Jamie Boudreau’s Toronto

Jamie Boudreau | Seattle

photo: Amber Fouts
Toronto Cocktail recipe

A split whiskey base (rye and bourbon) and a nuanced sweetener create a “simple drink with a ton of complexity” that’s also “a great way to introduce people to Fernet without abusing their palates,” says Canadian bartender Jamie Boudreau. Note: For optimal balance, Boudreau advises using just slightly less than a quarter-ounce of simple syrup if the drink is served up; use the full quarter-ounce if serving over ice.

Ingredients

Serving: 1

  • Y-peeled swath of orange peel
  • Y-peeled swath of orange peel
  • 1 ounce rye whiskey (100 proof, such as James E. Pepper rye, preferred)
  • 1 ounce rye whiskey (100 proof, such as James E. Pepper rye, preferred)
  • 1 ounce high-proof, big-bodied bourbon (such as Pure Kentucky XO)
  • 1 ounce high-proof, big-bodied bourbon (such as Pure Kentucky XO)
  • 1/4 ounce Fernet-Branca
  • 1/4 ounce Fernet-Branca
  • 1/4 ounce rich simple syrup (2:1, sugar blend to water; Canon uses equal parts Demerara, muscovado and white sugars in the blend)
  • 1/4 ounce rich simple syrup (2:1, sugar blend to water; Canon uses equal parts Demerara, muscovado and white sugars in the blend)
  • 2 dashes Angostura bitters
  • 2 dashes Angostura bitters

Garnish: “burnt” orange peel

Directions
  1. Stir all ingredients with ice.
  2. Strain into a chilled coupe glass.
  3. Twist the orange peel over the top of the drink to express essential oils through a flame, then use the peel to garnish the drink.

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