Ingredients

1½ ozgin
45 ml
1½ ozsweet vermouth
45 ml
2 dashesfernet-branca
2 dashes

Instructions

Combine gin, sweet vermouth, and Fernet-Branca in a mixing glass with ice. Stir for 25–30 rotations until well-chilled and properly diluted. Strain into a chilled coupe glass. Express an orange peel over the surface and drop it in. The Hanky Panky is a stirred, spirit-forward cocktail with a bitter, herbal complexity from the Fernet.

Sips & Tips

Technique

The Fernet-Branca is measured in dashes, not ounces — it's intensely bitter and minty, so a little goes a long way. Two dashes (about ¼ teaspoon) is the sweet spot. Stir this drink well; the dilution softens the Fernet's intensity and integrates the flavors.

Balance

Use a London Dry gin and a quality sweet vermouth like Carpano Antica or Cocchi Vermouth di Torino. The equal parts ratio means the vermouth is doing heavy lifting — cheap vermouth will ruin this drink. The Fernet adds a menthol-bitter edge that makes the cocktail unique.

History

The Hanky Panky was created by Ada Coleman, head bartender at the Savoy Hotel's American Bar in London, around 1903. She made it for actor Sir Charles Hawtrey, who tasted it and exclaimed 'By Jove! That is the real hanky-panky!' Coleman was one of the first famous female bartenders and ran the American Bar for over 20 years.

The Hanky Panky is a masterclass in how a tiny amount of one ingredient can transform a drink. Those two dashes of Fernet turn a simple gin-vermouth cocktail into something unforgettable. Cheers.

Variations

Modern Hanky Panky

Some modern bartenders use ¼ oz Fernet-Branca instead of dashes for a more assertive bitter note. This works well if you're a Fernet lover, but it shifts the balance significantly toward the bitter end.

Hanky Panky with Branca Menta

Substitute Branca Menta for Fernet-Branca. The mint liqueur version is sweeter and more approachable, with a pronounced mint character that pairs beautifully with the gin botanicals.