In the cocktail realm, some bottles come with a reputation that often precedes them. Before even taking a sip, you’ll hear it’s an "acquired taste," as if enjoying this intriguing spirit will grant you membership into an exclusive cocktail club. Dismiss the allure and give the bottle a try for yourself.
One such bottle is Fernet Branca, a favorite among seasoned bartenders. It’s a feature in the Toronto cocktail, an adaptable drink that can be enjoyed all year as a minty, herbaceous alternative to classics like the Manhattan or Old Fashioned.
Fernet Branca is a brand of fernet, which itself is a type of amaro. Initially introduced with medicinal claims, it managed to gain distribution in America during Prohibition, marketed as a cure-all. The variety you find today—by the Milanese distillery Fratelli Branca—is the most prevalent. However, alternative brands now offer their unique takes on this Italian classic.
Taste-wise, you might say the medicinal legend holds some truth—fernet resembles a bittersweet, minty cough syrup but resists a narrow definition. While the minty taste is prominent, it’s similar to an unsweetened amaro with bitter gentian flavors and rich herbal notes.
The Toronto Cocktail’s origins date back to 1922, first appearing as the “Fernet Cocktail” in "Cocktails: How to Mix Them," later becoming the "Toronto" in 1948’s "The Fine Art of Mixing Drinks." Its Canadian connection is vague; a 1922 recipe simply mentions Torontonians’ fondness for the drink, and any other historical ties to the city are obscure. Fernet’s bold profile led to the cocktail’s decline during the sugary cocktail craze of the ’60s and ’70s, but it reemerged during the early 2000s cocktail renaissance.
To give the Toronto cocktail a Canadian twist, use Canadian rye, which is smooth and mild with a less spicy finish. Try Pendleton, a Canadian-style blended whisky. Swap traditional sugar or simple syrup for maple syrup, which mellows the fernet’s bitterness and adds richness and a pleasant mouthfeel.
Serve in a coupe glass with a small strip of orange zest for a touch of aroma, making the Toronto cocktail a richly flavored introduction to the world of fernet.
When it comes to measuring cocktail ingredients, you don’t need a full array of bar tools. Here are some handy conversions using common kitchen measuring tools:
- 1/4 ounce = 1 1/2 teaspoons
- 1/2 ounce = 1 tablespoon
- 2 ounces = 1/4 cup
Ingredients
- 2 ounces Canadian rye
- 1/2 ounce fernet
- 1/2 ounce maple syrup
- 1 dash Angostura bitters
- Orange zest, for garnish
Instructions
- Combine and Shake: In a shaker 2/3 filled with ice, combine Canadian rye, fernet, maple syrup, and bitters. Shake for about 20 seconds to chill and dilute.
- Strain and Garnish: Strain into a coupe glass and garnish with an orange peel. Serve.
Nutrition Facts (per serving):
- Calories: 212
- Fat: 0g
- Carbs: 12g
- Protein: 0g
Nutrition information is an estimate and is calculated using an ingredient database. Optional ingredients and garnishes are not included.
