 Welcome back to drinks made easy because cocktails don't have to be difficult today We're taking a look at the Toronto cocktail Which is a great example of how recipes can change pretty radically over time or you could argue It's completely different recipe because it did have two different names now originally This was the Farnette cocktail by Robert Vermeer. Unless I'm butchering his name which in 1922 he puts out this recipe Now it's a little bit tricky as to if he actually got it in Toronto in the 20s because after 1921 there was a prohibition going on. He also had a bar in London So there's some thoughts that actually he got this recipe at his bar in London from people who happened to be from Toronto Make sense? We flash forward to 1948 where David Embry now has this cocktail known as the Toronto But has changed the ingredients from what was previously equal parts Farnette and Cognac to now Scaling way back the Farnette adding a little bit of simple syrup to round that out and using a Canadian whiskey I know a bit of a mouthful in a lot of history, but I guarantee it's a great cocktail If you haven't already go ahead and click on the subscribe button and the bell icon So if you're notified every time we release a new video without any further ado, let's make a cocktail To build the Toronto and a mixing glass already filled with ice. You're gonna add two dashes of Angostura bitters and if you have a nearly empty bottle like me You might need to use a couple extra dashes to get to where two dashes would be Two ounces of rye whiskey now traditionally This would be Canadian whiskey which if you have and you want kind of more of a light cocktail Go with Canadian rye, or you can always use rye whiskey, which has become kind of more popular with this cocktail Next we're gonna add a quarter of an ounce of Farnette and a quarter of an ounce of Simple syrup. This is gonna help even out the Bitterness that you're gonna get from the Farnette Bronco Give it a stir And like with any stirred cocktail we're gonna want to straw this to make sure that we have the proper dilution Just a touch more Generally what you're gonna be looking for when you're stirring for proper dilution a little bit of it is Personal preference the taste of pure alcohol has a bit of a bite and edge to it When all the ingredients integrate with a bit of water it tends to round out without it being overly diluted So when you you're looking for kind of that nice Harmony of flavor without it being overly watery if that makes sense. It is a little bit of a finesse issue and If you ever happen to over dilute your cocktail. Well, you just have to drink that one and then make another garnish with an expressed orange and Easy as that you have the Toronto cocktail The Toronto is a great blend of having a delicious rye whiskey with a touch of Bitterness from that Farnette that gets rounded out by the sweetness of the simple syrup It has a long flavor profile that if you like alcohol forward cocktails This is a great one to try out if you never had had it before however I would say make sure that you're going to a bartender who actually knows the recipe because a little bit of Farnette goes a Really long way and if they over pour that Farnette this cocktail will get ruined Very quickly, but try it out and let us know what you think and if you have any questions or comments Leave them below and we'll be sure to get back to you. Cheers from drinks made easy