Toronto Cocktail: A Canadian Twist

The Toronto Cocktail, a classic beverage with Prohibition-era roots.

The Toronto Cocktail emerged during the 1920s and 1930s, a period marked by the prohibition of alcohol in the United States. As clandestine speakeasies and hidden bars became havens for those seeking respite from the restrictions, mixologists experimented with bold combinations of spirits to craft distinctive cocktails.

The Toronto cocktail brings together the bold flavors of rye whiskey, Fernet-Branca, simple syrup, and aromatic bitters. The drink’s origins remain shrouded in mystery—it’s uncertain whether it was truly made in Toronto or merely christened in honor of the city. Equally elusive is the exact timeframe of its creation.

The Toronto made its debut in print in Robert Vermeire’s 1922 book, “Cocktails: How to Mix Them,” originally dubbed the Fernet Cocktail. In subsequent publications, including David Embury’s renowned “The Fine Art of Mixing Drinks,” the beverage assumed its current moniker—the Toronto cocktail.

The Toronto Cocktail shares a kinship with the classic Old Fashioned, a revered cocktail that predates Prohibition. Both cocktails embody the fundamental principles of mixology—simple, high-quality ingredients, precise measurements, and a focus on the marriage of flavors.

However, the Toronto Cocktail distinguishes itself with the addition of Fernet-Branca, a unique herbal liqueur that contributes to its layered complexity.

Toronto Cocktail Ingredients

1. Canadian Rye Whiskey (60 ml / 2 ounces): The backbone of the Toronto Cocktail, Canadian rye whiskey brings a smooth and complex flavor.
2. Fernet-Branca (7.5 ml / 0.25 ounce): Adding a layer of complexity and herbal bitterness.
3. Maple Syrup or Simple Syrup (15 ml / 0.5 ounce): Infusing a touch of Canadian sweetness, pure maple syrup adds a rich flavor.
4. Angostura Bitters (2 dashes): Providing aromatic complexity and a subtle hint of spice.

Toronto Cocktail Recipe

Step 1: Gather Your Tools and Ingredients

Ensure you have the necessary tools: a mixing glass, a stirring spoon, a jigger for measuring, and a chilled coupe or rocks glass. Make sure your Canadian rye whiskey, Fernet-Branca, maple syrup, simple syrup, and Angostura bitters are readily available.

Step 2: Measure and Combine Ingredients

• In the mixing glass, measure 60 ml (2 ounces) of Canadian rye whiskey, 7.5 ml (0.25 ounce) of Fernet-Branca, 15 ml (0.5 ounce) of maple syrup, 7.5 ml (0.25 ounce) of simple syrup, and add 2 dashes of Angostura bitters.

Step 3: Add Ice and Stir

• Add ice to the mixing glass and stir the ingredients gently but thoroughly for about 15-20 seconds. Stirring ensures proper dilution and the seamless integration of flavors without compromising the clarity of the cocktail.

Step 4: Strain into a Glass

• Strain the mixture from the mixing glass into a chilled coupe or rocks glass. The chilled glass enhances the drinking experience by maintaining the optimal temperature of the Toronto Cocktail.

Step 5: Express Orange Peel Over the Cocktail

• Take a fresh orange peel and express its oils over the cocktail by giving it a gentle twist. Drop the peel into the glass to add a citrusy aroma that complements the herbal complexity of the Fernet-Branca.

The Toronto Cocktail – A Canadian Treat

Throughout the annals of cocktail lore, there’s a rich tradition of drinks named after locales, with the Manhattan and its borough-specific variants leading the charge, closely followed by the Moscow Mule and Singapore Sling. However, another city-specific drink merits its moment in the spotlight.

Enter the Toronto cocktail, a blend of rye whiskey, Fernet-Branca, simple syrup, and aromatic bitters. While its origins remain shrouded in mystery—whether it was truly born in Toronto or merely christened after the city and when it was precisely concocted—the Toronto first graced the pages of Robert Vermeire’s 1922 tome “Cocktails: How to Mix Them” under the moniker Fernet Cocktail. Subsequent publications, including David Embury’s seminal work “The Fine Art of Mixing Drinks,” christened it the Toronto, a name it bears today.

While any rye whiskey can anchor this cocktail admirably, opting for Canadian rye adds a touch of authenticity. Fernet-Branca, a venerable Italian digestif crafted from a clandestine blend of herbs such as myrrh, saffron, chamomile, and gentian, delivers a distinctive bitterness that divides palates. While some, particularly those in the hospitality industry, savor it neat, Fernet-Branca also plays a starring role in classic tipples like the Hanky Panky.

When judiciously employed, its bitter undertones serve as a nuanced enhancement rather than an overwhelming force. In the Toronto, this bitterness finds balance amidst the whiskey and sugar, resulting in a sophisticated and gratifying libation.

Cheers to the Toronto Cocktail—a cocktail recipe that transcends time, borders, and expectations!