Toronto
A robust Canadian whisky Old Fashioned variation enhanced with Fernet-Branca and rich simple syrup.
- 2 ozcanadian whisky
- ¼ ozfernet branca
- ¼ ozrich simple syrup(2:1 sugar to water)
- 2 dashesangostura bitters
- Orange twistgarnish
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The Toronto first appeared in Robert Vermeire's 1922 "Cocktails: How to Mix Them" and was likely created during Prohibition when Canadian whisky flowed freely across the border. The cocktail combines Canadian whisky with Fernet-Branca, the intensely bitter Italian digestif, sweetened with rich simple syrup. The result is surprisingly harmonious—Fernet's menthol and herbal notes complement whisky's smoothness rather than overwhelming it. The Toronto was largely forgotten until the craft cocktail revival rediscovered it, introducing a new generation to the pleasures of Fernet in mixed drinks. Today it serves as a gateway cocktail for those exploring amari and bitter spirits.
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