Toronto
* 2 ounces rye
* 1/4 ounce Fernet Branca
* 1/4 ounce simple syrup
* 2 dashes Angostura bitters
* Orange zest for garnish
Combine liquid ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Flame the orange zest over the glass and drop into the drink.
I was introduced to the Toronto at the Knee High Stocking Co. in Seattle. I told Ben, the bartender behind the stick that night, that I like rye and was interested in something complex that I haven’t had before. This is what he gave me and I liked it so much that I wrote down the ingredients so I could make it at home.
Fernet Branca is an interesting liqueur. It can definitely be an acquired taste, but I was lucky enough to actually quite like it the first time I tried it. Even so, every time I mix something new with it I take a sip from the bottle and think “Wow, what is this going to taste like?” And nearly always, it’s delicious.
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Comments 4 Comments So Far
This is a great Fernet Branca cocktail that made it into the Food & Wine Cocktails ’09 book: http://www.foodandwine.com/recipes/heather-in-queue-cocktails-2009. Looking forward to trying the Toronto now!
That sounds interesting too. Maybe it’s time to pick up some bianco vermouth…
I dearly love Fernet Branca, and am always excited to see it turn up in a cocktail. Can’t wait to try this one! Have you tried Fernet and Coke? It’s very popular in Argentina, and I was interested in trying it, but when I got there and ordered it I found to my dismay that it’s absolutely terrible.
I don’t care for Fernet and Coke either, but I don’t like Coke to begin with, so that’s probably got a lot to do with it. I prefer it San Francisco style: straight, chased with ginger ale.
I do like to drink like the natives though, so I expect to drink it however they serve when I get around to visiting Buenos Aires.