Our Bartender, Michael, loves the Toronto Cocktail.
We all know you can’t get through a Thursday night in Belltown without hearing someone (or some group) order a round of Fernet shots. The herbal degestif is not for the faint of heart. But, combined with Canadian Whiskey or our House Rye and a few good times (to be had at The Upstairs), it’s quite delicious.
Toronto (from Imbibe Magazine)
First created to highlight the more mellow tones of Canadian whiskey, this Fernet Branca-flecked classic (1948) becomes decidedly more assertive when mixed with American rye.
2 oz. rye or Canadian whiskey
1/4 oz. Fernet Branca
1/4 oz. simple syrup (1:1)
Tools: mixing glass, barspoon, strainer
Glass: coupe or cocktail
Garnish: strip of orange peel
Combine ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into a chilled glass. Twist orange peel over the drink and use as garnish.
Pop into The Upstairs Wednesday, Thrusday, and Saturday. Michael will be here shaking this classic until we close.