Hanky Panky

The Hanky Panky is a quintessential London hotel bar classic: elegant, deeply aromatic, and unapologetically bittersweet. Built on equal parts London Dry gin and sweet red vermouth, then sharpened with a dash of Fernet, it is a cocktail for those who like complexity and a slightly bitter edge.

Served up in a chilled cocktail glass and finished with a bright twist of orange zest, the Hanky Panky combines the herbaceous snap of gin with the rich, winey notes of vermouth and the dark, mentholated depth of Fernet. The result is a slow-sipping drink that rewards attention and reveals more with each taste.

This is an official IBA (International Bartenders Association) cocktail and a benchmark for stirred, spirit-forward drinks. It is a wonderful choice if you enjoy Negronis or Manhattans and want to explore a more old-school, hotel-bar expression of the gin and vermouth pairing.

Instructions

Official Recipe:

1. Chill a cocktail glass in the freezer or by filling it with ice and cold water while you prepare the drink.
2. Add 45 ml London Dry gin, 45 ml sweet red vermouth, and 7.5 ml Fernet into a mixing glass.
3. Fill the mixing glass with plenty of ice cubes, ideally large and hard.
4. Stir well for 20–30 seconds until the mixture is very cold and properly diluted.
5. Dump the ice and water from the chilled cocktail glass if you used it to chill.
6. Strain the cocktail into the chilled cocktail glass using a julep or Hawthorne strainer.
7. Express a large strip of orange zest over the surface of the drink, releasing the oils.
8. Garnish by dropping the orange zest into the glass or placing it neatly on the rim.

Note: Adjust stirring time depending on your ice quality and personal preference for dilution. The Hanky Panky should be cold, silky, and smooth, never watery.

Tips

• Choose a classic London Dry gin: A juniper-forward London Dry keeps the drink crisp and focused. Avoid overly floral or sweet gins, which can muddy the balance.
• Use quality sweet vermouth: Fresh, well-stored vermouth is essential. Keep the bottle refrigerated after opening and use it within 1–2 months for best flavor.
• Mind the Fernet measure: 7.5 ml (about 1/4 oz) is enough to imprint its strong herbal and menthol notes without overpowering the drink. Measuring carefully is key.
• Stir, don’t shake: Stirring preserves clarity and texture. Aim for a silky mouthfeel and crystal-clear appearance, a hallmark of a well-made stirred cocktail.
• Control temperature and dilution: Use plenty of cold, dense ice and taste after 20 seconds of stirring. If it is still too strong or warm, continue stirring in short intervals.
• Express citrus properly: Hold the orange zest skin-side down over the glass and give it a firm snap to release aromatic oils onto the surface of the drink.
• Serve immediately: This cocktail is at its best very cold. Serve as soon as it is strained and garnished to keep the aromas vivid.

Classic Variations

• Slightly Drier Hanky Panky: Reduce the sweet vermouth to 35 ml and increase the gin to 55 ml for a drier, more gin-forward profile.
• Hanky Panky (On the Rocks): Serve over a large ice cube in an Old Fashioned glass for a slower, more gradual dilution.
• Orange Bitters Hanky Panky: Add 1–2 dashes of orange bitters to accentuate the citrus element and add complexity.
• Smoky Hanky Panky: Substitute a small portion (5–10 ml) of the gin with an assertive, smoky spirit (like peated whisky) for a subtle smoky undertone.

Flavor Profile

On the nose, you will find bright orange oils layered over juniper, herbs, and faint menthol notes from the Fernet. The aroma is both inviting and slightly mysterious.

The initial taste brings the mellow sweetness and spiced, wine-like character of the vermouth, quickly joined by the crisp backbone of dry gin.

On the mid-palate, complex herbal and bitter notes from the Fernet start to build, giving structure and depth without dominating.

The finish is long, bittersweet, and gently mentholated, with lingering orange and botanical notes that invite another sip.

History

The Hanky Panky was created in the early 20th century at the American Bar of the Savoy Hotel in London by Ada “Coley” Coleman, one of the most celebrated bartenders of her era and one of the first famous female bartenders in history.

According to the classic story, Coleman devised the drink for the actor Sir Charles Hawtrey, who wanted a “real punch” in his cocktail. After tasting her new creation, he is said to have exclaimed, “By Jove, that is the real hanky-panky!” The phrase stuck and became the cocktail’s name.

Today, the Hanky Panky is recognized as an official IBA cocktail and remains a cornerstone of classic gin mixology. It showcases the elegance of hotel bar cocktails from the pre-Prohibition era and continues to be a reference point for bartenders learning to balance spirit, vermouth, and amaro in a single, harmonious glass.

Cheers!