London, UK · 1925

Hanky Panky

Also known as Hanky Panky, Hanky-Panky

The Hanky Panky is basically a sweet Martini with a bitter, herbal kick at the end thanks to a couple dashes of Fernet-Branca.

bitterherbalspirit-forwardmintyafter-dinnerfernetvermouthclassic

ABV

Difficulty

Overview

What this drink is like

The first sip is all velvety sweet vermouth and gin, soft and botanical. Mid-palate, the Fernet crashes in with dark, minty bitterness that cuts right through the sweetness. It finishes dry and herbal, leaving a lingering menthol-like warmth in your chest.

Who will like it

If you like Negronis or Manhattans but want something a bit drier with a sharp bitter edge, this is your drink.

When to drink

This makes a great before-dinner drink when you want something to wake up your palate, or a late-night sipper when you're already a few rounds in.

Ordering tip

Ask the bartender to go heavy on the Fernet if you want a real bitter punch, or light if you just want a hint of that herbal kick.

Ice: NoneTemp: ColdCost: $3–$5Glass: CoupeBatch-friendlyMake aheadHome bar friendly

Flavor

Taste profile

This drink is a tug-of-war between sweet and bitter. The sweet vermouth hits first, coating your tongue with dark fruit and spice, but the Fernet-Branca yanks it back with a minty, bitter grip that cleans out the sweetness. It is heavy and warming, meant for slow sipping, with a new wave of herbs showing up each time you go back for more. There is no sourness to cut through, so the balance relies entirely on that bitter-sweet push and pull.

Finish: The finish runs long and dry, with the menthol and bitter herbs of the Fernet lingering well after the liquid is gone.

Primary tastes

bitterherbalsweet

Secondary

earthyfloral

Aroma

orange oilmintdark botanicals

Bitternessfirmly bitter
The Fernet-Branca brings a sharp, medicinal bitterness that hits the back of the palate and lingers.
Sweetnessmoderately sweet
The equal part sweet vermouth gives a rich, syrupy sweetness that tries to balance the bitter kick.
Strengthmoderately strong
The gin and vermouth make a sturdy, spirit-forward drink that sits heavy in the chest.
Refreshingheavy and sipping
This is a slow-sipping drink with no juice or soda, meant to be savored rather than gulped.
Creaminesslight body
The sweet vermouth adds some weight and viscosity, but it drinks dry and sharp overall.
Complexityhighly complex
The gin's botanicals, the vermouth's spices, and the Fernet's massive bitter herb profile layer over each other with every sip.

Recipe

Make it at home

Stirred · Coupe · equal parts on Gin. London Dry recommended

Before you start

Stick your coupe glass in the freezer for a few minutes if you can. Pull out fresh ice for mixing — old ice melts fast and waters down the drink.

Ingredients

GinBase SpiritLondon Dry recommended45ml
Sweet VermouthVermouthA rich, Italian-style sweet vermouth works best45ml
Fernet-BrancaBittersSpecific Fernet-Branca is traditional; no real substitute for this2 dashes
Orange PeelGarnish1 twist

Garnish: Orange twist

Tools

Mixing glass · Mixing
To combine and chill the ingredients without making them cloudy
At home: A large pint glass or any wide-mouth glass jar
Bar spoon · Mixing
To stir the drink smoothly and evenly
At home: A long spoon or chopstick
Jigger · Measuring
To measure the gin, vermouth, and Fernet accurately
At home: A shot glass or measuring spoons
Hawthorne strainer · Straining
To hold back the ice while pouring the drink into the glass
At home: A slotted spoon or fine mesh sieve
Coupe glass · Serving
To serve the drink chilled and stem-held so it stays cold
At home: A small wine glass or martini glass
Vegetable peeler · optional · Garnish
To cut a clean, wide strip of orange peel for the garnish
At home: A small sharp knife

Steps

1
Measure 45ml of gin and 45ml of sweet vermouth using your jigger, then pour both into the mixing glass. Add 2 dashes of Fernet-Branca right on top. The liquid will look dark red and smell sweet and botanical.
!Pouring the Fernet freehand instead of using dashes, which can easily overpower the drink.
2
Fill the mixing glass about three-quarters full with ice — big cubes are better since they melt slower. Grab your bar spoon and stir steadily for about 20 to 30 seconds. You will know you are done when the outside of the mixing glass feels very cold and frosty to the touch.
~25s
!Stirring too fast or aggressively, which chips the ice and makes the drink watery instead of cold.
3
Take your chilled coupe glass and place the Hawthorne strainer over the top of the mixing glass. Pour the drink through the strainer into the glass, letting the liquid flow smoothly until the mixing glass is empty. You should have a clear, deep amber liquid with no ice shards.
!Tilting the mixing glass too steeply and letting ice slip past the strainer into the glass.
4
Hold a wide strip of orange peel over the drink, colored side facing down. Gently squeeze and twist it so a fine mist of orange oils sprays across the surface of the drink. Drop the peel into the glass and serve it right away while it is still cold.
!Squeezing the peel too hard so it drips bitter juice into the drink instead of just spraying the oils.

