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
Black Velvet (beer cocktail) Black Velvet (beer cocktail) The Black Velvet is a beer cocktail made from a stout (often Guinness) and white, sparkling wine, traditionally Champagne. The drink was first created by the bartender of Brooks's Club in London in 1861, to mourn the death of Prince Albert, Queen Victoria's Prince Consort. It is supposed to symbolise the black or purple cloth armbands worn by mourners. A Black Velvet is made by mixing equal parts of stout and Champagne or cider. A Black Velvet can also be made by filling a champagne flute halfway with sparkling wine and floating the chilled stout beer