Toronto

The Manhattan and its numerous borough-specific variations may be the most well-known in the lengthy tradition of naming drinks after locations, with the Singapore Sling and Moscow Mule following closely behind. However, there is another drink that is unique to a city and merits recognition.

Exploring the Toronto Cocktail: A Classic Whiskey Drink with a Unique Twist

The Toronto cocktail is a sophisticated mix of rye whiskey, Fernet-Branca, simple syrup, and aromatic bitters. While its exact origins remain somewhat mysterious, the drink is named after the Canadian city of Toronto, although it’s unclear whether it was actually invented there. The Toronto first gained recognition in print in Robert Vermeire’s 1922 book, Cocktails: How to Mix Them, where it was initially referred to as the Fernet Cocktail. Over time, subsequent publications, including David Embury’s The Fine Art of Mixing Drinks, adopted the name Toronto, which it is known by today.

Understanding the IngredientsRye Whiskey

Rye whiskey is the star of the Toronto cocktail, and while American rye works beautifully, opting for Canadian rye maintains the drink's thematic connection. Rye whiskey is known for its spicy and robust flavor, which forms a solid backbone for the cocktail.

Fernet-Branca

Fernet-Branca is an Italian digestif that contributes a distinctive bitter profile to the drink. Made from a secret blend of herbs—including myrrh, saffron, chamomile, and gentian—Fernet-Branca is both loved and loathed for its intense bitterness. Many in the bar industry enjoy it neat, but it also shines in cocktails like the Hanky Panky. When balanced correctly, as in the Toronto, its bitterness adds a nuanced layer of flavor without overwhelming the palate.

Simple Syrup and Bitters

The addition of simple syrup provides a necessary sweetness to counterbalance the bitterness of the Fernet, while Angostura bitters introduce aromatic complexity that enhances the overall drinking experience.

Crafting the Toronto Cocktail

This recipe, adapted from Michael Dietsch’s Whiskey: A Spirited Story with 75 Classic & Original Cocktails, offers a traditional approach to making the Toronto cocktail, emphasizing a balanced flavor profile.

Ingredients

• 2 ounces Canadian rye whiskey (such as Alberta Dark Batch)
• 1/4 ounce Fernet-Branca
• 1/4 ounce simple syrup
• 2 dashes Angostura bitters
• Garnish: orange twist

Step-by-Step Instructions

1. Mix the Ingredients: In a mixing glass, combine the Canadian Rye whiskey, Fernet-Branca, simple syrup, and Angostura bitters. Fill the glass with ice to chill the mixture.
2. Stir: Stir the ingredients well until the mixture is thoroughly chilled, allowing the flavors to meld.
3. Strain and Serve: Strain the cocktail into a chilled coupe glass to enhance the drinking experience.
4. Garnish: Finish the drink with an orange twist. This adds a citrus aroma that complements the cocktail's flavors beautifully.

The Debate: Toronto as a Variation

There is an ongoing debate in the cocktail community about whether Toronto is a variation of the Manhattan or the Old Fashioned. Proponents of the Manhattan variation highlight that Fernet-Branca replaces sweet vermouth, while others argue that it simply modifies the classic Old Fashioned formula of whiskey, sugar, and bitters. Regardless of its lineage, the Toronto stands out as a delightful, whiskey-forward drink with a captivating bitter bite.

Conclusion

The Toronto cocktail is a remarkable blend of flavors that showcases the depth of rye whiskey and the unique characteristics of Fernet-Branca. With its sophisticated profile and rich history, it’s a must-try for any cocktail enthusiast looking to expand their repertoire. So, gather your ingredients, follow the steps, and enjoy this classic cocktail that pays homage to both Canadian culture and the art of mixology. Cheers!