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The Toronto cocktail is a robust, aromatic drink blending Canadian rye whiskey, Fernet-Branca, simple syrup, and bitters. This cocktail is known for its depth and complexity that offers an option for whisky lovers seeking something with a herbal twist.

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Bartender pouring fresh alcoholic drink into the glasses with ice cubes on the bar counter


Prep Time: 5 minutes
Total Time: 5 minutes
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Course: Whiskey
Cuisine: Canadian
Keyword: Canadian whisky, Toronto
Servings: 1
Author: Paul Kushner
Canadian rye whiskey, Fernet-Branca, simple syrup, and bitters.


  • 2 ounces Canadian rye whiskey
  • ¼ ounce Simple syrup
  • ¼ ounce Fernet-Branca
  • 2 Angostura bitters dashes
  • Garnish: maraschino cherry or orange twist


  • Fill a mixing glass with ice.
  • Add 2 ounces of Canadian rye whiskey, 1/4 ounce of Fernet-Branca, 1/4 ounce of simple syrup, and 2 dashes of Angostura bitters to the mixing glass.
  • Stir the ingredients until they are well-chilled.
  • Strain the mixture into a chilled cocktail glass.
  • Squeeze a piece of orange peel over the drink and use it as garnish.


If you want to adjust the recipe to your taste, you can experiment with different types of bitters, such as grapefruit or orange bitters. You can also use maple syrup instead of simple syrup to add a different flavor profile to the drink.
When making a Toronto cocktail, it is important to use the right type of whiskey. Canadian rye whiskey is the traditional choice, but you can also use a rye whiskey from another region. The whiskey should be at least 80 proof to stand up to the other flavors in the drink.
Fernet-Branca is a type of Italian bitter that is essential to the flavor of the Toronto cocktail. It has a strong, bitter taste that balances out the sweetness of the simple syrup. If you are not a fan of bitter drinks, you may want to try a different cocktail.
To stir the ingredients, you can use a spoon or a cocktail stirrer. Make sure to stir the mixture for at least 20 seconds to ensure that the flavors are well-combined.
When straining the mixture, you can use a coupe glass or a rocks glass, depending on your preference. A coupe glass will give the drink a more elegant look, while a rocks glass will make it easier to hold.
Tried this recipe?Leave a comment and let us know how it was!
See also  Top 12 Whiskeys for Cough and Cold
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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