First created to highlight the far more mellow tones of Canadian whiskey, the Toronto Cocktail has observed renewed level of popularity many thanks to bartenders like Seattle’s Jamie Boudreau.
2 oz. Canadian whiskey
¼ oz. Fernet Branca
¼ oz. very simple syrup
2 dashes Angostura bitters
Resources: mixing glass, barspoon, strainer
Glass: coupe or cocktail
Garnish: orange peel
Blend ingredients in a mixing glass with ice. Stir properly and pressure into a chilled glass. Twist orange peel above the consume and use as garnish.
Tailored by Jamie Boudreau of Canon from The Fine Artwork of Mixing Beverages, by David Embury