The Hanky Panky is a classic cocktail created in the early 1900s by Ada "Coley" Coleman at the Savoy Hotel in London. It’s a rich, herbaceous drink that combines gin, sweet vermouth, and a splash of Fernet-Branca for a bold, slightly bitter finish. It’s sophisticated, aromatic, and perfect for sipping.
🍸 Style: Spirit-forward / Classic
🌿 Flavor Profile: Herbal, bitter, slightly sweet
🕰 Time to Make: 5 minutes
🥃 Glassware: Coupe or Martini glass
🧊 Method: Stirred
Mixing glass
Jigger or measuring tool
Bar spoon
Fine mesh strainer
Citrus peeler or paring knife
Coupe or Martini glass
Place the coupe glass in the freezer or fill it with ice water to chill while preparing the cocktail.
In a mixing glass filled with ice, combine:
1½ oz gin
1½ oz sweet vermouth
2 dashes Fernet-Branca
Stir for 20–30 seconds until well-chilled and slightly diluted.
Discard the ice water from the glass.
Fine strain the cocktail into the chilled glass to ensure a smooth finish.
Express the oils from an orange twist over the drink’s surface to add a burst of citrus aroma.
Drop the twist into the glass or rest it on the rim.
Gin Selection: A classic London Dry gin is traditional, but Old Tom gin adds a slightly sweeter, more rounded profile.
Fernet-Branca Adjustment: A little Fernet goes a long way; use a bar spoon for a milder finish or a full ¼ oz for a more pronounced bitter, minty note.
Sweetness Control: For a richer, more dessert-like version, use a more robust vermouth like Carpano Antica.
More Bitters: Add a dash of orange bitters for a more complex, aromatic layer.
Richer Flavor: Replace gin with aged rum or bourbon for a darker, more robust cocktail.
Appetizers: Smoked salmon crostini, aged cheese platter, or charcuterie board
Snacks: Dark chocolate truffles, spiced almonds, or candied orange peel
Dessert: Espresso panna cotta, chocolate tart, or tiramisu
0 servings