Sidecar (cocktail) base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much-less-sweet sidecar. However, Simon Difford, in his book "Encyclopedia of Cocktails", notes Harry Craddock's ratio of 2:1:1 in "The Savoy Cocktail Book", and then suggests a middle ground between Craddock's recipe and the "French School" equal parts recipe of 3:2:2, calling Embury's daiquiri formula "overly dry" for a sidecar. The earliest mention of sugaring the rim on a sidecar glass is 1934, in three books: Burke's "Complete Cocktail & Drinking Recipes", Gordon's "Cocktail & Food
Toronto (cocktail) Toronto (cocktail) The Toronto is a dry, rich, and mildly bitter cocktail consisting of Canadian whisky, Fernet-Branca, angostura bitters, and either sugar or simple syrup. An article in Gizmodo by Brent Rose describes it as the "most popular legit cocktail that uses fernet". It is named after the Canadian city of Toronto. It was first recorded as the "Fernet Cocktail" in Robert Vermeire's 1922 edition of "Cocktails: How to Mix Them", in which he stated that the "cocktail is much appreciated by the Canadians of Toronto". Because the importation of alcoholic beverages to Ontario was banned as a result of