Adapted from The Fine Art of Mixing Drinks by David A. Embury | 1948

Similar in construction to the earlier “Fernet Cocktail” appearing in Robert Vermier’s 1922 book, Cocktails: How to Mix Them, the Toronto is a spirit-forward Fernet-laced drink pulled from the pages of David A. Embury’s 1948 title The Fine Art of Mixing Drinks.


Serving: 1

  • 2 ounces rye
  • 1/4 ounce Fernet-Branca
  • 1/4 ounce demerara syrup
  • 2 dashes Angostura bitters

Garnish: orange twist

  1. Combine all ingredients in a mixing glass with ice and stir until chilled.
  2. Strain into a chilled coupe or cocktail glass.
  3. Garnish with an orange twist.

Tagged: Fernet Branca