Ingredients
- 2 dashesAngostura Aromatic BittersClassic aromatic bittersSubstitute: Peychaud's for variation
- 1/4 ozFernet BrancaItalian bitter digestifSubstitute: Other fernet acceptable
- 2 ozRye WhiskeyCanadian or American ryeSubstitute: Bourbon acceptable but less traditional
- 1/4 ozSimple SyrupStandard 1:1; rich 2:1 syrup makes it rounderSubstitute: Demerara syrup
Instructions
- Add 2 oz rye whiskey, 1/4 oz Fernet Branca, and 1/4 oz simple syrup to mixing glass
- Add 2 dashes Angostura bitters
- Fill with ice and stir until well chilled
- Strain into chilled coupe glass
Pre-chill glass
- Express orange peel oils over drink and garnish
Technique Notes
A quarter ounce of Fernet per serving is the limit. Measure it rather than pouring by eye, because at a half ounce nothing else in the glass survives.
Why the Toronto Works
A quarter ounce of Fernet per serving is enough to lead the drink without overwhelming it — its menthol and bitter herbs sit on top of rye's grain-spice as a cooling counterweight. The simple syrup is corrective, just enough to keep Fernet's edge in check; Angostura ties the rye and the Fernet together.