The Toronto was on their list and seeing it reminded me how much I enjoy cocktails that contain a good dose of Fernet Branca (the Hanky Panky is also a good choice). The one I was served at the Highland was really great. Ice-cold and clear, it made for great sipping.
The Toronto Cocktail
Combine in an iced shaker:
- 2 ounces rye
- 1/4 ounce Fernet Branca
- 1/4 ounce simple syrup (I used Scrappy's Gomme Syrup which gave a really luscious mouthfeel to the drink - buy yours here at The Boston Shaker)
- 2 dashes Angostura bitters
Stir until well chilled. Strain into a cocktail and garnish with a disk of orange zest (think a really wide and round twist).