Toronto

A dry, rich, faintly medicinal cousin of the Old Fashioned, the Toronto trades a measure of its sweetness for a quarter-ounce of Fernet-Branca, whose minty-bitter backbone braces the rye. It first surfaced as the "Fernet Cocktail" in Robert Vermeire's 1922 book, noted as a favorite of Toronto's Canadians, and was christened the Toronto by 1930 — though whether it was truly born in the city remains a pleasant mystery. Stirred, spirit-forward, and built for slow sipping.

ClassicSpirit-ForwardBitter Sipper

Ingredients

  • 2 ozRye Whiskey
  • 0.25 ozFernet
  • 0.25 tspSimple Syrup
  • 1 dashAngostura Bitters

Garnish: Orange Peel

Preparation

Stirred · Rocks · Large cube

  1. 1.

    add

    Combine the rye whiskey, Fernet-Branca, simple syrup, and Angostura bitters in a mixing glass with ice.

  2. 2.

    stir

    Stir well until cold and properly diluted.

  3. 3.

    strain

    Strain over a large cube in a chilled rocks glass (or strain straight up into a chilled coupe).

  4. 4.

    express

    Express an orange twist over the surface.

  5. 5.

    garnish

    Drop the orange twist into the glass.

Flavor Profile

spiced
56%
body
39%
herbal
28%
heat
27%
bitter
22%
sweet
19%
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