A brown-orange cocktail in a martini glass with a twisted orangel peel garnish

Toronto
Cocktail Recipe

Bitter

Sweet

Herbal

The Toronto is a quietly confident classic, combining rye whiskey with Fernet-Branca, sugar and bitters for a bold, bittersweet cocktail. First appearing in a 1922 cocktail book, its distinctive character has helped it stand the test of time. With its balance of spice, sweetness and herbal depth, it’s a cocktail that rewards those looking to explore whiskey with a more adventurous edge.

Ingredients

Rye whisky
We recommend Bulleit 95 Rye Frontier Whiskey, 70cl
50ml
Fernet-Branca
10ml
Sugar syrup
2 parts sugar dissolved over heat into 1 part water
5ml
Dashes of Angostura bitters
2
Orange peel
1
Ice

Number of servings

01

Equipment

Martini glass
Mixing glass
Spoon
Cocktail strainer

Bartender tip: For an elevated finish, express a separate orange peel over the top of the drink before garnishing with a twisted one.

A person places a skewered orange peel and cherry onto the rim of a brown cocktail in a coupe glass

A person places a skewered orange peel and cherry onto the rim of a brown cocktail in a coupe glass

Method

STEP 01

Pour

Add the whiskey, Fernet-Branca, sugar syryup and bitters to a mixing glass filled with ice

STEP 02

Stir

Stir well for around 20-30 seconds until well chilled

STEP 03

Strain

Strain into a martini glass

STEP 04

Garnish

Garnish with a twisted orange peel

Herbal and sweet with a bitter bite, the Toronto is a simple classic that doesn't play it safe.

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