Toronto Recipe

Cocktail

1. 1

   Chill glass

   Place a coupe or nick & nora glass in the freezer for several minutes or fill it with ice and water while you prepare the cocktail to chill.

2. 2

   Measure and combine

   In a mixing glass or cocktail shaker filled with plenty of ice, pour 2 oz rye whiskey, 0.25 oz Fernet‑Branca, 0.25 oz simple syrup, and add 2 dashes of Angostura bitters.

3. 3

   Stir

   Stir the mixture with a bar spoon for about 20–30 seconds (roughly 20–30 full strokes) until well chilled and properly diluted (glass will frost slightly and the liquid will be very cold).

4. 4

   Prepare glass

   If you chilled the glass with ice water, discard the ice water now and dry the glass briefly.

5. 5

   Strain

   Double-strain the cocktail into the chilled coupe or nick & nora glass using a julep or fine strainer to remove any small ice shards.

6. 6

   Garnish

   Express the oils of an orange peel over the surface of the drink by holding the peel skin-side down and giving it a firm twist about 3–4 inches above the drink. Run the peel around the rim, then drop it into the cocktail as garnish.

7. 7

   Serve

   Serve immediately. Sip slowly to appreciate the balance of rich rye, bitter herbal Fernet, and a hint of sweetness and spice.