Toronto

Cocktail· Rye

Toronto

The Toronto is a stirred cocktail of Canadian or rye whiskey, Fernet-Branca, rich demerara syrup, and Angostura bitters, served over a large ice cube with an expressed orange peel. It dates to the 1920s and was named for the city by David Embury in The Fine Art of Mixing Drinks (1948). The Fernet is the central character; a quarter ounce reads as a bitter herbal pull through the whiskey without overwhelming it.

4 min ModerateRocksStirred

Ingredients

  • 2 oz Canadian or rye whiskey
  • 0.25 oz Fernet-Branca
  • 0.25 oz rich demerara syrup
  • 2 dashes Angostura bitters
The Stirred Set

Built for stirred drinks

The Stirred Set

Mixing Glass · Bar Spoon · Strainer · Jigger

$60.00 Save $15.00

Method

  1. Combine whiskey, Fernet, rich demerara, and Angostura in a mixing glass.
  2. Add ice and stir for 30 seconds.
  3. Strain into a rocks glass over one large clear ice cube.
  4. Express an orange peel over the surface, then garnish with the peel.

Garnish

Orange peel

Pro tip

A quarter ounce of Fernet is the right hand; more and the cocktail tips into bitter medicine, less and you lose the herbal pull that defines this drink.

From the bar

Recipes like this, in your inbox.

One per week. The kind of email worth opening.