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I have to say I really quite like the equal parts 1922 version. The minty bitterness of the Fernet really works with a high proof rye.

Jamie Boudreau's version was always best with me. Splits the base between overproof rye and bourbon. I made his recipe again today with demerara syrup and Branca Menta and it might be the best one I've had yet.

Saw a recipe for a Cynar Toronto, and being a bitter man, I hoped that meant I replace the whiskey with Cynar. Of course, it meant replace the Fernet with Cynar, so instead I did what I intended and replaced the whiskey. 2oz Cynar, 1/4 each Fernet and simple with 2 dashes Angostura. Tastes like an Andes mint and is one of my new favorites.

Swap fernet with cynar, swap maple for simple - serve over a cube

A very whiskey-forward drink that is great for someone looking to sample the profile of different Canadian Whiskeys. For the true local Toronto experience, use Gooderham and Worts Canadian Whiskey, as their distillery in Toronto used to be the largest in the world and played a huge part in the city's history!

This would be great either as an aperitif or digestive. Really liked the mixing of the flavours. Did not have any Canadian, so we used a small batch, single vat rye. Worked perfectly.

Tried this template with Rittenhouse Rye and Rich Muscovado syrup.. It was good! Its a good cocktail to introduce Fernet Branca since it doesn't dominate the cocktail. Another nightcap cocktail for me.

Maple Syrup will be more toronto