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Gin · Stir
Gin and sweet red vermouth in equal parts, plus a small dash of Fernet. The herbal liqueur turns gin and sweet vermouth into a spicy, bittersweet cocktail.
As of: · London, early 20th century
You taste the sweet vermouth first. It's soft and calls to mind dark herbs. Right after that, the juniper from the gin comes through, dry and slightly resinous. The Fernet sits in the background, pulling everything toward bitterness. Many people pick up a note of menthol in it. Sweetness and bitterness balance each other, while acidity is absent entirely: no juice goes into the glass. All three ingredients are alcohol, so the drink feels strong. The orange twist lays a fresh scent over the top as you drink.
The Hanky Panky works best before a meal. It stimulates the appetite while still being strong. Anyone who likes bitter flavors will take to it right away. Beginners often only warm to it by the second glass, since the Fernet is unfamiliar. Drink it slowly and ice-cold. After a heavy meal, it's the wrong choice, since it lacks that freshness.
What matters
Measure the Fernet precisely. Seven and a half milliliters is little, and that's intentional. Just a touch more pushes the vermouth and juniper into the background, and then you'll taste mostly herbs and menthol. Stir the drink in a mixing glass rather than shaking it: it stays clear and doesn't pick up bubbles. Twenty to thirty seconds is enough to get it properly cold.
Ada Coleman created the Hanky Panky at the Savoy in London. Tradition links it to the actor Charles Hawtrey, who reacted with delight to the drink. The story doesn't offer much more with any certainty. Coleman's role is firmly part of this cocktail's history. What's interesting is the trick behind it: any bar can mix gin and sweet vermouth, but it's the tiny amount of Fernet that turns it into a drink of its own. A familiar base becomes something instantly recognizable. That's exactly why the Hanky Panky has held its place.
In the same direction
A dry aperitif made from gin, dry vermouth and a touch of Campari. Vermouth is a wine seasoned with herbs, Campari a red bitter liqueur. Just ten milliliters of Campari keep the drink lean and dry.
Zum RezeptFour ingredients in equal parts: gin, orange liqueur, Lillet Blanc and lemon. Lillet Blanc is an aromatised wine. A dash of absinthe adds anise and herbal notes. The result is a taut, refreshing sour.
Zum RezeptA Gin Sour with ten basil leaves in the shaker. Lemon and sugar syrup balance each other out, while the herb gives the drink its aroma and a green note. Double-strained, it arrives clear in the glass.
Zum Rezept