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1
Use a vegetable peeler to remove 2 long strips of lemon peel, being careful not to take any of the white pith, which can be bitter.
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2
Juice the lemons; you should have 1 1/4 cups of juice.
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3
Put the lemon peel, sugar, 1 cup of the lemon juice and 1/2 cup water in a small saucepan.
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4
Bring to a simmer over medium-high heat and cook, stirring, until the sugar has dissolved.
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5
Remove from heat and let cool.
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6
Discard the lemon peel.
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7
Put the orange and lime slices in a large pitcher (or a clean stock pot if you are making an extra-large batch for family and friends).
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8
Using a wooden spoon or muddler, lightly bruise the citrus to release some of the juices and essential oils from the skins.
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9
Stir in the orange juice, coconut water, dark and light rum, grenadine, pineapple juice, the remaining 1/4 cup lemon juice and 1 cup of the lemon syrup.
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10
(The remaining syrup can be refrigerated in a covered container for up to 1 week.)
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11
Thread an orange slice, a lime slice and a maraschino cherry onto each of 8 small skewers.
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12
Fill 8 glasses with ice.
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13
Pour the hurricanes over the ice and rest a fruit skewer on each glass.
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14
Serve with tall bendy straws.
