Hanky Panky
Rich, aromatic and distinctly bittersweet, the Hanky Panky combines gin and sweet vermouth with a small measure of Fernet-Branca. The intensely herbal Fernet transforms an otherwise simple combination, adding bitterness, spice and complexity to this classic stirred cocktail.
Recept na Hanky Panky
- Dry gin 45 ml
- Sweet vermouth 45 ml
- Fernet-Branca 7.5 ml
- Fresh orange 1 twist
- Ice 150 g
Make it properly
- Chill a coupe glass thoroughly before preparing the cocktail.
- Add the gin, sweet vermouth and Fernet-Branca to a mixing glass.
- Add 150 g ice and stir for around 20–25 seconds until thoroughly chilled and properly diluted.
- Strain into the chilled coupe. The cocktail is served without ice.
- Express an orange twist over the surface of the cocktail to release the citrus oils, then place it on the rim.
WHAT MAKES A HANKY PANKY?
Fernet-Branca is what defines the cocktail.
Without Fernet, equal parts gin and sweet vermouth would produce a much softer drink. Even a relatively small amount of Fernet introduces enough bitter herbs and spice to fundamentally change the flavour.
Historical versions used only a couple of dashes of Fernet-Branca. Modern specifications often use a slightly larger measured quantity; Difford's current recipe, for example, uses 5 ml and notes that Fernet enthusiasts may increase it to 7.5 ml. Difford's Guide
Our 7.5 ml specification gives Fernet a clearly identifiable role while keeping gin and vermouth at the centre of the drink.
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HANKY PANKY RECIPE, INGREDIENTS & TIPS
The Hanky Panky is built around a remarkably simple combination: gin, sweet vermouth and Fernet-Branca. Its structure is close to a sweet Martini, but the addition of Fernet gives the cocktail an entirely different personality. Gin provides juniper and botanical freshness, while sweet vermouth contributes richness, herbs and gentle sweetness. Fernet-Branca then cuts through both with concentrated bitterness, spice and herbal intensity. The result is a spirit-forward cocktail that begins smooth and aromatic before developing a noticeably bitter, herbal finish.
TIPS & VARIATIONS
Adjust the Fernet. Start with 5 ml for a gentler herbal bitterness or use 7.5 ml for the fuller Drinkero specification.
Keep your vermouth cold. Refrigerate sweet vermouth after opening to preserve its wine and botanical character.
Don't over-express the orange. A light expression is enough. Too much peel oil can introduce additional bitterness to an already bitter-herbal cocktail. Difford's Guide
Stir rather than shake. Controlled stirring produces the smooth texture and clear appearance suited to this spirit-forward cocktail.
THE BEST INGREDIENTS FOR A HANKY PANKY
Choose a classic London Dry Gin with clear juniper and citrus character. A strongly defined gin works particularly well because it needs to remain noticeable alongside the vermouth and Fernet.
A good Sweet Vermouth provides richness, herbs and spice. Because it makes up almost half the cocktail, freshness matters. Refrigerate vermouth after opening.
Fernet-Branca provides the signature bitter-herbal character. It is intensely aromatic, so only a small quantity is required to make a noticeable difference.
Finish with an orange twist. Expressing the peel over the cocktail releases fresh citrus oils that brighten the heavier herbal flavours.
HOW TO BALANCE A HANKY PANKY
Balance comes from controlling the Fernet.
Using 45 ml gin and 45 ml sweet vermouth gives the cocktail an equal foundation of botanical spirit and rich fortified wine. 7.5 ml Fernet-Branca then provides the bitter herbal counterpoint.
Fernet-Branca is powerful, so adding considerably more can quickly make it the dominant flavour. If you prefer a softer introduction to the cocktail, reduce it to around 5 ml.
Dilution also matters. Stirring for approximately 20–25 seconds softens the alcohol and opens the herbal flavours without losing the cocktail's rich texture.
THE STORY BEHIND THE HANKY PANKY
The Hanky Panky was created by bartender Ada “Coley” Coleman at the American Bar of The Savoy in London. Coleman joined the Savoy's American Bar in 1903 and remained there until 1926. Difford's Guide
According to accounts published around Coleman's retirement, she created the drink for actor Sir Charles Hawtrey. After tasting it, Hawtrey described it as “the real hanky-panky,” providing the cocktail with its unusual name. Difford's Guide
The recipe later appeared in Harry Craddock's influential 1930 Savoy Cocktail Book, specifying dry gin, Italian vermouth and Fernet-Branca. Difford's Guide
More than a century later, the Hanky Panky remains closely associated with both Coleman and the Savoy's cocktail history.
TECHNIQUE
The Hanky Panky should be stirred with ice.
Add all three liquid ingredients to a mixing glass with 150 g ice and stir for approximately 20–25 seconds. The goal is to chill the cocktail thoroughly while adding enough dilution to soften its spirit-forward structure.
Strain into a chilled coupe without ice.
SERVE IT PROPERLY
Serve the Hanky Panky straight up in a chilled coupe.
Express an orange twist over the surface before adding it as the garnish. The fresh orange oils provide a bright aromatic contrast to the deeper herbal notes of Fernet and sweet vermouth.
The finished cocktail should be cold, silky and deep amber-red, with no serving ice.
Questions about the Hanky Panky
What is in a Hanky Panky cocktail?
A Hanky Panky combines gin, sweet vermouth and Fernet-Branca, stirred with ice and served straight up with an orange twist.
What does a Hanky Panky taste like?
It is rich, botanical and bittersweet. Gin provides juniper and citrus, sweet vermouth adds herbal sweetness, and Fernet-Branca creates a distinctive bitter, spicy finish.
What is Fernet-Branca?
Fernet-Branca is an Italian fernet-style herbal liqueur with an intensely bitter, aromatic and spicy flavour. A small quantity gives the Hanky Panky much of its distinctive character.
Who invented the Hanky Panky?
The cocktail was created by Ada “Coley” Coleman at the Savoy's American Bar in London for actor Sir Charles Hawtrey.
Should a Hanky Panky be shaken or stirred?
Stir it. Combining the ingredients with ice in a mixing glass gives the cocktail controlled dilution and a smooth, clear finish.
How much Fernet-Branca goes in a Hanky Panky?
Our recipe uses 7.5 ml per cocktail for a clearly defined Fernet character. For a softer version, reduce this to around 5 ml.
How many Hanky Panky cocktails can I make?
Choose 6, 12, 24 or 48 cocktails and the quantities you need are calculated automatically. Select your preferred products and remove anything you already have.
Is the Hanky Panky an official IBA cocktail?
Yes. The Hanky Panky is included in the International Bartenders Association's current official cocktail list as one of The Unforgettables.