Toronto (cocktail)

Mildly bitter cocktail

TorontoCocktail

Toronto cocktail served on the rocks

Type| Cocktail
Base spirit|

* Rye whiskey

Served| Straight up: chilled, without ice
Standard garnish| orange slice
Standard drinkware|  Cocktail glass
Commonly used ingredients|

* 2 oz rye whisky[1]
* 1⁄4 oz Fernet-Branca
* 1⁄4 tsp sugar
* 1 dash angostura bitters

The Toronto is a dry, rich, and mildly bitter cocktail consisting of rye whisky, Fernet-Branca, angostura bitters, and either sugar or simple syrup. An article in Gizmodo by Brent Rose describes it as the "most popular legit cocktail that uses fernet".[2] It is named after the Canadian city of Toronto.[3]

## History

[edit]

It was first recorded as the Fernet Cocktail in Robert Vermeire's 1922 edition of Cocktails: How to Mix Them, in which he stated that the "cocktail is much appreciated by the Canadians of Toronto".[4] Because the importation of alcoholic beverages to Ontario was banned, as a result of the 1921 prohibition referendum, a reliable source for the Italian-made fernet would not have been readily available.[3] It is unclear whether the Torontonians referenced by Vermeire obtained the drink in Toronto before prohibition, or at his bar in London, England.[3]

By 1930, it was listed as the Toronto Cocktail in Cocktail Bill Boothby's World Drinks And How To Mix Them by William "Cocktail" Boothby. The recipes by Vermeire and Boothby both listed equal measures of rye whisky and Fernet-Branca. In 1948, it was listed as the Toronto Cocktail in the book The Fine Art of Mixing Drinks by David A. Embury, and in 1949 a recipe for the Toronto Cocktail was included in Esquire's Handbook for Hosts.[5]

## Description

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The Toronto Cocktail is a variation of the Old Fashioned, with the addition of Fernet-Branca.[6]

Variations of the cocktail substitute various rye whiskeys as the primary ingredient, such as Canadian whisky[4] or Old Overholt.[7] The Fernet Cocktail recipe by Vermeire specified 1⁄4 gill (36 ml) of cognac or rye whisky, and 1⁄4 gill of Fernet-Branca.[8]

The rye whisky complements the bitter Fernet-Branca and prevents it from dominating the cocktail.[9] Sugar or simple syrup are used to reduce the cocktail's bitterness.[7]

It may be served in a cocktail glass or coupe glass, and served with an orange slice or twist.[7][10] It may also be served with ice in an old fashioned glass.[8] It has a rich flavour with a mild bitterness.[9]

## See also

[edit]

* Liquor portal

* List of cocktails

## Notes

[edit]

1. ^ "Toronto". Internet Cocktail Database. Archived from the original on September 9, 2015.
2. ^ Rose 2013.
3. ^ a b c Sismondo 2016.
4. ^ a b Soole & Caudle 2013, p. 198.
5. ^ Palassio & Wilcox 2005, p. 74.
6. ^ Palassio & Wilcox 2005, p. 72.
7. ^ a b c Darlington & Darlington 2016, Toronto Cocktail.
8. ^ a b Difford's Guide.
9. ^ a b Clarke.
10. ^ CocktailDB.

## References

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* Clarke, Paul. "Toronto Cocktail Recipe". Serious Eats. Retrieved 13 September 2017.
* Darlington, Tenaya; Darlington, André (2016). The New Cocktail Hour: The Essential Guide to Hand-Crafted Drinks. Running Press. ISBN 9780762457274.
* Palassio, Christina; Wilcox, Alana (2005). The Edible City. Coach House Books. ISBN 9781552452196.
* Rose, Brent (20 September 2013). "The most popular cocktail ingredient you've probably never heard of". Gizmodo. Retrieved 13 September 2017.
* Sismondo, Christine (14 October 2016). "The Toronto—a namesake cocktail you've never heard of". Toronto Star. Retrieved 13 September 2017.
* Soole, Shawn; Caudle, Nate (2013). Cocktail Culture: Recipes & Techniques from Behind the Bar. TouchWood Editions. ISBN 9781927129944.
* "Toronto Cocktail". CocktailDB.com. Archived from the original on 23 June 2011. Retrieved 13 September 2017.
* "Toronto Cocktail". Difford's Guide. Retrieved 13 September 2017.

## External links

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* Toronto Cocktail at Imbibe