* 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.