Quebec City
Recipe:
- 70ml Cognac
- 10ml fernet
- 10ml maple syrup
- 1 dash aromatic bitters
Stir everything on ice until sufficiently chilled (at least 30 rotations) strain into your prechilled cocktail glass, garnish with some cherries.
aka the "Toronto Cocktail" with brandy/cognac, which was originally not particularly defined in the original - when it was still called Fernet Cocktail - but has become engraved in history with Rye Whiskey, hence the new name for this specific variation.
Sex in a glass! You can of course play nicely with the ingredients, I like to split the cognac for example with a Brut de Fût, so a cask-strength representative. Also, instead of Branca, I like to use the Distilleria Quaglia Fernet, which is a little less mint bomb, instead a little more bitter and elegant, it fits great here. You can also swap the bitters for Barrel Aged Whiskey Bitters for example, with a more intense cinnamon flavor.
A dream, there should definitely be a lot more cognac drinks in bars.
In the nose very elegant, grapes, dried fruit, licorice and a touch of resin, and mint. Tasting you get bright raisins, dried fruit, grapes, then tobacco, fine mint and eucalyptus, dry leather and nice round oak, cinnamon comes discreetly in the last third.
Source: Diffordsguide
