“Robert Vermeire, in his 1922 book Cocktails: How to Mix Them, called this the ‘Fernet cocktail enjoyed by the Canadians in Toronto.’” –James Grant, Wilfred’s
| 2 oz | rye |
| ¼ oz | Fernet-Branca |
| ¼ oz | simple syrup |
| 2 dashes | Angostura bitters |
Combine all ingredients in a mixing glass filled with ice. Stir for around 20 seconds and strain into a chilled cocktail glass. Express an orange peel over the drink and then drop in for garnish.