Toronto
Toronto: The Rye and Fernet Cocktail Named After Canada's Largest City
It was first recorded as the Fernet Cocktail in Robert Vermeire's 1922 edition of Cocktails: How to Mix Them, in which he stated that the "cocktail is much appreciated by the Canadians of Toronto" Wikipedia. By 1930, it was listed as the Toronto Cocktail in Cocktail Bill Boothby's World Drinks And How To Mix Them by William "Cocktail" Boothby Wikipedia.
The cocktail surfaced again midcentury in The Fine Art of Mixing Drinks by David Embury, this time sporting its Canadian moniker. But it wasn't until Jamie Boudreau, owner of Seattle bar Canon and a Canadian native, rediscovered the drink in the early aughts that it gained any substantial recognition Imbibe Magazine. He published his take on the drink in 2006. His recipe, made with rye, Fernet-Branca, simple syrup and Angostura bitters didn't veer far from existing specs PUNCH. The cocktail is essentially a Fernet-spiked Old Fashioned.
RECIPE:
2 oz rye whiskey
¼ oz Fernet-Branca
¼ oz simple syrup
2 dashes Angostura bitters
Orange peel
Method:
Add all ingredients to mixing glass with ice
Stir until well-chilled
Strain into rocks glass over large ice cube
Express orange peel over drink
Garnish with peel