The recipe
- 1¼ ozRye whisky or cognac35 ml
- 1¼ ozFernet-Branca35 ml
- 2 dashesPlain sugar or gum syrup
- 1 dashAngostura bitters
How to make it
- 1Stir everything with ice.
- 2Strain into a chilled coupe.
- 3Squeeze a strip of lemon peel over the top.
Garnish: Lemon peel.
Variations: The Toronto most bars make now follows Embury (1948), with much more whisky: Punch uses 2 oz rye, ¼ oz Fernet, ¼ oz demerara syrup and 2 dashes of Angostura.
Vermeire gives a quarter-gill each of Fernet and of cognac or rye; a British gill is 142 ml, so each is about 35 ml.
The ratio
1 : 1
In parts, a Toronto is 1 whiskey and 1 Fernet. Plus a touch of syrup. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
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