Serve

Serve it right away in the chilled coupe while it is still frosty. The orange oils on top are part of the aroma, so get your nose in there on the first sip.

Variations

Ingredient substitutions

Each row shows what you can swap in place of an original ingredient, and how the drink changes.

Swap options for Gin

GinVodka
Match
Common availability
Gin → Vodka: Strips away the botanicals, making the drink taste flatter and letting the vermouth and Fernet dominate completely.

Swap options for Sweet Vermouth

Sweet VermouthDry Vermouth
Match
Common availability
Sweet Vermouth → Dry Vermouth: Turns it into a very dry, sharp drink with the Fernet clashing against the dry vermouth instead of balancing it.

Swap options for Fernet-Branca

Fernet-BrancaCampari
Match
Common availability
Fernet-Branca → Campari: Makes the drink sweeter and more citrusy-bitter, losing the dark minty depth of the Fernet entirely.
Fernet-BrancaAmaro Nonino
Match
Specialty availability
Fernet-Branca → Amaro Nonino: Brings a lighter, sweeter, orange-peel bitterness instead of the heavy menthol kick of Fernet.

Similar cocktails

Cousin drinks that share DNA with this one — each profile stands on its own.

Similar cocktail

Negroni

The Negroni uses Campari instead of Fernet-Branca, making it brighter and more citrusy-bitter.

Match

The Hanky Panky drinks darker and more medicinal, while the Negroni is brighter and more refreshing with its citrus notes.

In common: spirit-forward, bitter-sweet, stirred, served up or on the rocks

Ingredients

Both share

Gin, Sweet Vermouth

Only in Hanky Panky

Fernet-Branca

Only in Negroni

Campari

Swapping Fernet-Branca for Campari completely changes the bitter profile from dark and minty to bright and orange-forward.

Flavor

Shared flavors

bitter-sweet backbone, botanical aroma, spirit-forward weight

How Negroni differs

darker, mintier, less fruity

View recipe & details →

Similar cocktail

Sweet Martini

The Sweet Martini has no bitter amaro added, making it much softer and more straightforward.

Match

The Sweet Martini is a soft, gentle sip, while the Hanky Panky has a sharp, bitter bite at the end that wakes up your palate.

In common: spirit-forward, stirred, served up, orange twist garnish

Ingredients

Both share

Gin, Sweet Vermouth

Only in Hanky Panky

Fernet-Branca

The Hanky Panky is simply a Sweet Martini with two dashes of Fernet-Branca added for a bitter kick.

Flavor

Shared flavors

sweet vermouth weight, botanical gin base, smooth texture

How Sweet Martini differs

bitter finish, more herbal, less one-dimensional

View recipe & details →

Similar cocktail

Boulevardier

The Boulevardier uses bourbon instead of gin, giving it a richer, sweeter, vanilla-forward base.

Match

The Boulevardier feels warmer and rounder from the bourbon, while the Hanky Panky is sharper and more botanical from the gin and Fernet.

In common: spirit-forward, bitter-sweet, stirred

Ingredients

Both share

Sweet Vermouth

Only in Hanky Panky

Gin, Fernet-Branca

Only in Boulevardier

Bourbon Whiskey, Campari

The Boulevardier swaps gin for bourbon and Fernet for Campari, trading botanical sharpness for round, woody sweetness.

Flavor

Shared flavors

bitter-sweet balance, rich mouthfeel

How Boulevardier differs

heavier, sweeter, less herbal

View recipe & details →

History

Origin

Ada Coleman, head bartender at the American Bar in the Savoy Hotel, created this drink for actor Charles Hawtrey, who asked her for something with a bit of a punch. The name comes from his reaction to the drink. It was first published in the 1925 Savoy Cocktail Book.

Creator: Ada Coleman at the Savoy Hotel
Era: 1920s
IBA: The Unforgettables
Data version: IBA current spec
Confidence

The IBA recipe and the original Savoy Cocktail Book recipe are in agreement on the proportions and method.

Practical

Tips & pitfalls

What works at home and what to skip when making this drink.

Tips

Worth knowing before you pour

Keep your sweet vermouth in the fridge after opening so it stays fresh.
Use a lighter hand with the Fernet at first; you can always add more.
A good orange twist is key, so use a fresh orange, not a dried one.

Avoid

Common mistakes

Do not shake this drink or it will go cloudy and watery.
Do not skip the orange oils; they tie the whole glass together.
Do not use old, oxidized sweet vermouth or the drink will taste like cardboard.