Cocktail
Toronto
How to make a Toronto - the bitter Canadian whisky classic of rye whisky, Fernet and sugar syrup. A robust Old Fashioned relative with bitter strength.
4 minPrep time
easyDifficulty
TumblerGlass
1Serving(s)
The Toronto is a close relative of the Old Fashioned, given a distinctive herbal bitter note by a generous shot of Fernet. Rye whisky forms the spicy backbone, while a little sugar syrup rounds off the sharpness. A drink for lovers of strong, bitter aromas.
Instructions
- Put rye whisky, Fernet and sugar syrup into the mixing glass.
- Season with Angostura bitters and fill with ice cubes.
- Stir cold for about 25 seconds.
- Strain into a tumbler with fresh ice.
- Express an orange zest over the glass and drop it in.
Garnish: Orange zest
Pro tip: Stir the Toronto a little longer, as the dilution pleasantly softens the strong bitter note of the Fernet.
Frequently asked questions
What is Fernet?
Fernet is a very strong Italian herbal bitter with notes of mint, myrrh and bittering agents.
Why is the cocktail called Toronto?
The drink is associated with the Canadian city of Toronto and classically uses Canadian rye whisky.
How bitter is the Toronto?
Thanks to the Fernet it is noticeably more bitter than an Old Fashioned, but the sugar syrup balances that out a little.
Ingredients
- Rye whisky5.5 cl
- Fernet1 cl
- Sugar syrup0.5 cl
- Angostura bitters2 dashes
- Orange zest1 piece
- Ice cubesas needed
