- 2 oz. Rye
- ¼ oz. Fernet
- ¼ oz. Simple Syrup
- 2 dashes Angostura Bitters
- Add all ingredients, with ice, to a mixing glass. Stir to chill and strain into a Coupe Glass or over ice in a Rocks Glass. Garnish with an Orange Twist.
This 1920’s-era cocktail was originally called The Fernet Cocktail in Robert Vermeire’s 1922 book: Cocktails: How to Mix Them. It called for cognac or rye whiskey and it mentions that the cocktail is “much appreciated by the Canadians of Toronto.” Somewhere along the line, therefore, it was re-dubbed The Toronto. The original called for a lemon twist, but we believe it is better and livelier with a bit of orange oil from the twist of an orange skin. This cocktail is a real showcase for the Fernet and for the sexiness of the rye. Although it looks dark and brooding, this is actually a lively and delightful cocktail. We prefer an 80-proof rye, but it works fine with the standard 90-proof spirit. This cocktail is essentially an Old Fashioned except that instead of a couple of dashes of bitters you have an entire quarter-ounce of the hideously-bitter Fernet. Nevertheless, this cocktail is utterly delicious and is one of our favorites. Enjoy!
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