Toronto Cocktail

Why You’ll Love This Recipe

• Bold rye whiskey gives the cocktail a warming, peppery backbone.
• Fernet-Branca adds complex notes of herbs, spice, mint, and gentle bitterness.
• A small amount of simple syrup softens the edges without making the drink overly sweet.
• It comes together in just a few minutes with no specialized bartending skills required.

Grocery List

• Produce: 1 fresh orange
• Dairy: None required
• Pantry: Rye whiskey, Fernet-Branca, 1:1 simple syrup, Angostura aromatic bitters, and ice cubes

Full Ingredients

For the Cocktail

• 2 ounces rye whiskey, preferably 90 to 100 proof
• 1/4 ounce Fernet-Branca
• 1/4 ounce 1:1 simple syrup, made with equal parts granulated sugar and water
• 2 dashes Angostura aromatic bitters, about 1/8 teaspoon total
• 1 1/2 cups firm ice cubes, for stirring

For the Garnish

• 1 strip fresh orange peel, about 3 inches long and 1 inch wide

Step-by-Step Instructions

Step 1: Chill the serving glass

Place a Nick & Nora, coupe, or other small stemmed cocktail glass in a 0°F freezer for 5 minutes. A properly chilled glass helps the finished cocktail stay cold without requiring additional ice, which would continue to dilute the drink.

Step 2: Prepare the orange garnish

Wash and dry the orange. Using a vegetable peeler or sharp paring knife, remove one strip of peel measuring approximately 3 inches by 1 inch. Try to capture plenty of bright orange zest while leaving most of the bitter white pith behind. Set the peel aside while you mix the drink.

Step 3: Measure the cocktail ingredients

Pour 2 ounces of rye whiskey, 1/4 ounce of Fernet-Branca, 1/4 ounce of 1:1 simple syrup, and 2 dashes of Angostura bitters into a mixing glass. Measure carefully, especially the Fernet-Branca; its intense herbal flavor can quickly dominate the cocktail if too much is added.

Step 4: Add ice and stir

Add 1 1/2 cups of firm ice cubes to the mixing glass. Stir smoothly with a bar spoon for 20 to 25 seconds, keeping the back of the spoon against the inside wall of the glass. The finished cocktail should be thoroughly chilled, lightly diluted, and approximately 26°F to 28°F. Stir rather than shake so the drink remains clear and silky.

Step 5: Strain the cocktail

Remove the chilled glass from the freezer. Place a julep or Hawthorne strainer over the mixing glass and strain the cocktail into the center of the serving glass. Allow the last few drops to fall through, but do not transfer any pieces of ice.

Step 6: Express and add the orange peel

Hold the orange peel about 2 inches above the cocktail with the colorful side facing the surface. Pinch or twist the peel firmly to release its fragrant oils over the drink. Rub the colorful side gently around the rim, twist the peel into a loose curl, and place it in the glass. Serve immediately while the cocktail is at its coldest.

Pro Tips

• Choose a rye with character: A 90- to 100-proof rye stands up well to Fernet-Branca and keeps the cocktail bold and spirit-forward.
• Use firm, fresh ice: Small, wet, or partially melted cubes dilute the cocktail too quickly. Dense cubes provide better control while stirring.
• Use standard 1:1 simple syrup: Rich 2:1 syrup is sweeter and more concentrated, so it can throw off the drink’s balance.
• Do not shake: Stirring creates the clear appearance and smooth, dense texture expected in this style of whiskey cocktail.
• Do not skip the orange oils: The aromatic orange peel brightens the rye and softens the perception of Fernet-Branca’s herbal bitterness.

Variations

• Drier Toronto: Reduce the simple syrup to 1 teaspoon for a sharper, more bitter finish.
• Softer Toronto: Use an 80- to 90-proof rye and reduce the Fernet-Branca to 1/8 ounce for a gentler introduction to the cocktail.
• Toronto on the rocks: Stir for 18 to 20 seconds, then strain into a chilled rocks glass over one clear 2-inch ice cube. Garnish with the orange peel as directed.

Storage & Make-Ahead

For a four-cocktail batch, combine 8 ounces rye whiskey, 1 ounce Fernet-Branca, 1 ounce 1:1 simple syrup, and 8 dashes Angostura bitters in a sealed bottle. Refrigerate at 40°F or below for up to 48 hours. When ready to serve, measure 2 1/2 ounces of the batch into a mixing glass, stir with 1 1/2 cups of ice for 20 seconds, strain, and garnish with a freshly cut orange peel. Do not add ice or orange peel to the stored batch. Homemade 1:1 simple syrup may be refrigerated in a clean airtight container for up to 2 weeks. A fully mixed and diluted leftover cocktail may be refrigerated for up to 24 hours, although its aroma and texture are best immediately after stirring.

Nutrition (per serving)

Calories: 185 kcal | Carbs: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 5g | Sodium: 1mg | Cholesterol: 0mg