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 a coupe or Nick and Nora / express orange peel oil over surface / garnish with maraschino cherry and/or orange twist

ABOUT
Apparently this cocktail is so good that I had already made it this year (oops!). You can find my first post on it back in January (https://www.danielzajic.com/cocktails/toronto). This cocktail dates back to the mid-20th century. Since its creation, it has evolved like most classic cocktails. Its defining characteristic is the use of Fernet Branca, an Italian amaro, which adds a unique menthol-like bitterness. The original used simple syrup, but maple adds an extra layer of depth. Cheers y’all!