail listed on beverage menus around the city. This cocktail became popular at Pat O'Brien's bar in 1940s New Orleans. Legend has it that O'Brien created the very rummy drink as a means to get rid of the large stock of rum his distributors forced him to buy. O’Brien debuted his new libation at the 1939 World's Fair in New York City. The cocktail’s name came from the hurricane lamp-shaped glasses that the first drinks were served in. You can still get a great hurricane cocktail at Pat O'Brien's but, if a trip to New Orleans isn’t on your calendar anytime soon, give this recipe a try. The recipe is for a single serving but it’s really easy to double or quadruple. Be sure and shake it in batches. You can find passion fruit juice, either frozen or shelf stable, at your specialty grocery stores. The deep red Luxardo maraschino cherries are available at the liquor store and, if you don’t have white rum, you can use the regular gold rum or simply add in more dark rum.