Hanky Panky
A Savoy-era classic that marries gin and sweet vermouth with a measured touch of Fernet. Stirred cold and served up with an orange twist, it is herbal, minty, and bittersweet with a satin texture. Clean, bracing, and deeply aromatic.
History of Hanky Panky
The Hanky Panky is credited to Ada 'Coley' Coleman, head bartender of the Savoy Hotel’s American Bar in London. She created it for actor Charles Hawtrey in the early 1900s. On tasting, he reportedly exclaimed, 'By Jove! That is the real hanky-panky!' The name stuck. Exact dates are fuzzy, as with many bar legends. The drink appears in the 1930 Savoy Cocktail Book, cementing its place in the canon, but Coley likely served it years earlier. Its structure of gin and sweet vermouth laced with a touch of Fernet felt both modern and medicinal. Over time the Hanky Panky became a bartender’s handshake for those who enjoy bitterness. It bridges the Martini’s poise and the Negroni’s bite. Today it remains a concise lesson in proportion, dilution, and the power of a measured accent.
Why the Hanky Panky Works
Equal parts gin and sweet vermouth create an aromatic core that is rich but not cloying. A restrained measure of Fernet adds mentholated bitterness that lifts the finish and cleans the palate. The orange twist ties the herbal threads with bright oils. Stirring rather than shaking keeps the drink clear and velvety. Proper dilution tames the amaro and opens the botanicals in both gin and vermouth. A well-chilled glass magnifies aroma while keeping edges sharp. The recipe is tolerant to small shifts. A drier, juniper-forward gin leans bracing; a spicier vermouth makes it rounder. Keep the Fernet modest and the balance remains snap-clean and satisfying.
Should You Mix Ahead?
For batching, combine the gin, sweet vermouth, and Fernet in a clean bottle and keep it refrigerated. For service from the freezer, pre-dilute by adding roughly 20 to 25 percent chilled water. This mimics stirring and delivers a ready-to-pour drink. If batching for a party, store the bottle on ice and pour into chilled glasses to keep texture tight. Express fresh orange oil over each serving just before handing it across. Avoid adding the peel to the bottle as it can turn bitter. Because vermouth is wine-based, your batch is best within one to two weeks when kept cold. Keep oxygen and light exposure to a minimum and always taste before serving. A tired vermouth will flatten the drink.
Food & Snack Pairings
Salty, savoury snacks are perfect: olives, roasted almonds, and thin slices of cured ham. The drink’s bitterness resets the palate after each bite. It also flatters anchovy toasts or smoked fish. Hard, aged cheeses such as Cheddar or Gruyère handle the aromatics well. A mushroom tart or herb-roasted nuts echo the woodland notes in the amaro. Keep portions small and punchy. For a gentle dessert pairing, try dark chocolate with orange zest. The citrus twist in the drink mirrors the garnish on the plate. Avoid very sweet puddings, which will make the cocktail seem harsher.
How to Make Hanky Panky
Freeze a Nick and Nora glass. Add gin, sweet vermouth, and Fernet to a mixing glass filled with plenty of cold, solid ice. Stir briskly until the outside of the tin is very cold, about 20 to 30 seconds. Taste for balance and chill; an extra few stirs may be needed with smaller ice. Strain into the chilled glass. Express an orange twist over the surface to perfume, then garnish with the twist and serve immediately.
When to Serve
Serve as an aperitif before dinner when a bracing, appetite-waking drink is called for. It suits winter and autumn evenings especially well. It works at smart gatherings and low-volume parties where stirring to order is feasible. Late-night bars also favour it as a composed, contemplative sipper. Offer it at cocktail hour alongside light canapés. It feels polished without fuss and rewards an unhurried five-minute ritual.
Common Mistakes
Over-pouring the Fernet overwhelms the drink. Measure carefully and keep it to a barspoon or a quarter-ounce; you can always add a drop more.
Under-dilution makes the amaro shouty and the texture thin. Use large, hard ice and stir long enough to properly chill and integrate.
Warm glassware or tired vermouth dulls the aromatics. Freeze the glass in advance and store vermouth in the fridge, discarding bottles that taste flat or papery.
Recommended
Best gin for Hanky Panky
Choose a juniper-forward gin with clean citrus and peppery spice so it stands firm against the Fernet. A drier profile keeps the drink crisp and prevents the vermouth from feeling too sweet. Avoid heavily flavoured or soft styles that can vanish in the mix.
Best vermouth for Hanky Panky
Select a balanced sweet vermouth with spice, gentle vanilla, and herbal depth. Too sugary and the drink becomes heavy; too lean and the Fernet can dominate. A mid-weight profile supports the gin while offering warm complexity.
Best amaro for Hanky Panky
A classic Fernet-style amaro provides the signature mentholated bitterness. You want intensity, but use it sparingly so it lifts rather than overwhelms. The measure is closer to a modifier than a base.
Taste Profile
Ingredients
Instructions
Chill the glass
Place a Nick & Nora glass in the freezer to chill thoroughly.
Build the drink
Add the gin, sweet vermouth, and Fernet to a mixing glass filled with plenty of cold, solid ice.
Stir to chill and dilute
Stir briskly until very cold, about 20–30 seconds, tasting for balance and temperature.
Strain
Strain the cocktail into the chilled Nick & Nora glass.
Garnish
Express an orange twist over the surface to release oils, then garnish with the twist.
Bartender Tips
Measure the Fernet precisely
Keep the Fernet to a barspoon or quarter-ounce so it lifts rather than dominates.
Use fresh, cold vermouth
Refrigerate vermouth and use within a month for bright, clean aromatics.
Express citrus oils
Twist the orange peel over the drink to perfume the surface, avoiding too much pith.
To make an alcohol-free version, use a zero-proof gin, a non-alcoholic sweet vermouth alternative, and a concentrated herbal bitter in place of Fernet. Start with equal parts of the first two, then add the bitter by the teaspoon. Aim for minty lift without dominating the blend. Stir with plenty of ice to achieve chill and texture, then strain into a frozen glass. Express an orange twist to provide the classic top-note. If the body feels thin, a small pinch of salt or a few drops of glycerine can add weight. The flavour cues are familiar: juniper, spice, and a firm, cleansing bitterness. It will not fully replicate alcoholic warmth, but it scratches the same pre-dinner itch. Serve it when you want the ritual without the units.
Similar Drinks
Frequently Asked Questions
What gin and vermouth should I use in a Hanky Panky?
Choose a juniper-forward gin with clean citrus and spice so it stands up to the Fernet. For vermouth, pick a robust sweet style with good spice and modest sweetness. Keep vermouth refrigerated and use within a month for best flavour.
Should I shake or stir, and how long?
Always stir with plenty of cold, dense ice to maintain clarity and create a velvety texture. Aim for 20 to 30 seconds, tasting for chill and balance. If your ice is small or wet, stir a touch longer to achieve proper dilution.
How strong is it, and how does it drink?
It is spirit-forward and sits around the mid-20s in ABV once diluted. The bitterness makes the finish feel drier and cleaner than the numbers suggest. Sip slowly and let the orange oils lift the aromatics.
Can I batch it for a party, and what food pairs well?
Yes: combine the spirits in a bottle and chill; add 20–25 percent water if serving straight from the freezer. Pour into chilled glasses and express fresh orange over each. Pair with olives, roasted nuts, cured meats, or hard cheeses to complement the herbal bite.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 3/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews