The Toronto cocktail combines Canadian rye whiskey with Fernet-Branca, simple syrup and aromatic bitters. It first appeared in print in 1922 Robert Vermeire’s book “Cocktails: How to Mix Them” as the Fernet Cocktail and has been named after the city since at least 1948. It’s unclear of its specific origins but it does follow the named-after-places format that the Manhattan has long inspired.
Fernet-Branca is a traditional Italian bitter liqueur, or amaro, that’s made of a secret blend of herbs and spices. When used properly, Fernet’s bitterness lends a subtle accent to drinks rather than overpowering them. In the Toronto, that bitterness is significantly softened by whiskey and sugar.
RYE, Preferably Canadian, such as Alberta Dark Batch
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