Hanky Panky
The Quirky Foodster Team
Ingredients
- Gin — 45 ml (1 1/2 oz)
- Sweet vermouth — 45 ml (1 1/2 oz)
- Fernet-Branca — 7.5 ml (1/4 oz)
Method
- Combine all ingredients in a mixing glass with ice.
- Stir until well chilled.
- Strain into a chilled coupe.
- Express an orange peel over the top.
Description: A gin Martini variant deepened with a small but assertive dose of the bitter Italian amaro Fernet-Branca.
Cultural Background: Created by pioneering bartender Ada Coleman at London's Savoy Hotel around 1925, reportedly named by a satisfied regular who exclaimed it was "the real hanky-panky."
Tips: Measure the Fernet-Branca precisely — its intense bitterness can easily overwhelm the drink if overpoured.
Variations: Some modern versions increase the gin slightly relative to the vermouth for a drier profile.
Serving Suggestion: Serve up, well chilled, for drinkers who enjoy assertive bitterness.
Nutrition: Approx. 175 kcal per serving
FAQs:
Q: Who was Ada Coleman?
A: One of the most celebrated bartenders of the early 20th century, head bartender at the Savoy's American Bar for over 20 years.
- Gin — 45 ml (1 1/2 oz)
- Sweet vermouth — 45 ml (1 1/2 oz)
- Fernet-Branca — 7.5 ml (1/4 oz)
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