Toronto Cocktail Recipe

The Toronto cocktail has its roots in the Prohibition era, when Canadian whiskey was smuggled across the border into the United States. It was first documented in the 1922 book 'Cocktails: How to Mix Them' by Robert Vermeire. The drink is a classic whiskey cocktail that has gained popularity among whiskey enthusiasts and those who appreciate a well-balanced, spirit-forward drink.

The Toronto cocktail is a rich, bold, and slightly sweet drink with a hint of bitterness from the Fernet-Branca. The rye whiskey provides a strong, spicy backbone, while the simple syrup and orange peel garnish add a touch of sweetness and citrus.

• The Toronto cocktail is named after the city of Toronto, Canada, where it is believed to have originated.
• Fernet-Branca, an Italian bitter herbal liqueur, is a key ingredient in the Toronto cocktail, adding complexity and depth to the drink.
• The Toronto is often compared to the Old Fashioned, another classic whiskey cocktail, but with a more pronounced bitter element.

1. Fill a mixing glass with ice.
2. Add 2 oz of rye whiskey, 0.25 oz of Fernet-Branca, 0.25 oz of simple syrup, and 2 dashes of Angostura bitters.
3. Stir the mixture for 20-30 seconds until well chilled.
4. Strain the cocktail into a chilled Old Fashioned glass with a large ice cube.
5. Express the oils from an orange peel over the drink and garnish with the peel.

• Chill your glass before serving to keep the cocktail cold longer.
• Use a large ice cube in the glass to slow down dilution.
• Express the orange peel over the drink to release the oils and add a citrus aroma.

Cheese & Charcuterie

Pair the Toronto with a bold blue cheese or a plate of assorted charcuterie. The smoky and spicy notes of rye whiskey, paired with the herbaceous Fernet, cut through the richness of the meats and cheeses, elevating both the drink and the food.

Grilled Meats

A great companion would be grilled steak or barbecue ribs. The strength of the whiskey is a fine match for the charred flavors of the meat, while the bitter elements from Fernet-Branca and Angostura balance the sweetness of barbecue sauces.

Dark Chocolate

Enjoy the Toronto with dark chocolate desserts. The bitterness of the chocolate matches the Fernet's profile, and the orange's citrus aroma complements the cocoa's depth.

• Bourbon can be used in place of rye whiskey for a sweeter cocktail.
• If Fernet-Branca is not available, another bitter herbal liqueur like Campari can be used.
• Maple syrup can replace simple syrup for a Canadian twist.

Maple Toronto

Replace simple syrup with maple syrup for a Canadian twist. The maple's earthy sweetness complements the rye's spiciness and adds a woody note perfect for autumn evenings.

Smoky Toronto

Use a dash of smoky mezcal in place of some rye whiskey. The smoky element introduces a new layer of complexity while maintaining the original's strong character—a nod to the mysterious smoky bars of yesteryear.

Chocolate Orange Toronto

Add a barspoon of chocolate bitters alongside the Angostura. The chocolate's richness plays beautifully with the orange's zestiness, giving a nod to those timeless chocolate-orange confections, perfect for dessert.