The Toronto is one of those drinks that quietly signals a bartender’s confidence. Built on Canadian whisky and fernet, it’s a study in contrasts: the whisky provides grainy warmth while the amaro brings a sharp, mint-driven bitterness that can easily dominate if handled without precision.
When balanced correctly, the result is unexpectedly elegant—aromatic, dry, and with enough complexity to keep even jaded drinkers paying attention.
Nightjar’s “Toronto” reflects Marion Beke’s broader philosophy: take a familiar reference point, then subvert it with unexpected ingredients, presentation, and sensory cues. That approach was central to the bar’s rise in the 2010s, when Beke was pushing London’s cocktail landscape toward more elaborate, story-driven serves. It’s super easy to make and every easier to sip!
Here is the recipe:
Toronto
Ingredients
- 50 ml Woodford Reserve
- 12.5 ml Fernet Branca
- 7.5 ml Maple syrup, infused with roasted coffee beans & pecan nut
- candy floss
Instructions
- Combine all ingredients in a mixing glass filled with ice
- Stir until chilled
- Strain into the glass
- Garnish with candy floss