Toronto Cocktail
Rye whisky and Fernet-Branca in a fine duel, softly rounded by syrup and a dash of Angostura.
Ingredients
- Rye whiskey60 ml
- Fernet7 ml
- Simple syrup (1 part Sugar, 1 part Water)7 ml
- Aromatic bitters (Angostura)e.g. Angostura2 dashes
- Orange, to garnish (optional)1 twist
Method
- Half fill a mixing glass with ice cubes.
- Add the rye whiskey, Fernet-Branca, simple syrup and Angostura bitters.
- Stir for 30–45 seconds, until cold and lightly diluted.
- Strain into a cold coupe or cocktail glass.
- Express a strip of orange peel over the drink to release its oils and drop it in as a garnish.
About this drink
The Toronto Cocktail first appeared in Robert Vermeire's Cocktails: How to Mix Them in 1922, where it was listed as the Fernet Cocktail and said to be much appreciated by Canadians in Toronto. Over time the measure of Fernet was trimmed so the drink became more approachable without losing its bitter backbone. Today it stands as an elegant, spirit-forward cousin of the Old Fashioned for anyone who wants a little more edge in the glass.
