The Hurricane cocktail: how a cheap New Orleans tipple became a classy drink, and where to sip it in Hong Kong

Scotch and American whiskies were both in short supply in the United States during the second world war, but rum was plentiful. Suppliers accordingly took to twisting the arms of bar managers, such as George Oechsner Jnr, of Pat O’Brien’s Bar, in the French Quarter of New Orleans, to take more of their surplus bottles. The deal was that the bars could buy a few cases of premium liquor, but only if they also bought a much larger quantity of basic Caribbean rum – for which…

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