Toronto

2 oz Rye
12 oz Fernet Branca
12 oz Simple syrup
1 ds Bitters, Angostura
1 twst Lemon peel (as garnish)
Instructions
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.
Notes
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.
History
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."
From other users
  • I like mine with 2/3 oz Fernet and 1/3 oz simple served up with orange or lemon twist. — ☆☆☆☆
  • Had it at drink. Fernet is an acquired taste that I haven't yet acquired.
  • I used a orange peel as garnish instead and it was great, I need to try lemon. — ☆☆☆☆☆
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4 Comments

Suggesting a Tweak

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.

Rob's picture

DrinkBoston's recipe is 2.25

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

Stir; cocktail glass; no garnish.

AmyJ's picture

The version from the

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