Garnish:
Orange zest twist (discarded) & skewered Luxardo Maraschino cherry
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 3/4 fl oz | Cognac (brandy) |
| 1/4 fl oz | Fernet liqueur |
| 1/4 fl oz | Maple syrup |
| 1 dash | Angostura Aromatic Bitters |
| 1/3 fl oz | Chilled water |
Read about cocktail measures and measuring.
Review:
Fernet-washed brandy rounded with maple syrup and deepened with a dash of aromatic bitters.
History:
A Toronto Cocktail based on brandy rather than whiskey, as is the norm today. Brandy is used in preference to whiskey for this cocktail in Robert Vermeire's 1922 Cocktails - How to Mix Them. The name, and indeed trying brandy as the base, is thanks to a comment by Michael N. on our Toronto cocktail page in February 2022.
Fernet Cocktail
Robert Vermeire, 1922
Fill the bar glass half full of broken ice and add:
1 dash of Angostura Bitters
2 dashes of plain Sugar or Gum Syrup.
¼ gill of Fernet Branca.
¼ gill of Cognac Brandy, or Rye Whisky to taste.
Stir up well with a spoon, strain into a cocktail-glass, and squeeze lemon-peel on top.
This cocktail is much appreciated by the Canadians of Toronto.
Alcohol content:
- 1.5 standard drinks
- 26.29% alc./vol. (52.58° proof)
- 20.5 grams of pure alcohol
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