It has just the right balance of flavor, strength, and ‘je ne sais quoi’ thanks to that unusual liqueur. I honestly don’t often use Fernet in my own recipes, but the Toronto is still one of my all time favorite classic cocktails. For this reason, I find that when used in small amounts, as a cocktail “seasoning”, it can be enjoyed by wide range of people. But what is pronounced is a minty, strongly herbal, licorice-like flavor.įernet Branca is boldly flavored and polarizing, but it’s not overly bitter. When you compare Fernet to a liqueur like Campari, it’s only mildly bitter. I have heard many say that it has an intensely bitter flavor, but I don’t find it all that bitter at all. It seems that folks either really enjoy it, or find it completely repulsive. Probably more than any other, Fernet Branca is a pretty divisive liqueur. Fernet Branca: the polarizing bitter liqueur That really small amount of Fernet creates a flavorful and unique drink that has an underlying bittersweetness while preserving and enhancing the flavors of the rye. The Toronto adds a quarter ounce of Fernet Branca to the basic Old Fashioned template: 2 ounces whiskey, ¼ oz simple syrup, 2 dashes bitters. A large cube keeps things ice cold and adds a pleasant level of dilution. And I much prefer to serve it like an Old Fashioned, on the rocks, rather than up in a cocktail glass. However, I agree much more with those who say it’s a variation on the classic Old Fashioned. Some say that the Toronto is a riff on the Manhattan, which makes sense in theory since both drinks are named for cities. Embury’s classic cocktail book The Fine Art of Mixing Drinks lists the drink for the first time as the Toronto cocktail. Printed as the Fernet Cocktail, the recipe listed a measure of either cognac or rye whiskey as the primary spirit.Īccording to Difford’s Guide, Vermeire’s book included a note regarding the recipe which stated that the drink was “appreciated by the Canadians of Toronto.”
#Rye whiskey cocktails recipes how to
In 1922, this whiskey and Fernet drink made its first appearance in print in the book Cocktails – How to Mix Them by Robert Vermeire. No one seems to really know if the drink originated in Toronto, Ontario, or why it was named for the city. Like many classics, the history of the Toronto is up for debate. Similar to an Old Fashioned, the Toronto is made with whiskey, simple syrup, Angostura bitters, and the addition of a splash of Fernet. The Toronto is a classic rye whiskey cocktail that features the bitter liqueur Fernet Branca.
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