The Toronto cocktail is one of those drinks that quietly steals the show. It’s bold, slightly bitter, and just the right amount of smooth-perfect for sipping slowly after dinner or when you’re winding down for the night. With Canadian roots and a hint of old-school charm, it’s a cocktail that’s stood the test of time. I’ve made this drink countless times, and there’s something about the way it warms you up from the inside out that keeps me coming back.
Toronto
Ingredients
Serves: 1
Prep Time: 5 minutes
Glass: Old Fashioned or rocks glass
- 2 oz (60 ml) Canadian whisky – or use rye for extra spice
- 1/4 oz (7.5 ml) Fernet-Branca – an herbal Italian liqueur with a bitter edge
- 1/4 oz (7.5 ml) simple syrup – adjust to taste
- 2 dashes Angostura bitters
- Orange peel – for garnish
- Ice – fresh is best
Method
- Chill your glass: Fill an Old Fashioned or rocks glass with ice and set it aside while you mix the drink.
- Mix the cocktail: In a separate mixing glass or shaker (no need to shake-just stir), combine the whisky, Fernet-Branca, simple syrup, and bitters. Add a handful of ice.
- Stir until well chilled: Stir the mixture for about 20-30 seconds. You want the outside of the mixing glass to feel cold-that’s how you know it’s ready.
- Strain and serve: Toss the ice from your chilled serving glass, then strain the cocktail into it.
- Garnish: Twist the orange peel over the drink to release the oils, then drop it in. That citrusy aroma really ties it all together.
Tips & Tricks
- Don’t skip the stir: Stirring gently blends and chills the drink without watering it down too much. It also gives the cocktail that silky texture.
- Orange peel makes a big difference: It’s not just for looks-it adds a fresh, fragrant top note that balances the bitterness from the Fernet.
- Too bitter? Start with just 1/8 oz (3.75 ml) of Fernet-Branca if you’re not used to its bold flavor, and work your way up.
- No simple syrup? You can use a small spoonful of honey or maple syrup instead. Just make sure it’s well mixed.
Make-Ahead & Storage
If you’re hosting, you can stir up a larger batch ahead of time:
– Multiply the ingredients by the number of servings
– Mix everything except the ice and orange peel
– Keep it chilled in the fridge (up to 24 hours)
– Stir individual servings with ice and garnish just before serving
Leftover simple syrup? Store it in the fridge in a sealed jar-it’ll keep for about a month.
Serving Suggestions
The Toronto works best as a slow-sipper. It’s especially good:
– After dinner, as a digestif
– On a chilly night, when you want something with a little bite
– Paired with a small plate of sharp cheese or a square of dark chocolate
I thought I’d share one of my favorite after-dinner cocktails-this one’s been a staple in my kitchen bar for years. It’s simple, but it always feels like a treat.
Flavor Profile
The Toronto is bold and balanced. Here’s what you’ll taste:
– The warmth and smoothness of whisky
– A bitter, minty-herbal punch from the Fernet
– A touch of sweetness to round it out
– A citrusy pop from the orange peel
It’s a cocktail with character-strong, slightly mysterious, and surprisingly easy to love.
Variations
Maple Toronto
- Use maple syrup instead of simple syrup (same amount)
- Add a small pinch of salt to bring out the maple flavor
Chocolate Toronto
- Add a dash of chocolate bitters along with the Angostura
- Garnish with a piece of dark chocolate on the side
Smoky Toronto
- Swap Canadian whisky with a smoky Scotch or mezcal
- This gives the drink a deep, campfire-like note
Virgin Toronto (Non-Alcoholic)
- Use a non-alcoholic whisky alternative or strong black tea
- Add a splash of cola or non-alcoholic amaro
- Finish with a dash of bitters and orange peel
Food Pairings
Try these with your Toronto:
- Grilled steak or lamb: The cocktail’s bitterness cuts through the richness beautifully
- Aged cheeses: Think sharp cheddar or gouda for a savory contrast
- Dark chocolate: A square of 70%+ cocoa makes a lovely match
Common Questions
What’s the best time to enjoy a Toronto?
It’s ideal as a nightcap or after-dinner drink, thanks to its complex, slightly bitter profile.
Can I use rye whisky?
Yes! Rye adds a spicy kick that some people actually prefer over Canadian whisky.
What does the orange peel do?
It adds a fresh citrus aroma and balances the bitterness of the Fernet.
Is it a strong drink?
Yes, it’s spirit-forward-definitely one to sip slowly and savor.
Can I make it for a group?
Absolutely. Just multiply the ingredients and mix in a large pitcher. Stir individual servings with ice and garnish each one.
Are there seasonal versions?
Try a lighter amaro like Averna for summer, or add a cinnamon-infused syrup in winter for a cozy twist.
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The Toronto is one of those cocktails that feels a little refined but never fussy. It’s a great way to get into bitter liqueurs if you’re new to them, and once you’ve dialed in your preferred sweetness, it’s a drink you’ll want to keep in your regular rotation. Whether you’re making one just for yourself or serving up a round for friends, it’s always a winner.
