Canadians have a secret that they are not sharing with the rest of us: their whisky is delicious, and it is only getting better!
While the rest of the world has been focused on super peaty scotch, Pappy, and esoteric Japanese whiskies, the Canadians have been quietly innovating and enjoying the rewards. In the last few years, new products have been released that blend Rye whisky with Sherry, Port, and even Maple syrup – hybrid blended whiskies that are fantastic for sipping and are even better mixed into cocktails.
A late night, and perhaps too many libations lead to this iteration of the iconic cocktail, the Toronto, made with Alberta Rye Dark Batch (known as Alberta Rye Dark Horse in Canada), Fernet Branca, Luxardo Sangue Morlacco, maple syrup (because, Canada), and garnished with a Luxardo Maraschino Cherry. The Alberta Rye is robust and sweet thanks to the sherry that is mixed with the rye whisky, and pairs beautifully with the Cherry liqueur and the crisp minty flavor of the Fernet. This version of the original Toronto cocktail is fruitier and sweeter than the original, but it is so delicious you too might claim you’re Canadian.
Created by Emily Arden Wells of Gastronomista
2 oz Alberta Rye Dark Batch
¼ oz Fernet Branca
¼ oz Maple Syrup
1 barspoon Luxardo Sangue Morlacco
Garnish: Luxardo Maraschino Cherry
Stir with ice and strain into a chilled cocktail coupe. Garnish with three Maraschino Cherries.