A spin on the namesake classic 'Toronto' cocktail, which uses peach-infused Rye, Fernet-Branca, Brown Sugar Syrup and bitters.
Difficulty: Intermediate
In a Mixing container, place 3 thin peach slices with bitters and gently press to extract its juices
Add Rye, Fernet, and Syrup, and top with ice. Stir until well chilled (approximately 30-45 seconds).
Strain into a chilled Nick & Nora Glass (or Coupe) and garnish with 1 Orange Peel and remaining peach slices.
The Brown Sugar Syrup mentioned, is simply Simple Syrup, but instead of granulated sugar, I used Brown Sugar instead. When it comes to Peaches, I find the brown sugar works best at highlighting its flavour. This also ties in the cinnamon that is used in the Dillon's Rye infusion.
For the Peach and Cinnamon infused Dillon's Rye Recipe, follow here!