Quantcast
  • Home
  • Recipes
  • Toronto drink recipe: how to make a luscious cocktail with Fernet Branca, Canadian whiskey and angostura bitters
0 0
Toronto drink recipe: how to make a luscious cocktail with Fernet Branca, Canadian whiskey and angostura bitters

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
5 cl of Canadian whisky
1 cl of sugar syrup
1 cl of fernet Branca bitter
2 dashes of Angostura bitters
lemon peel

Nutritional information

162
Calories

Toronto drink recipe: how to make a luscious cocktail with Fernet Branca, Canadian whiskey and angostura bitters

  • 5 minutes
  • Serves 1
  • Easy

Ingredients

Directions

Share

The Toronto cocktail is the official beverage of Canada, a nice tough drink with an intense flavor, and the main ingredient is Canadian whiskey.

There are not many ingredients in the Toronto cocktail, but those present have a strong personality: as said, the alcoholic base is given by Canadian whiskey, to which is added a little bit of Fernet Branca liqueur, sugar syrup, and angostura or any other aromatic bitters of your liking.

Is Toronto cocktail an aperitif? If you are a seasoned drinker, it could be, but it shines as an after-dinner or meditation cocktail. The alcohol content is high, and the sensation of heat pushes hard on the palate. The taste is spicy, complex, and austere: the whiskey is felt at first, spicy and fleshy fruit emerge, flavors of cereals and biscuits, but then Fernet, mint, and herbs take over.

It is not a mainstream drink suitable for everyone. It is popular with Canadians because they are used to strong, smoky flavors, and it is always cold there. However, it is undeniable that Toronto is a splendid cocktail for ambition and aromatic courage. He is clean, sharp, and elegant, it hits hard, but it knows how to bewitch you with ethereal and medicinal notes.

Many have called it the Canadian Manhattan, but it has nothing to do with the legendary New York cocktail. There is no sweet vermouth in the Toronto cocktail, and the syrup is scarce. If we want to make a parallel, we could call it a Canadian Old Fashioned with the addition of Fernet.

History of the Toronto cocktail

Bartender David Embury wrote the recipe for the Toronto cocktail in 1948 in his book “The fine art of mixing drinks.” In 1922 Embury himself reported the Fernet cocktail recipe, very similar but made with rye. In the end, the use of Canadian whiskey prevailed, and still today, it is prepared with the doses that we will provide.

Ingredients and doses for making the Toronto cocktail

How to make the Toronto cocktail

Cocktail with peel and flame, fiery cocktail, Canadian aperitif recipe Put all the ingredients in a mixing glass with ice, stir and pour a frozen cup or into an old-fashioned glass. Squeeze the lemon peel over the cocktail to flavor the essential oils. If you serve it in the old-fashioned glass, add a large piece of ice.

Suggested food pairings

Risotto alla Milanese, Roast Beef, Hamburger, Broccoli, and ginger beef stir fry

Whisky cocktails you should try

Boulevardier, Old Fashioned, Irish Coffee, Sazerac, Godfather, Rusty Nail, Rob Roy, Old Pal, Manhattan, Brooklyn, Penicillin

 

How to make homemade cinnamon rolls: the perfect recipe
previous
How to make homemade cinnamon rolls: the perfect recipe
Cherry brandy sour recipe and photo. Bartender guide how to make great cocktails
next
The art of mxing drinks: making the cherry brandy sour
How to make homemade cinnamon rolls: the perfect recipe
previous
How to make homemade cinnamon rolls: the perfect recipe
Cherry brandy sour recipe and photo. Bartender guide how to make great cocktails
next
The art of mxing drinks: making the cherry brandy sour