Toronto — Rye whiskey cocktail with Fernet Branca as starring ingredient

Toronto

Rye whiskey cocktail with Fernet Branca as starring ingredient

Number of people

Ingredients

  • 2 dashesAngostura Aromatic Bitters
    Classic aromatic bitters
    Substitute: Peychaud's for variation
  • 1/4 ozFernet Branca
    Italian bitter digestif
    Substitute: Other fernet acceptable
  • 2 ozRye Whiskey
    Canadian or American rye
    Substitute: Bourbon acceptable but less traditional
  • 1/4 ozSimple Syrup
    Rich simple syrup 2:1
    Substitute: Demerara syrup

Instructions

  1. Add 2 oz rye whiskey, 1/4 oz Fernet Branca, and 1/4 oz simple syrup to mixing glass
  2. Add 2 dashes Angostura bitters
  3. Fill with ice and stir until well chilled
  4. Strain into chilled coupe glass

    Pre-chill glass

  5. Express orange peel oils over drink and garnish

Technique Notes

A quarter ounce of Fernet per serving is the whole margin. 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 dominate any 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.

Discover more

Explore classic cocktails

Featured Bitters

Recipes with Angostura Aromatic Bitters or Fernet Branca

Featured Recipe Collections