Ginger Herb Toronto Cocktail
My Thanksgiving plans, which was the bright spot in this messy year, were unceremoniously cancelled. So I did what any recipe developer worth her salt would do: started immediately drafting cocktail recipes. I figure one thing we could all use - whether our plans were cancelled or you have to endure supping with relatives you oppose politically - is a stiff drink.
After poking around on Instagram to find out what spirit everyone wanted me to play with, whiskey took first place. I wanted to create something warming, seasonal, but also something I would genuinely enjoy drinking - in other words: not too sweet, not too watered down, it needs to be the Goldilocks of seasonal whiskey beverages, justtttttt right.
I have a weakness for fernet - it’s one of my favorite liqueurs. It’s very bold in flavor, very bitter and herby and delicious. For some people, maybe “bitter and herby” doesn’t sound very appealing, BUT before you write off fernet, try it in this cocktail! I think this drink is a crowd pleaser for those who love fernet and those who have their doubts. It adds that beautiful third dimension of flavor I wanted for this drink, but there’s not so much that it overwhelms the other lovely spirits.
A lot of fall and winter cocktails rely heavily on pie spices, like cinnamon - which, don’t get me wrong, I love - however, I really wanted to find a different angle for a seasonal cocktail that checks all the right boxes. After digging around on ye ole interwebs, I discovered a drink called the Toronto cocktail. A really wonderful drink centered around rye whiskey and fernet. I knew it was love at first sip, so I got to work playing with a version of my own. After some trial and error, I finally settled on this Ginger Herb Toronto.
This cocktail has an alluring and almost spicy warmth sparked by the rye whiskey and ginger liqueur, then it smoothly opens into a woodsy herb-forward fernet and herb simple syrup crescendo, and it finishes on a bright citrus note. I truly think it’s the perfect Thanksgiving cocktail because it tastes like the last chapter of autumn wrapped in the promise of Christmas magic.
I hope you enjoy sipping on this enchanting potion as much as I do.
Ginger Herb Toronto Cocktail
Ingredients
- 1 cup water
- 1 cup sugar
- 1/2 cup woody herbs (I used thyme and rosemary)
- 1 ½ ounces Rye Whiskey
- 1 ounce Ginger liqueur
- ½ ounce Fernet Branca
- ¾ ounce lemon juice
- 1 teaspoon herb simple syrup
- Dash of aromatic bitters
- Optional garnish: candied ginger, sprigs of thyme or rosemary, lemon peel
Instructions
- First, make simple syrup. Whisk together water and sugar in a small pot over high heat.
- Bring to a boil, then add herbs and reduce heat to low.
- Simmer for 15 to 20 minutes, then remove from heat and cool for about an hour or until room temperature. Strain syrup into a jar.
- To make the cocktail, combine all ingredients in a cocktail shaker with ice.
- Shake for several seconds - until your fingers feel like they can’t take it anymore - then strain into a coupe glass.
- Garnish with candied ginger, thyme, or lemon peel.
Notes:
To store Herb Simple Syrup: seal and place in refrigerator - it will keep in for up to 2 weeks.
