The Toronto cocktail is a refreshing twist on the classic old fashioned. This one gets a splash of Fernet-Branca, which gives the drink a minty and floral finish. Chicago bartender Laura Kelton shows us how to make one.
2 oz. rye whiskey
0.25 oz. Fernet-Branca
1 tsp. demerara syrup
2 dashes angostura bitters
Add ingredients into mixing glass. Add ice and stir for 45 seconds to chill and dilute. Strain into coupe glass and garnish with an orange peel.