Rye, Fernet Branca, Bitters, Simple syrup, Lemon peel
12ozFernet Branca
12ozSimple syrup
1dsBitters, Angostura
1twstLemon peel (as garnish)
Stir and strain down into a double-old fashioned glass. Express the lemon oil and wipe the peel along the glass rim before you drop it in.
This has been served to me with half as much Fernet and 1/4 oz more Rye which was also tasty, but the recipe here has more character and depth.
This may be based on Robert Vermeire's Fernet Cocktail in "Cocktails, How to Mix Them" (1922) - evidently, it was "much appreciated by the Canadians of Toronto."
Cocktail summary
Created byDavid Embury
AuthenticityAltered recipe
Posted byEthan on 11/19/2010


AmyJ's picture

The version from the Pourhouse in Vancouver, which I love, is 1 1/2oz American Rye, 1/2oz fernet, 1/4oz simple and dash Angostura. Very bold and tasty

Rob's picture

DrinkBoston's recipe is
2.25 Rye
.5 Fernet Branca
.25 Gomme syrup
2 dashes Angostura

Stir; cocktail glass; no garnish.

Instead of Fernet Branca I would suggest Luxardo Fernet, which has a commendable peppery character without the soapy aftertaste Branca has. A Toronto made with such has a much more pleasant impact IMHO.

From other users

Had it at drink. Fernet is an acquired taste that I haven't yet acquired.
I like mine with 2/3 oz Fernet and 1/3 oz simple served up with orange or lemon twist. (4 stars)

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