Toronto is an aromatic classic cocktail made with rye whiskey, Fernet-Branca and sugar syrup. Fernet's herbal and slightly bitter character combines with the spicy structure of the whiskey to create a deep and powerful drink.
The Toronto cocktail first appears in classic cocktail books published in the 1920s. An early example of the recipe appears in Cocktails: How to Mix Them by Robert Vermeire in 1922. At that time, the cocktail was known as "Fernet Cocktail" because the main element that determined the character of the drink was Fernet-Branca.
Fernet-Branca is an intensely flavored herbal liqueur produced in Italy. It is said to contain dozens of different herbs and spices. This strong and bitter liquor was usually consumed on its own as a digestif. However, some bartenders began to combine it with whiskey to create more balanced and complex cocktails. Toronto is one of the recipes that emerged from these experiments.
“True depth comes where strong flavors meet in balance.”
Over time, the name of the cocktail began to change and became known as the "Toronto". Although it is not known exactly why the name changed this way, some sources say that the bar culture in Canada was influential in the spread of this cocktail. Especially the popularity of rye whiskey in Canada has strengthened this connection.
The Toronto cocktail is today one of the lesser known but highly respected recipes among the classic whisky cocktails. The strong aroma of Fernet-Branca combines with the spicy character of the whisky to create a deep and sophisticated drink. For this reason, it is considered a particularly attractive option for those who like cocktails with an aromatic and bitter character.
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Ingredients
Unit System
60 mlRye Whiskey
7 mlFernet-Branca
7 mlSugar Syrup
2 dashesAngostura Bitters
·Ice
Orangepeel
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Method
1
Add ice to the mixing glass.
2
Add rye whiskey, Fernet-Branca, sugar syrup and bitters.
3
Chill the mixture well, stirring for about 20 seconds.
4
Strain into a rocks glass with a large ice cube.
5
Squeeze the orange peel lightly over the glass to add the flavor and serve.
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Bartender Tips
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You should not overdo the fernet, otherwise the balance of the drink may be disturbed.
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A rye whiskey with a pronounced spicy character works better in this cocktail.
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Rubbing the orange peel on the rim of the glass makes the aroma more pronounced.
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