Serve in aCoupe glass
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||Rémy Martin 1738 Cognac|
|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.
Fernet-washed brandy rounded with maple syrup and deepened with a dash of aromatic bitters.
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 CocktailRobert 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.
One serving of Quebec City (a brandy-based Toronto) contains 164 calories.