Recipe | Kieran Fanning · Curator | Hakan Burcuoğlu · Venue | Pepino’s Spaghetti House · Gear | Leica
Mr. Fanning’s sure to fracture froideur [via lascivious libation] with his take on The Toronto Cocktail. The lovechild of sweet & spicy rye and [nostrum-typecast] fernet—and effectively, a Fernet Manhattan—it’s the liquid conduit for beguiling botanicals that dazzle fast, and drink slow. Kieran prefers making his with Rittenhouse Rye, and a bit more than the recipe calls for in Fernet-Branca. But Kieran’s an easy-going guy, and we live in a cocktail democracy, so feel free to unleash these ardent aromas at your own peril. Make it nice, and chill your fucking cocktail glass. Please enjoy responsibly.
Ingredients [serves 1]
2 ounces rye whiskey
1/4 ounce Fernet Branca
1/4 ounce simple syrup
2 dashes Angostura bitters
Method of Preparation
01. Combine rye, Fernet, simple syrup, and bitters in a mixing glass and fill with cracked ice.
02. Stir for 20 seconds and strain into chilled cocktail glass.
03. Squeeze a piece of orange peel over the drink and use as garnish.
04. Snap a picture and hashtag #thecuratorialistmademedoit