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 the ingredients of an Old Fashioned, which originated as a term used by late 19th century bar patrons to distinguish cocktails made the "old-fashioned" way from newer, more complex cocktails. In the 1869 recipe book "Cooling Cups and Dainty Drinks", by William Terrington, cocktails are described as: The term highball appears during the 1890s to distinguish a drink composed only of a distilled spirit and a mixer. The first "cocktail party" ever thrown was allegedly by Mrs. Julius S. Walsh Jr. of St. Louis, Missouri, in May 1917. Walsh invited 50 guests to her home at noon on a Sunday.