Restaurants›Le Rouge - Bold Grill & Cocktails›Toronto Recipe

Toronto Recipe

Inspired by Le Rouge - Bold Grill & Cocktails

Time8m

Serves1

Make Toronto Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with TORONTO

Selected to serve

AHEAD OF SCHEDULE

gray whale gin, cynar, lemon, muddled orange

herbal · citrusy · bittersweet

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Ingredients

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Cocktail

2 oz Rye whiskey1/4 oz Fernet-Branca (or other bitter herbal amaro)1/4 oz Simple syrup (1:1)2 dashes Angostura bitters1 piece Orange peel (for garnish)1 to taste Ice (for mixing and serving)

Method

Cocktail

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.

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.

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).

Prepare glass

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

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.

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.

Serve

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