Quebec City (a brandy-based Toronto)

Difford's Guide
User Rating (15 ratings)

Serve in a

Coupe glass

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 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
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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
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.

Robert Vermeire, 1922

Nutrition:

One serving of Quebec City (a brandy-based Toronto) contains 164 calories.

Alcohol content:

  • 1.5 standard drinks
  • 26.29% alc./vol. (52.58° proof)
  • 20.5 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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