A true classic with a bit of mystery, the Hanky Panky cocktail is a smooth, herbaceous blend of gin, sweet vermouth, and a secret ingredient—Fernet-Branca. It’s bold yet balanced, with just the right amount of bitterness to keep things interesting. I’ve made this cocktail countless times, and it never fails to impress. Let’s walk through how to make it, along with a few tips to get it just right.
Hanky Panky
History of the Hanky Panky
The Hanky Panky was first created in the early 1900s at London’s legendary Savoy Hotel by Ada “Coley” Coleman, one of the first female bartenders to make a name for herself. She crafted this drink for actor Sir Charles Hawtrey, who took a sip and declared, “By Jove! That is the real hanky-panky!”—and the name stuck.
- One of the few classic cocktails invented by a woman in an era dominated by male bartenders.
- The Savoy Hotel’s American Bar, where it was born, is still a top cocktail destination.
- Fernet-Branca, the cocktail’s defining ingredient, was originally used as a medicinal tonic.
What Does a Hanky Panky Taste Like?
This drink is all about balance. The gin brings a crisp, botanical punch, the sweet vermouth smooths things out, and the Fernet-Branca adds a deep, bitter complexity. It finishes with a lingering herbal note that keeps you coming back for another sip.
Ingredients
You’ll need:
- 1.5 oz (45ml) gin
- 1.5 oz (45ml) sweet vermouth
- 2 dashes Fernet-Branca
- Orange twist, for garnish
Glass: A chilled cocktail glass works best, but a coupe glass is a great alternative.
How to Make a Hanky Panky
- Fill a mixing glass with ice. Pour in the gin and sweet vermouth.
- Add 2 dashes of Fernet-Branca and stir until well chilled, about 30 seconds.
- Strain into a chilled cocktail glass.
- Garnish with an orange twist—rub it around the rim before dropping it in to release its oils.
Tip: Stir gently rather than shaking—this keeps the drink smooth and clear.
Food Pairings
The Hanky Panky pairs beautifully with bold, savory flavors. Here are some ideas:
- Charcuterie: Salty cured meats and aged cheeses complement its herbal bitterness.
- Dark Chocolate: A small piece of 70% dark chocolate enhances the cocktail’s depth.
- Grilled Steak: The richness of a well-seared steak stands up to the drink’s strong character.
I love sipping this cocktail with a simple cheese board—it makes for an effortless, elegant pairing.
Tips for the Best Hanky Panky
- Use fresh ice. Old, watery ice can dilute the drink too quickly.
- Don’t rush the stir. About 30 seconds gives the right amount of chill and dilution.
- Express the orange twist. This small step releases aromatic oils that elevate the drink.
Variations & Customizations
Want to switch things up? Try these:
- Smoky Hanky Panky: Add a splash of Islay Scotch for a hint of smoke.
- Spicy Hanky Panky: Muddle a small slice of jalapeño before stirring for a kick.
- Herbal Hanky Panky: Stir in a sprig of thyme or basil for a fresh, earthy note.
For a non-alcoholic version, mix equal parts non-alcoholic gin and a sweet non-alcoholic aperitif with a dash of an herbaceous non-alcoholic bitter.
Q&A
What makes the Hanky Panky unique?
The dash of Fernet-Branca—it adds a bold, bitter complexity that sets it apart.
Can I make it without Fernet-Branca?
You can, but it won’t be the same. Try another amaro if needed, but the original is hard to beat.
What’s the best time to serve a Hanky Panky?
It’s a fantastic pre-dinner aperitif, setting the stage for a great meal.
Can I batch make it for a party?
Yes! Mix a large batch in advance, but add the Fernet-Branca to each glass when serving to keep the flavors fresh.
The Hanky Panky is a timeless cocktail—simple to make, yet full of character. Whether you stick with the classic recipe or experiment with a twist, it’s a drink that never disappoints. Cheers!
