Created in New York City at the end of the 1940s, the main ingredient of the Toronto, along with Fernet-Branca, is the finest rye whisky, and the distinctive taste of Angostura, that combines with the Fernet to offer a bitter aftertaste.
This is an excellent variation of the Manhattan and should be served with lemon or orange peel.
3/4 rye whisky
1 dash of angostura
1/2 spoonful of sugar
Combine the whisky, Fernet and sugar in a glass and fill with crushed ice.
Stir for 20 seconds and squeeze a piece of orange peel above the drink.
Garnish with the same orange peel.