COCKTAIL RECIPE
Toronto
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.”