Ingredients

2 ozrye whiskey
60 ml
¼ ozfernet-branca
7 ml
¼ ozrich demerara syrup
7 ml
2 dashesangostura bitters
2 dashes

Instructions

Combine rye whiskey, Fernet-Branca, rich demerara syrup, and Angostura bitters in a mixing glass with ice. Stir for 25–30 rotations until well-chilled and properly diluted. Strain into a chilled coupe glass. Express an orange peel over the surface and drop it in. The Toronto is a bold, bitter Old Fashioned variant that uses Fernet-Branca as its modifier — it's not for the faint of heart.

Sips & Tips

Technique

The Fernet-Branca is used sparingly — just ¼ oz — but it transforms the drink. Stir this well; the dilution is important to soften the Fernet's intensity. Use rich demerara syrup (2:1 sugar to water) for a deeper, more molasses-like sweetness that stands up to the bitter Fernet.

Balance

Use a bold, spicy rye like Rittenhouse 100 or Wild Turkey 101 Rye. The whiskey needs to be assertive enough to stand up to the Fernet-Branca. The demerara syrup adds a caramel richness that bridges the gap between the spicy rye and the bitter, minty Fernet.

History

The Toronto first appeared in Robert Vermeire's 1922 book Cocktails: How to Mix Them. Despite its name, there's no confirmed connection to the city of Toronto — it may have been named for a Canadian whisky version. The cocktail fell into obscurity but has been revived by modern bartenders who appreciate its bold, uncompromising character.

The Toronto is a cocktail for Fernet lovers and whiskey purists — it's bold, bitter, and completely unapologetic. If you think an Old Fashioned needs more edge, this is your drink. Cheers.

Variations

Toronto with Bourbon

Substitute bourbon for rye. The bourbon's sweetness and vanilla notes create a slightly more approachable version, though purists prefer the spicier rye original.