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 shaker sort before applying the sorting algorithm. For example, if every element is at a position that differs by at most k (k ≥ 1) from the position it is going to end up in, the complexity of cocktail shaker sort becomes formula_3 The cocktail shaker sort is also briefly discussed in the book "The Art of Computer Programming", along with similar refinements of bubble sort. In conclusion, Knuth states about bubble sort and its improvements: Cocktail shaker sort Cocktail shaker sort, also known as bidirectional bubble sort, cocktail sort, shaker sort (which can also refer to a variant of selection sort),