- 2 parts Rye Whiskey
- ¼ part Fernet
- ¼ part Simple Syrup
- ½ oz. Angostura Bitters per liter of Rye
- For a 3-liter barrel, we use:
- 2 liters Rye Whiskey
- ¼ liter Fernet
- ¼ liter Simple Syrup
- 1 oz. Angostura Bitters
- Add all ingredients to a clean oak barrel. Age for at least 30 days. Enjoy from the barrel, or bottle and chill when the taste suits you. To serve, tap 3 ounces from the barrel into a mixing glass. Add ice and stir to chill. Strain into a Rocks Glass over fresh ice and garnish with an orange twist. If serving from a bottle, remove the bottle from the refrigerator or freezer, pour into a Rocks Glass over fresh ice, and garnish with an orange twist.
We love aging the Toronto in a barrel as this cocktail is such a showcase for both the Fernet and for the sexiness of the rye. Though we prefer an 80-proof rye in our single serving Toronto cocktail, for barrel aging you need a standard 90-proof spirit. This 1920’s-era cocktail was originally called the Fernet Cocktail in Robert Vermeire’s 1922 book: Cocktails: How to Mix Them. Vermeire states that the cocktail was “much appreciated by the Canadians of Toronto.” Somewhere along the line, therefore, it was re-dubbed the Toronto. The original recipe called for a lemon twist, but we enjoy it more with the lively addition of orange oil from the twist of an orange skin. Although it looks dark and brooding, this is actually a lively and delightful cocktail which screams for the added complexity and depth that only time in an oak barrel can impart. Learn more about barrel aging cocktails on our Tools & Techniques page and check out other barrel aged cocktails that we enjoy. Cheers!
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