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Toronto

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Stir Rye Whiskey, Fernet Branca, Simple Syrup, Angostura Bitters with ice. Strain into a rocks glass.

The Toronto cocktail likely originated from Robert Vermeire’s Fernet Cocktail found in his 1922 book "Cocktails, How to Mix Them." It gained popularity among Torontonians who greatly enjoyed this drink.

Method
Stirred
Glass
rocks
Difficulty
Medium
Flavor Profile
Bitter
Dry
Herbal
Strong
Sweet
Recipe Variations

Ingredients

Servings:
1
Your bar: 0/5
Simple Syrup
15 ml
Angostura Bitters
1 dash
Rye Whiskey
60 ml
Lemon Twist
1 twst
as garnish
Fernet Branca
15 ml
🌱 Vegan🌾 Contains gluten

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Instructions

  1. Combine the ingredients in a mixing glass and stir.
  2. Strain into a double old-fashioned glass.
  3. Squeeze the lemon to release its oils over the drink, then rub the peel around the rim of the glass.
  4. Drop the peel into the cocktail.

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