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Photograph and recipe source: Toronto
Toronto
A whiskey-forward cocktail with Fernet-Branca and a bitter bite.
Ingredients
- Rye Whisky2 oz
- Fernet-Branca1/4 oz
- Simple Syrup1/4 oz
- Angostura Bitters2 dashes
- Orange Twist garnish1
Steps
- Add Canadian Rye Whisky, Fernet-Branca, Simple Syrup, and Angostura Bitters into a Mixing Glass with ice.
- Stir until well chilled.
- Strain into a chilled Coupe Glass.
- Garnish with an Orange Twist.
Can you actually make a Toronto tonight?
Out of Fernet-Branca? Bart suggests a substitute from the bottles you already own, then still pours the drink. On this page you only get the general answer.
About the Toronto
The Toronto cocktail is a classic drink that combines Canadian rye whisky with Fernet-Branca, simple syrup, and bitters. First appearing in Robert Vermeire’s 1922 book “Cocktails: How to Mix Them” as the Fernet Cocktail, it later gained its current name in subsequent cocktail books.
Fernet-Branca, an Italian digestif known for its pronounced bitterness, adds depth and complexity to this whiskey-based cocktail. The bitterness is balanced by the whiskey's spice and the sweetness of simple syrup, creating a rich and sophisticated drink. Perfect for fans of the Manhattan or Old Fashioned, the Toronto is a timeless choice for those seeking a bold, bitter cocktail.
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How this compares
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