Founded in Houston, Texas, in 1991, Joe’s Crab Shack is quickly becoming everyone’s favorite seafood restaurant, with locations in more than 30 states. Joe’s serves up fun times and serious seafood, with more than 25 crab items on the menu in addition to fish, lobster, mussels, clams and shrimp. Part of Ignite Restaurant Group’s (Nasdaq: IRG) portfolio of restaurants,

It is one of the largest, most successful seafood restaurant chains in America. So if there’s not a Joe’s near you, then try these copycat recipes at home!




Category 5 Hurricane

Category 5 Hurricane
Joe's Copycat Recipe

32 ounces bottles red fruit punch 
1 (6 ounce) can frozen limeade concentrate, thawed 
1 (6 ounce) can frozen orange juice concentrate, thawed 
1 1/3 cups light rum 
1 1/3 cups dark rum 

Stir together all ingredients. Serve in pictures topped with fruit.

Pat O'Brien's is credited with inventing the now-famous hurricane cocktail during World War II, and offers their own recipe for home-mixologists and professional bartenders alike to whip up in their own kitchens or bars. The original Pat O'Brien's New Orleans hurricane cocktail packs a powerful punch of alcohol, using 5 1/2 ounces of booze for each drink. A variety of liquors are used in this tall concoction, along with juices and red grenadine.

Original Hurricane Recipe
1 ounce of gin
1 ounce of vodka
1 ounce of light rum
1 ounce of triple sec
1 ounce of almond liqueur (amaretto)
1/2 ounce Bacardi 151 rum
1/4 ounce red grenadine
Equal parts pineapple juice and grapefruit juice (enough to fill the glass once the other ingredients have been added)
Orange slices for garnish (optional)
Maraschino cherries for garnish 

Fill a hurricane glass or other tall cocktail glass up to a couple of inches from the top with ice cubes. Pour in the gin, vodka, light rum, triple sec, almond liqueur, Bacardi 151 and grenadine into the glass. Add juices to fill the glass to the top. Garnish with an orange slice and a maraschino cherry if desired.

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