|1 3⁄4 fl oz||Canadian blended whisky|
|1⁄4 fl oz||Fernet Branca|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1 dash||Angostura or other aromatic bitters|
|1⁄2 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
The merest dash of sugar syrup tames and amplifies the flavour of rye whiskey with Fernet and bitters to making this a Manhattan-style cocktail. However, Canadians will be quick to remind you that this drink has little to do with New York.
Served on-the-rocks in an Old-fashioned glass.
A previously forgotten classic resurrected in 2006 by Jamie Boudreau, Seattle, USA. The Toronto appears in David A. Embury's 1948 The Fine Art of Mixing Drinks but its earliest written incarnation is as the 'Fernet Cocktail' in Robert Vermeire's 1922 'Cocktails - How to Mix Them'. Vermeire's recipe is "1 dash of Angostura Bitters, 2 dashes of plain Sugar or Gum Syrup, 1/4 gill of Fernet Branca, 1/4 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." Although Vermeire titles the drink the 'Fernet Cocktail', under the recipe he finishes, "This cocktail is much appreciated by the Canadians of Toronto".
Embury's 1948 Toronto Recipe calls for "1 part Sugar syrup, 2 parts Fernet Branca, 6 parts Canadian Whisky and 1 dash Angostura" and he writes "This cocktail may be made in Old-Fashioned glasses or may be stirred with large cubes of ice and strained into cocktail glasses. In either case, decorate with a twist of orange peel."