Toronto Cocktail

Adapted from Imbibe

I made a batch of Torontos and put them in a little aging bottle, which is kind of fun to experiment with. Any bitters that you like would work, such as orange, cardamom, Angostura, or another favorite. To make simple syrup, boil together equal parts sugar and water, stirring, until the sugar is completely dissolved. Let cool to room temperature. You can use 1/4 cup (60ml) water to 1/4 cup (50g) sugar or increase it, if you plan to make more. Any extra can be kept in the refrigerator for a few weeks.

4 ounces rye whiskey or Canadian whisky
1/2 ounce Fernet Branca
1/2 ounce simple syrup
2 dashes bitters, (see headnote)
2 thin strips orange or tangerine zest

Fill a small pitcher halfway with ice. Add the whiskey, Fernet Branca, simple syrup, and bitters. Stir continuously for about a minute, until the mixture is well-chilled.
Strain into two cocktail classes and add a strip of orange or tangerine peel to each cocktail.