Bold and bitter, the Toronto combines rye whisky, Fernet-Branca, and demerara syrup. Originally called the “Fernet Cocktail,” it first appeared in Cocktails: How to Mix Them by Robert Vermeire, who suggested using either cognac or rye. Vermeire noted in 1922 that Toronto locals favoured this cocktail, which led to its renaming.
Although modern recipes often call for rye whisky, other types of whisky work well too. The Fernet-Branca adds a unique bitterness and colour, while the demerara syrup balances the drink with its sweetness.
Like many spirit-forward cocktails, the Toronto is stirred (not shaken) to avoid excessive dilution. It’s strained into a chilled coupe or Nick & Nora glass and garnished with an expressed orange twist, bringing all the flavours together.
