Toronto
Fernet's Manhattan moment
Fernet-Branca plays modifier here — herbal, menthol, bitter. Rye holds it together. The simplest way to understand what Fernet is actually for.
Ingredients
- 2 oz Rye Whiskey
- 1/4 oz Fernet-Branca
- 1/4 oz Simple Syrup
- 2 dashes Angostura Bitters
Method
Combine all ingredients in a mixing glass with ice. Stir for 30 seconds. Strain into a chilled coupe. Express an orange peel over the top.
Documented as the "Fernet Cocktail" in Robert Vermeire's 1922 *Cocktails: How to Mix Them*, noted as favored by Canadians of Toronto. Named the Toronto in William "Cocktail" Boothby's 1930 *Cocktail Bill Boothby's World Drinks And How To Mix Them*. David Embury included it in 1948's *The Fine Art of Mixing Drinks*. Resurrected in 2006 by Jamie Boudreau in Seattle. Per Difford's Guide #3442 (which credits Vermeire 1922 and Embury 1948). Notes: maple syrup (modern) replaces original sugar syrup.
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