Hanky Panky Cocktail Recipe

Before you start

The Hanky Panky is a simple, stirred drink: equal parts gin and sweet vermouth, sharpened with a small amount of Fernet-Branca, the minty, intensely bitter Italian amaro. It is usually credited to Ada Coleman, the head bartender at the Savoy's American Bar in London in the early 20th century. It sits somewhere between a sweet martini and a Negroni, but the Fernet gives it a cool, herbal, menthol finish all its own.

The main decision is how much Fernet to add. Older specs call for two dashes; many modern bars use a full barspoon or slightly more. Start with the smaller amount if you are new to Fernet. Use a good, fresh sweet vermouth with spice and body, since it makes up half the drink. Stir well and serve up, finished with an orange peel.

Ingredients

• 45 ml (1½ oz) London dry gin
• 45 ml (1½ oz) sweet vermouth — refrigerated once opened
• 5 to 7 ml (1 to 1½ tsp) Fernet-Branca
• 1 cup (about 150 g) ice cubes — for stirring
• 1 strip orange peel

Method

1. Chill a coupe glass in the freezer or with ice water.
2. Measure the gin, sweet vermouth and Fernet-Branca into the mixing glass. Start with 5 ml of Fernet the first time you make it.
3. Fill the mixing glass about three-quarters full with ice and stir for 20 to 25 seconds, until very cold.
4. Strain into the chilled coupe in one smooth pour, holding back the ice.
5. Twist the orange peel over the surface to release its oils, then drop it in or rest it on the rim.

Tips for success

• Fernet-Branca is powerful. A single extra milliliter changes the drink, so use a measuring spoon or barspoon you trust.
• Choose a robust sweet vermouth; light, thin vermouths let the Fernet take over.
• The orange peel is important. Its sweet citrus oils soften the Fernet's bitterness on the nose.

Substitutions

Fernet-Branca

Other fernets vary in bitterness and mint. A different amaro, such as a bittersweet Italian one, makes a softer drink that is no longer a true Hanky Panky.

London dry gin

A slightly sweeter Old Tom gin makes a rounder, softer drink. A very floral gin can clash with the Fernet.

Sweet vermouth

Using half sweet and half dry vermouth makes it drier and lighter, closer to a perfect martini with a bitter edge.

Variations

On the rocks

Strain over one large ice cube in a rocks glass and stir for only 15 seconds.

Troubleshooting

It is far too bitter

Too much Fernet. Cut to 2 dashes or 3 ml, and taste before adding more.

It tastes flat and sweet

Your vermouth may be oxidized, or you used too little Fernet. Use fresh vermouth and add Fernet in small steps.

It tastes harsh

It needs more dilution. Stir for the full 25 seconds with plenty of cold ice.

Storage

Serve immediately. Store opened sweet vermouth in the refrigerator and use within about a month. Gin and Fernet-Branca keep at room temperature.

Safety notes

Approximately 1.5 U.S. standard drinks per glass (roughly 14 g of alcohol in each standard drink). Serve only to adults of legal drinking age. Do not drive after drinking.