A friend in Bozeman called this morning asking ‘how the hell do I cook a Luau pig?’
We chatted a bit about how difficult it might be to do a luau pig absolutely authentically in Bozeman in the middle of a Montana winter, the ground being frozen and all this time of year. After digesting options, he is going to roast one (over a slow wood fire of course) for a big party next weekend.
Our discussion turned to party libations at some point and it appears that his inaugural luau pig experience happened in Florida during frenzied preparations for his first hurricane a few years ago.
The hurricane turned out to be somewhat of a bust (turned up the eastern seaboard before landfall) though he did develop a taste for Hurricanes that week – the adult beverage Hurricanes.
Hurricanes (the adult beverage) always make me think of New Orleans, the cocktail credited to NOLA tavern owner Pat O’Brien back in the 40’s. Here’s the Hurricane recipe we have in the file, though not everyone adds the unsweetened pineapple juice.
2 tbsp. light rum
2 tbsp. dark rum
2 tbsp. unsweetened pineapple juice
1 tbsp. passion-fruit juice
1 tbsp. fresh lime juice
Combine all ingredients in a shaker along with cracked ice, shake well. Strain into hurricane glass (why not?) or a chilled cocktail glass.
Enjoy.
