Toronto
ClassicRye, Fernet, and a whisper of sugar.
Spicy rye up front, then a cool, mentholated bitterness from the Fernet, softened by just enough sugar. Dry, dark, and quietly complex.
Ingredients
- 2 oz Rye Whiskey
- 0.25 oz Fernet-Branca
- 0.25 oz Simple Syrup
- 2 dashes Angostura Bitters
- Orange twist · optional garnish
Method
- 1
Add the rye, Fernet-Branca, simple syrup, and bitters to a mixing glass with ice.
- 2
Stir until well-chilled, about 20-30 seconds.
- 3
Strain into a chilled coupe.
- 4
Express an orange twist over the top and drop it in.
The Story
A Prohibition-era classic named for the Canadian city, the Toronto was originally built on Canadian whisky; most bartenders now reach for rye. The twist is a small measure of Fernet-Branca, the bracingly bitter Italian amaro, which turns a simple whiskey cocktail into something minty, medicinal, and deeply grown-up. It rewards a light hand: a quarter ounce is all it takes.