In the realm of classic cocktails, the Hanky Panky stands out as an intriguing blend of gin, sweet vermouth, Fernet-Branca, and a dash of grenadine, artfully combined to create a harmonious and complex libation. This sophisticated cocktail, often attributed to Ada Coleman, the legendary head bartender at the American Bar at The Savoy in London during the 1920s, has captivated cocktail enthusiasts for generations. With its perfect balance of flavors, the Hanky Panky offers a delightful journey through sweet, bitter, and herbal notes, making it a timeless classic that continues to grace cocktail menus worldwide.
This article delves into the intricacies of crafting the Hanky Panky cocktail, providing three distinct variations to cater to diverse preferences. The Original Hanky Panky recipe remains true to the classic combination of gin, sweet vermouth, Fernet-Branca, and grenadine, capturing the essence of this iconic cocktail. For those seeking a drier variation, the Modern Hanky Panky employs a higher proportion of gin, resulting in a more pronounced juniper-forward flavor profile. Alternatively, the White Hanky Panky offers a refreshing twist, replacing the sweet vermouth with dry vermouth, lending a crisp and elegant character to the cocktail.
HANKY PANKY COCKTAIL
Steps:
- Gather the ingredients.
- In a mixing glass filled with ice, pour the gin, sweet vermouth, and Fernet-Branca. Add a dash of orange juice if you like. Stir well, for at least 30 seconds.
- Strain into a chilled cocktail glass.
- Twist an orange peel over the drink to express its oils, then lay it over the rim as a garnish. Serve and enjoy.
Nutrition Facts : Calories 177 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 4 g, Fat 0 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
HANKY PANKY
This sweet 50/50 martini was created in the early 1900s by Ada Coleman, the head bartender at the American Bar at the Savoy Hotel in London. It combines equal parts gin and sweet vermouth, finished with a splash of the bittersweet Italian amaro Fernet-Branca. Stick with the original recipe and use Fernet-Branca, or substitute another fernet. The amount you deploy depends on both individual taste and the intensity of the fernet used, so add it slowly, and as you like.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 5
Steps:
- Place a coupe or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
- In a cocktail shaker or mixing glass filled with ice, combine the gin, vermouth and fernet. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. Hold the orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils into the glass and garnish with the orange peel.
HANKY PANKY COCKTAIL
Steps:
- Stir gin, sweet vermouth, and Fernet-Branca with ice until chilled. Strain into a chilled cocktail glass. Twist a swathe of orange peel over the surface of the drink and add to glass as garnish.
Tips:
- Use fresh ingredients. This is especially important for the citrus fruits, as fresh juice will have a much brighter flavor than store-bought juice.
- Chill your ingredients. This will help to create a more refreshing cocktail.
- Use a good quality gin. The gin is the main ingredient in this cocktail, so it's important to use a gin that you enjoy the taste of.
- Don't be afraid to experiment. There are many different variations of the Hanky Panky cocktail, so feel free to experiment with different ingredients and proportions to find a recipe that you like.
Conclusion:
The Hanky Panky is a classic cocktail that is easy to make and delicious to drink. It's perfect for any occasion, whether you're having a party or just relaxing at home. So next time you're looking for a new cocktail to try, give the Hanky Panky a try. You won't be disappointed.
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