A “Master’s Degree in Fernet,” I like the idea. I’m glad you found the Toronto, it’s one of my favorites. I’m trying to imagine that bourbon-St. Germain-Fernet combination… The floral notes of the St. Germain would be interesting, but yes, that’s certainly a different, rather sweeter, drink. Thanks!

I’ve never tried the King Cole. I should, I suppose, since I enjoy Old-Fashioneds so much. I think it’s the fruity garnish that stops me—I just don’t have the patience to put lay in a lot of fruit and then do all the decoration. I could leave it off, but, well, that’s a Toronto. Making it with bourbon, though, that’s an interesting idea; perhaps I’ll give it a try when good fruit season rolls around.

Thanks for the idea, and thanks for bookmarking Cold Glass!

This recipe is a slight variation on the King Cole, which appears in the Savoy Cocktail Book with rye, but originates with bourbon in 1917’s Recipes for Mixed Drinks. I’ve made it with Elijah Craig 12 Year and it was delicious.

Hi, Garrett, I agree, rye whiskey seems the right choice for Toronto. Adding ginger, that’s an interesting amendment. I assume that would be in place of the syrup, so it doesn’t get too sweet?

You can get to my Twitter feed from the tweetsy icon at the top of the sidebar. You’re right, that account uses my name instead of “Cold Glass.”

Thanks for the “gingery” ideas.

A shot of F-B in a glass of strong ginger ale is awesome.

Can’t find “Cold Glass” on Twitter.

Yes, I think that menthol characteristic of Fernet-Branca is the part that is the hardest to work with, and the part that is mostly in the “acquired tastes” category. You really have to be in the mood for it to drink F-B straight, as a digestif, but it mixes so very nicely in cocktails like the Toronto. I’m glad you enjoyed yours.