Toronto
Ingredients
- 2 oz Rittenhouse bottled-in-bond straight rye whiskey
- 1 3⁄4 oz Canadian blended whisky
- 1⁄4 oz Sugar syrup 'simple'
- 1⁄4 oz Maple syrup
- 1⁄4 oz Fernet Branca liqueur
- 2 dash Angostura Aromatic Bitters
- 1⁄3 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in a Coupe glass
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of orange zest twist and skewered Luxardo Maraschino Cherry.
Method:
- STIR all ingredients with ice.
- STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over cocktail and discard.
- Garnish with skewered maraschino cherry.
Nutrition:
One serving of Toronto contains 163 calories
History:
A previously forgotten classic resurrected in 2006 by Jamie Boudreau in Seattle, Washington.
The Toronto appears in David A. Embury's 1948 The Fine Art of Mixing Drinks but its earliest written incarnation is as the "Fernet Cocktail" in Robert Vermeire's 1922 Cocktails - How to Mix Them.
Review:
Originally with a dash of sugar syrup, but, thanks to a comment by Yacha Han on Difford's Guide, presented here with maple syrup as a more appropriate sweetener. Whether you use sugar or maple syrup, both tame and amplify the flavour of the whisky, but maple syrup contributes so much more. However, it's Fernet that dominates this Manhattan-style cocktail.
