A former British commando’s loss is a Canadian bar’s toe-tally gross gain.

Nick Griffiths, 46, lost three of his blackened toes to frostbite as he took part in a bone-chilling Yukon Arctic Ultra marathon in February, the Mirror of the UK reported.

While being treated in a Canadian hospital for the disfiguring condition, a nurse told the dad-of-two about the Downtown Hotel in Dawson, which is known for its stomach-churning “Sourtoe” cocktails.

The stiff drink includes any strong liquor garnished with a human toe.

For customers who don’t get cold feet, the only rule is that “you can drink it fast, you can drink it slow, but your lips must touch the toe.”

The stout outdoorsman liked the idea so much he asked the surgeons who lopped off his toes to preserve them so he could send them to the bar.

“After the amputation surgery, they actually gave me my toes back in three small jars,” said Griffiths, of Bolton, Greater Manchester. “I wrote to the Downtown Hotel to tell them about my toes and what had happened, and they said they’d love to have them.”

So far, more than 100,000 people have joined the official Sourtoe Cocktail Club.

“If you donate your toe, you are forever immortalized on their Wall of Fame. They’ve had 10 toes over the years and they have a bit on the wall about how the toe came to be there and who donated it,” he said.

The tradition started with brothers Louie and Otto Linken, who used to transport alcohol from the Yukon to Alaska in the 1920s, the UK’s Independent reported.

During a blizzard one day, Louie stepped through a patch of ice, leaving his left foot wet and cold. By the time he got back to their cabin, his toe was completely frozen, so they removed it and put it in a jar of alcohol.

The digit was left there until 1973, when Capt. Dick Stevenson found it and came up with the idea of the Sourtoe Cocktail Club.

Unlike the original specimen, today’s toes are preserved and kept in salt, which draws all the water out of the flesh and kills the pathogens.

Downtown’s Toe Master Terry Lee, 70, prepares the toes for serving.

“When the toes arrive we put them in medical fluid. Then we drain that and chop off any fat or veins that might be hanging out,” he told the Mirror.

“We then sit them in rock salt for six weeks and they become preserved. We remove the toes from the salt each time we use them and try to rotate them each week.

“I hope he’ll be able to visit and enjoy his own toe in our Sourtoe Cocktail one day,” Lee said about Griffiths.

The bar made headlines last year when someone waled out with one the pickled toes.