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Recipe Detail Page
Toronto Cocktail
Early Summer 2016
This drink first appeared in Robert Vermeire’s 1922 book, Cocktails – How To Mix Them. It was called a Fernet Cockail, and underneath the recipe he wrote, “This cocktail is much appreciated by the Canadians of Toronto.” It’s strong and satiny-smooth, like an Old Fashioned with a bitter, minty kick.
Makes 1 drink
2 oz rye or Canadian whisky, preferably Gooderham & Worts Canadian Whisky
¼ oz Fernet-Branca
1 tsp (5 mL) Demerara Syrup (recipe follows)
2 dashes Angostura bitters
1 large ice cube
Orange twist
1 Pour rye, Fernet, Demerara Syrup and bitters into a mixing glass or cocktail shaker. Add enough ice to come above liquid. Stir until ice cold, about 30 seconds. Strain into a chilled rocks glass over 1 large ice cube. Squeeze orange twist over surface and drop into drink.
Makes 1 drink
DEMERARA SYRUP
Demerara is a light brown raw cane sugar that’s originally from Guyana. Made into a rich syrup, where the ratio of sugar to water is two-to-one, it adds both a deep maple-like flavour and a silky texture to boozy stirred drinks like a Sazerac or an Old Fashioned.
⅓ cup (80 mL) water
⅔ cup (150 mL) demerara sugar
1 In a small saucepan, bring water and sugar to boil over medium heat, stirring to dissolve sugar. Remove from heat and cool completely. Transfer to glass jar with lid. Refrigerate up to 1 month.
Makes ⅔ cup (150 mL)
