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Toronto Cocktail
Originally with a dash of sugar syrup but, thanks to a comment by Yacha Han on Difford's Guide, presented here with maple syrup as a more appropriate sweetener...
Neil Wilkins
26th April 2024 at 21:02
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.