Hanky Panky Cocktail Recipes

HANKY PANKY COCKTAIL

Hanky Panky Cocktail image

Enjoy the sophisticated taste of a hanky panky cocktail. This classic recipe transforms a sweet gin martini into a delightful drink with Fernet-Branca.

Provided by Colleen Graham

Time 3m

Number Of Ingredients 5

Ingredients

1 1/2 ounces gin
1 1/2 ounces sweet vermouth
2 dashes Fernet-Branca
Optional: dash orange juice (fresh)
Garnish: orange peel

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

Hanky Panky image

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

Ingredients

Ice
1 1/2 ounces gin
1 1/2 ounces sweet vermouth
1/4 to 1/2 teaspoon fernet, such as Fernet-Branca, Contratto Fernet or Faccia Brutto Fernet Pianta
1 (2-inch-long) piece of orange peel, for serving

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.

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