How to Make a Toronto Cocktail | Fernet & Fire!

In this video I show you how I make my Toronto cocktail! This is a whiskey drink for those wanting big flavors of spicy rye and bold fernet with a showy presentation. I choose to flame the traditional orange zest garnish because I love the sweet smokiness of the orange oil against the cooling bitterness of the fernet. I think you will too!

The Toronto cocktail was originally known as the fernet cocktail because of how the strong menthol flavor of fernet shines in this drink. But it soon took on a new name reflecting its popularity with the Canadians of Toronto. Cheers!

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TIME STAMPS
Intro: 0:00
The Booze: 0:49
The Recipe: 1:52
Sips: 4:01
Sign Off: 7:29

THE RECIPE
2 oz. (60 ml) Union Horse Distilling Co. Reunion Straight Rye Whiskey
1/4 oz. (7.5 ml) Fernet Branca
1/4 oz. (7.5 ml) rich Demerara syrup*
2 dashes Angostura bitters
Flamed orange zest for garnish**

*RICH DEMERARA SYRUP RECIPE
In a small sauce pan, combine 2 parts Demerara sugar and 1 part water. Stir over heat until sugar is completely dissolved. Remove from heat and let cool.

**FLAMED ORANGE ZEST
Cut a small coin-sized piece of orange rind and briefly warm the outer edge with a small flame. Hold the flame over the cocktail and gentility express the oils through the flame and onto the drink.

THE TOOLS
My workhorse double jigger: https://amzn.to/3lmmKrK
My favorite mixing glass: https://amzn.to/46KrrTX
Bar spoon: https://amzn.to/3wkkDhg
Julep strainer: https://amzn.to/3mymEyA
Serrated utility knife: https://amzn.to/3qg8nsB
Rubber bar mat (6"x12"): https://amzn.to/3h2IJER
Lighter: https://amzn.to/3fYOfX2
Brass lighter case: https://rb.gy/vmhwdf

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Co-produced with the lovely Azusa "Az" Inaba 🎥 🎨