An elegant taste of the Great White North, the Toronto cocktail is a sweet and biting sipper.
As an American, I just want to take this moment to shower our neighbors to the north with some well-deserved love. Canada is awesome, and it is filled with some of my absolute favorite people. Whether they be friends, or legendary actor John Candy, you’ll hear nothing but words of love coming from me. And while I’ve never had the pleasure of visiting the country yet, my appreciation and admiration of Cronenberg films, the zany brilliance of SCTV, and the generational drama in the halls of Degrassi have me excited for the day that I finally do.
Tonight’s cocktail is a Canadian concoction, and an offshoot of the Old Fashioned. The Toronto is a biting and full-bodied dram, consisting of whiskey, Fernet-Branca, simple syrup and bitters. First mentioned in Robert Vermeire’s 1922 edition of his book Cocktails: How to Mix Them, it is unclear whether the drink was first whipped up at his bar in London, England or in the city it’s named for.
Wherever it first appeared, the drink soon became a favorite in Canada, and continued to pop up in many other cocktail recipe books over the years. With a rich flavor complemented by a subtle and satisfying bitter bite, the Toronto is a wonderful elixir to enjoy when you’re in the mood for the familiar, yet with a little something different to offer.
What Is The Best Whiskey To Use In A Toronto Cocktail?
Our recipe suggests using a peppery, spicy rye whiskey. The flavor will help offset and balance out the bitter taste of the Fernet-Branca, further softened by the simple syrup. While there are plenty of brands you can choose from, you can keep the theme going by opting for a Canadian whisky, such as Canadian Club. These spirits tend to be a little sweeter, with notes of maple and oak, which mix beautifully with the sharp Fernet.
Ingredients
- 2 ounces rye whiskey
- 1/4 ounce Fernet-Branca liqueur
- 1/4 ounce simple syrup
- 1 dash Angostura bitters
- Orange twist for garnish
Instructions
- Fill a mixing glass with ice.
- Add the rye whiskey, Fernet-Branca, simple syrup, and Angostura bitters. Stir well until the drink becomes very cold.
- Strain the mixture into a chilled coupe glass. Express the oil of an orange twist over the cocktail and then use it as a garnish.
Nutrition
WHAT GLASSWARE AND GARNISH ARE USED?
Chill a coupe in your freezer for up to 30 minutes before serving, to give your cocktail some extra cold sips. Take an orange twist, express the oils over your drink and garnish the rim with it.
WHAT TYPE OF BITTERS SHOULD YOU USE?
While our recipe calls for a drop or two of some classic Angostura, you can use some orange bitters instead for a little extra citrus zing.
Similar Cocktails To The Toronto
When the sun begins to set and the work is starting to wind down, the taste of that first evening tipple has your mouth watering. But what will you order at the bar? Or make at home? The Toronto put you in the mood for a little whiskey, so here are some other recipes from Twist & Toast that you can give a spin during your downtime.
- Blood & Sand – Scotch whisky and sweet vermouth help make this memorable drink.
- Waldorf – Another powerful, robust dram, made with rye whiskey and sweet vermouth.
- Final Ward – Green Chartreuse helps to create a spicy and sweet sipping experience.
- Old Pal – Whiskey, vermouth and Campari become great friends in this bitter and sweet beverage.
Leave a Comment