Toronto Recipe
Rye stirred with a measured pour of Fernet Branca — a dry, bitter Manhattan relative for amaro loyalists. A pre-Prohibition-era stirred whiskey cocktail built on rye and Fernet Branca.
What Makes It Special
Rye stirred with a measured pour of Fernet Branca — a dry, bitter Manhattan relative for amaro loyalists. Built on whiskey, it shows the manhattan format at its best: boozy and bitter, finished up.
Ingredients
- 2 oz Rye whiskey
- 0.25 oz Fernet Branca
- 0.25 oz Simple syrup
- 2 dashes Angostura bitters
- Orange twist, for garnish
Step-by-Step Instructions
- Add rye, Fernet Branca, syrup, and bitters to a mixing glass with ice.
- Stir 25-30 seconds until thoroughly chilled.
- Strain into a chilled coupe.
- Express an orange twist over the surface and garnish with it.
The History Behind the Recipe
A pre-Prohibition-era stirred whiskey cocktail built on rye and Fernet Branca.
Presentation and Visual Appeal
Serve up in coupe glass, garnished with orange twist. Expect a dark mahogany pour over none, served up.
Pro Tips and Variations
Measure the Fernet precisely; a heavy hand turns structure into medicine.
Frequently Asked Questions
Is the Toronto very bitter?
Firmly bitter but balanced — the syrup and rye sweetness carry the Fernet if the pour stays at a quarter ounce.
