Hanky Panky

Hanky Panky is a spirit-forward classic with the silky richness of sweet vermouth, the dryness of gin, and a distinctive bitter herbal lift from Fernet-Branca. Finished with fragrant orange oils, it is elegant, brisk, and intriguingly complex.

Nutrition · per serving

164kcal

0gProtein

6gCarbs

0gFat

0gFiber

2 servings

Ingredients

5 items

Cocktail

gin90 ml

sweet vermouth90 ml

Fernet-Branca10 ml

ice cubes200 g

Garnish

orange peel2 strips

Tips

•Use a good-quality Italian sweet vermouth; its herbal sweetness is central to the drink.
•A large, dense ice cube or fresh hard ice gives better chilling with less dilution.
•For a slightly drier version, reduce the sweet vermouth to 75 ml total.
•If you do not have chilled glasses, fill them with ice and water for 1 minute, then empty before straining the drink.

Steps

1
Chill 2 small cocktail glasses or coupes if possible. Fill a mixing glass with the ice cubes.
200 g ice cubes
2
Pour the gin, sweet vermouth, and Fernet-Branca over the ice.
90 ml gin90 ml sweet vermouth10 ml Fernet-Branca200 g ice cubes
3
Stir smoothly for 20-30 seconds until the mixture is thoroughly chilled and slightly diluted. The outside of the mixing glass should feel very cold; avoid over-stirring so the drink stays balanced.
90 ml gin90 ml sweet vermouth10 ml Fernet-Branca200 g ice cubes
4
Strain evenly into the 2 chilled glasses.
5
Express each strip of orange peel over a glass by twisting it skin-side down to release its oils, then drop in or discard, as you prefer. Serve immediately.
2 strips orange peel

Origin & History

The Hanky Panky was created in the early 20th century by Ada Coleman at the American Bar of The Savoy in London. Though not originally from Italy, it is deeply tied to Italian drinking culture through its defining use of sweet vermouth and Fernet-Branca, both classic Italian ingredients.

classic cocktail gin vermouth italian-style beginner stirred

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Steps

Chill 2 small cocktail glasses or coupes if possible. Fill a mixing glass with the ice cubes.

200 g ice cubes

Pour the gin, sweet vermouth, and Fernet-Branca over the ice.

90 ml gin90 ml sweet vermouth10 ml Fernet-Branca200 g ice cubes

Stir smoothly for 20-30 seconds until the mixture is thoroughly chilled and slightly diluted. The outside of the mixing glass should feel very cold; avoid over-stirring so the drink stays balanced.

90 ml gin90 ml sweet vermouth10 ml Fernet-Branca200 g ice cubes

Strain evenly into the 2 chilled glasses.

Express each strip of orange peel over a glass by twisting it skin-side down to release its oils, then drop in or discard, as you prefer. Serve immediately.

2 strips orange peel