Toronto
Rye with Fernet-Branca and sugar. Bitter, minty and strong.
Stirred · Coupe · Medium · about 3 minutes · about 33% ABV
Ingredients
- 60 ml Rye whiskey
- 7.5 ml Fernet-Branca
- 7.5 ml Sugar syrup
- 2 dashes Angostura bitters
- Orange twist (garnish)
Method
- Chill the glass
- Pour 60 ml rye whiskey into the mixing glass
- Pour 7.5 ml Fernet-Branca into the mixing glass
- Pour 7.5 ml sugar syrup into the mixing glass
- Add 2 dashes of Angostura bitters
- Add ice
- Stir
- Strain
- Garnish
About the Toronto
The Toronto is a whisky and Fernet-Branca cocktail printed as early as 1922. It was named the Toronto by David Embury in his 1948 book.
The spirit-forward family. This is a spirit-forward drink, made mostly of spirit and liqueur with no juice to soften it. Drinks like this were the heart of the golden age of cocktails, from the 1860s to Prohibition in 1920, and many were collected in Harry Craddock's Savoy Cocktail Book (1930). Stir them cold and serve them small.
Toronto FAQ
What's in a Toronto?
60 ml rye whiskey, 7.5 ml fernet-branca, 7.5 ml sugar syrup, 2 dashes angostura bitters, garnished with orange twist.
How strong is a Toronto?
About 33% ABV once mixed with ice, which is 2.4 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Toronto?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Toronto in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
