Ingredients
- 60 ml Rye whiskey e.g. Rittenhouse, Bulleit Rye, Old Overholt
- 7.5 ml Fernet-Branca
- 7.5 ml Demerara syrup syrup made with raw cane sugar
- 2 dashes Angostura bitters
- Garnish Orange peel
Preparation
- Stir all ingredients with ice.
- Strain into a chilled coupe glass. Don't know how? Pour the drink through a strainer (or the built-in strainer on your shaker) to catch the ice and any solids.
- Garnish with orange peel. Use a peeler or knife to cut a wide strip, avoiding the white pith. Twist it over the drink to release the oils, then drop it in.
Origin Story
The Toronto cocktail emerged in the early 20th century, likely named after the Canadian city, and showcases the growing popularity of rye whiskey and Fernet-Branca in cocktail recipes. Its unique combination of flavors made it a favorite among adventurous drinkers.
