The original Toronto cocktail, a heady mixture of rye, Fernet Branca and sugar intended to showcase Canadian whisky, wasn’t actually created in Hogtown. This smooth and spicy variation, however, was. Hoist a few to ring in Toronto Bourbon Week, kicking off Friday (September 27).
2 oz Buffalo Trace Bourbon
½ oz Branca Menta (you can sub Fernet Branca, but consider dialing it down to ¼ oz)
¼ oz Maraschino liqueur
3 dashes Boker’s Bitters
5 drops cinnamon bark tincture*
Stir well over ice and strain into a chilled coupe. Garnish with a lemon twist.
*This is way easier to make than you think. Pack a mason jar with cinnamon bark, cover with neutral grain spirit (vodka works) and let sit for minimum 48 hours, agitating occasionally. Once liquid is supremely cinnamony, strain bark and start mixing.
drinks@nowtoronto.com | @s_parns
