Welcome to a new series, Drink This. If you follow the Tweets and/or ‘Grams, you know that we often share delicious beverages that we come across, or make ourselves. It’s time to extend the beverage love to the blog. Here, we’ll be sharing favorites from beers to bourbons, and classics to new creations. Cheers!
The Drink: I had my first Toronto on Saturday at Leon’s Full Service in Decatur, GA. Every night since, I’ve made one at home. A few months ago, I impulsively bought a bottle of Fernet-Branca and hadn’t opened it…until now. Ignore the Canadian whiskey that this was originally intended for and use 2 oz American Rye (I’ve been using Sazerac). Add 1/4 oz simple syrup (take it up a notch with Demerara), 1/4 oz Fernet, and 2 dashes Angostura bitters. Stir for about 20 seconds in a mixing glass filled with ice, strain into your cocktail glass and garnish with an orange peel.
The Glass: $2.19 mallard glass found antiquing in Jasper, Georgia.
The Attire:
- Ralph Lauren OCBD and cable knit sweater.
- Jack Wills khakis (from the Charlottesville shop).
- OPI San Tan-Tonio nail polish.
EJI says
Stopped by Octane after dinner at the Optimist + decided to try a Toronto b/c of your recommendation. I liked it. I think I would have enjoyed it more if it was first drink of the evening vs. being drink 1 + N.
Knowlton says
If you like the Toronto – try the Maple Rye Flip which also pairs Rye with Fernet-Branca.
3oz Rye
1oz Real Maple Syrup
1oz Raw Egg
3/4oz Fernet-Branca
Add all ingredients
Dry shake
Add ice to shaker
Shake again
Strain into Champagne Coupe
Grate Nutmeg on top
JR says
my buddy actually had the “Toronto” be his signature cocktail at his wedding during this past December….it was really good.