Hurricane (cocktail) Hurricane (cocktail) The hurricane is a sweet alcoholic drink made with rum, fruit juice, and syrup or grenadine. It is one of many popular drinks served in New Orleans. The creation of this passion fruit–colored relative of a daiquiri is credited to New Orleans tavern owner Pat O'Brien. The bar allegedly started as a speakeasy called Mr. O'Brien's Club Tipperary and the password was "storm's brewin'. In the 1940s, he needed to create a new drink to help him get rid of all of the less-popular rum that local distributors forced him to buy before he could get a few
Toronto (cocktail) Toronto (cocktail) The Toronto is a dry, rich, and mildly bitter cocktail consisting of Canadian whisky, Fernet-Branca, angostura bitters, and either sugar or simple syrup. An article in Gizmodo by Brent Rose describes it as the "most popular legit cocktail that uses fernet". It is named after the Canadian city of Toronto. It was first recorded as the "Fernet Cocktail" in Robert Vermeire's 1922 edition of "Cocktails: How to Mix Them", in which he stated that the "cocktail is much appreciated by the Canadians of Toronto". Because the importation of alcoholic beverages to Ontario was banned as a result of