Toronto Recipe

Toronto recipe — Canadian whisky with a French accent — polite, complex, and surprisingly sophisticated. Made with Canadian whisky. Originally from United States.

I'm the diplomatic cousin who studied abroad and came back with refined tastes. I speak two languages, know good maple syrup from fake, and never apologize for being smooth. I'm complex without being complicated, and I make everything better just by showing up.

The Toronto cocktail was created in the 1920s during Prohibition when Canadian whisky was being smuggled across the border in massive quantities. Bartenders added Fernet-Branca to mask the harsh taste of bootlegged rye whisky.

Created during Prohibition in New York speakeasies, this cocktail was a clever way to smooth out the rough edges of smuggled Canadian rye whisky. The Fernet-Branca addition was both medicinal disguise and flavor enhancer.

Ingredients

• 2 oz Canadian rye whisky
• 0.25 oz Fernet-Branca
• 0.25 oz simple syrup
• 2 dashes Angostura bitters

Instructions

1. Add all ingredients to mixing glass with ice.
2. Stir for 20-30 seconds until well chilled.
3. Strain into chilled coupe glass.
4. Express orange twist over drink and drop in.

Category: cocktail | Difficulty: medium | Base spirit: Canadian whisky | ABV: 25.0-30.0%

Origin: United States