Rye whiskey.
Now there’s an ingredient we can really get behind, especially as temperatures drop, nights get longer and each passing hour without rye whiskey is a lost opportunity to be drinking rye whiskey.
So here’s a cocktail that uses the stuff. It’s rich, it’s luxurious, and with just a scant quarter ounce of fernet, that bitter Italian liqueur, it’s ideal for the amaro curious who don’t want to swim in the deep end.
Toronto Cocktail
2 oz rye whiskey
1/4 oz Fernet-Branca
1/4 oz simple syrup
2 dashes Angostura bitters
Stir all ingredients in a mixing glass with ice. Strain into a chilled cocktail glass and garnish with an orange peel.
Now there’s an ingredient we can really get behind, especially as temperatures drop, nights get longer and each passing hour without rye whiskey is a lost opportunity to be drinking rye whiskey.
So here’s a cocktail that uses the stuff. It’s rich, it’s luxurious, and with just a scant quarter ounce of fernet, that bitter Italian liqueur, it’s ideal for the amaro curious who don’t want to swim in the deep end.
Toronto Cocktail
2 oz rye whiskey
1/4 oz Fernet-Branca
1/4 oz simple syrup
2 dashes Angostura bitters
Stir all ingredients in a mixing glass with ice. Strain into a chilled cocktail glass and garnish with an orange peel.
