Toronto

Updated Apr 16, 2026 · 3 min read

The Toronto is a classic cocktail that’s a favorite among whiskey lovers, with a rich history that dates back to the early 1920s. The Toronto cocktail is a combination of rye whisk.

Variations

Campari Toronto

Swap out the Fernet Branca for Campari to give the cocktail a bitter orange flavor. This variation is also known as a “Toronto #2.

Tequila Toronto

Replace the rye whiskey with tequila for a Mexican twist on the cocktail. This variation is sometimes called a “Tijuana.”

Moscow Mule Toronto

Add ginger beer and lime juice to the Toronto cocktail for a refreshing twist. This variation is also known as a “Toronto Mule.”

Hanky Panky Toronto

Add sweet vermouth and gin to the Toronto cocktail for a more complex flavor. This variation is sometimes called a “Toronto Hanky Panky.

Negroni Toronto

Swap out the rye whiskey for gin and add sweet vermouth and Campari for a classic Negroni flavor with a Canadian twist.

Jamie Boudreau’s Toronto

Add a dash of orange bitters and garnish with an orange peel for a variation created by Seattle bartender Jamie Boudreau.

Cognac Toronto

Replace the rye whiskey with cognac brandy for a smoother, richer taste.

Canadian Club Toronto

Use Canadian whisky instead of rye whiskey for a more mellow flavor.

Mezcal Toronto

Swap out the rye whiskey for mezcal for a smoky, earthy flavor.

Rum Toronto

Replace the rye whiskey with rum for a Caribbean twist on the cocktail.

Kalimotxo Toronto

Add cola to the Toronto cocktail for a Spanish-inspired variation known as a “Kalimotxo Toronto.”

Mother’s Ruin Toronto

Add gin to the Toronto cocktail for a variation known as a “Mother’s Ruin Toronto.”

Brandy Toronto

Replace the rye whiskey with brandy for a sweeter, fruitier flavor.

Ingredients

• 2 ounces Canadian rye whiskey
• ¼ ounce simple syrup
• ¼ ounce Fernet-Branca
• 2 dashes Angostura bitters
• Garnish: maraschino cherry or orange twist

Instructions

1. Fill a mixing glass with ice.
2. Add 2 ounces of Canadian rye whiskey, 1/4 ounce of Fernet-Branca, 1/4 ounce of simple syrup, and 2 dashes of Angostura bitters to the mixing glass.
3. Stir the ingredients until they are well-chilled.
4. Strain the mixture into a chilled cocktail glass.
5. Squeeze a piece of orange peel over the drink and use it as garnish.