Name: King Cole Cocktail
Prep time: 3 min
Total time: 3 min
Yield: 1
Cuisine: Cocktail
Ingredients: 50 ml Whisk(e)y - Rye whiskey (100 proof / 50% alc./vol.); 7.5 ml Fernet liqueur; 10 ml Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix); 10 ml Chilled water (omit if using wet ice)

Serve in a

Coupe glass

Garnish:

Orange & pineapple slices

How to make:

STIR all ingredients with ice and strain into chilled glass.

1 2/3 fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
1/4 fl oz	Fernet Branca liqueur
1/3 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1/3 fl oz	Chilled water (omit if using wet ice)
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Read about cocktail measures and measuring.

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View readers' comments

Gentle

Boozy

Sweet

Dry/sour

More cocktails with similar booziness and sweet/dry/sourness

Review:

Fernet-loving folk will appreciate this herbal digestivo.

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

KING COLE COCKTAIL.
1 Glass Rye or Canadian Club Whisky.
2 Dashes Syrup.
1 Dash Fernet Branca.
1 Lump of Ice.
Stir well and decorate with slices of orange and pineapple.
Harry Craddock, 1930

More cocktails by Harry Craddock

Alcohol content:

1.6 standard drinks
28.37% alc./vol. (56.74° proof)
22 grams of pure alcohol

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Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.