Toronto (cocktail) Embury, and in 1949 a recipe for the Toronto Cocktail was included in "Esquire's Handbook for Hosts". The Toronto Cocktail is a variation of the Old Fashioned, with the addition of Fernet-Branca. Variations of the cocktail substitute various rye whiskeys as the primary ingredient, such as Canadian whisky or Old Overholt. The Fernet Cocktail recipe by Vermeire specified of cognac or rye whisky, and gill of Fernet-Branca. The rye whisky complements the bitter Fernet-Branca and prevents it from dominating the cocktail. Sugar or simple syrup are used to reduce the cocktail's bitterness. It may be served in a cocktail glass
Cocktail umbrella garnishes started being used in the 19th century, with non-edible garnishes being introduced after prohibition. Two examples of these non-edible garnishes are cocktail umbrellas and swizzle sticks. Since their introduction, cocktail umbrellas use as a garnish has become a large part of their purpose. As a garnish, they complete the drink's presentation and identify it as tropical. However, cocktail umbrellas differ from other drink garnishes. Unlike foods commonly used as garnishes, such as cherries, olives, or citrus, cocktail umbrellas do not add to the flavor of the drink and have a purely aesthetic purpose. Alternative uses for cocktail umbrellas also