Toronto Cocktail

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Toronto Cocktail image

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fl oz Whisky blended Canadiense
¼ fl oz Fernet Branca digestive bitter liqueur
¼ fl oz Jarabe de azúcar (2 azúcar a 1 de agua)
1 toque Angostura Aromatic Bitters
½ fl oz Agua fría (omitir si se usa hielo mojado)
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Cómo se hace:

STIR all ingredients with ice and strain into chilled glass.


Orange zest twist (discarded) and Luxardo Maraschino cherry


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.

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A previously forgotten classic resurrected in 2006 by Jamie Boudreau, Seattle, USA. The Toronto appears in David A. Embury’s 1948 ‘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 1848 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.”

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