Rubin “The Hurricane” Carter
Yields: 1 serving
  • 1½ cups ice
  • 1 ounce Old New Orleans Crystal Rum
  • 1 ounce Jasmine Earl Grey Sweet Tea Simple Syrup (recipe follows)
  • ½ ounce fresh lemon juice
  • ½ ounce passion fruit purée*
  • ½ teaspoon Peychaud’s bitters
  1. In the container of a blender, place all ingredients; blend at high speed until smooth.
* We used El Sabor frozen passion fruit purée. If fresh passion fruit is available, process with a juicer, discarding solids.
Recipe by Louisiana Cookin at