Toronto

TORONTO

• 1¾ oz. / 52.5 ml. rye whiskey

• ¼ oz. / 7.5 ml. Fernet Branca

• ¼ oz. / 7.5 ml. maple syrup

• 1 dash Angostura bitters

• orange peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into coupe or Nick and Nora / express orange peel over surface / garnish

ABOUT
This cocktail originated in Robert Vermeire’s 1922 book, “Cocktails: How to Mix Them,” and was simply called the Fernet Cocktail. Since then, the proportions have changed and so did the name. This drink was resurrected by Jamie Boudreau, owner of Seattle bar Canon. Fernet is strong so it’s important to use a quality rye. Cheers y’all!