Toronto
A bold rye whiskey cocktail edged with minty, bitter Fernet-Branca.
The Toronto marries spicy rye whiskey with Fernet-Branca, a touch of sugar, and aromatic bitters for a dark, assertive take on the Manhattan template. Stirred until velvety, it delivers rye grain, menthol, and baking spice in quick succession with a clean, dry finish. The sugar moderates Fernet’s intensity without hiding its saffron and herbal notes. Served up with a twist, it drinks like an industry favorite: intense, focused, and quietly complex.
Ingredients
- • 2 oz rye whiskey
- • 0.25 oz Fernet-Branca
- • 0.25 oz simple syrup
- • 2 dashes Angostura bitters
- • Orange twist
Did you know?
“Fernet-Branca became a secret handshake among bartenders long before the broader amaro boom, and Imbibe notes that the Toronto was a go-to “shift drink” for many rye-loving professionals who wanted something bracing but not sweet.”
Bartender's Note
If the drink feels too sharp, add a barspoon more simple syrup rather than cutting the Fernet entirely.
Missing a bottle? See smart swaps in Learn.
How to make the Toronto
- 1Add rye, Fernet-Branca, simple syrup, and bitters to a mixing glass with ice.
- 2Stir until very cold and slightly viscous.
- 3Strain into a chilled coupe.
- 4 an orange twist over the surface and garnish.
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