Equipment
Ingredients
Main
- 45 ml gin
- 45 ml sweet vermouth
- 7 ml fernet
- 150 g ice
- 1 orange peel, fresh
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 225 kcal
- Protein
- 0 g
- Carbohydrates
- 11 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 11 g
- Sodium
- 20 mg
- Potassium
- 13 mg
- Calcium
- 8 mg
- Iron
- 0.2 mg
- Magnesium
- 4 mg
- Phosphorus
- 2 mg
- Zinc
- 0.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 1 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 179 g
- Alcohol
- 18 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the coupe glass in the freezer for 15 minutes to chill. Alternatively, fill the glass with ice and water for 30 seconds, then discard before use.
Fill the mixing glass with 150g of ice. Add 45ml gin, 45ml sweet vermouth, and 7ml fernet.
Stir the mixture with a bar spoon for 30 seconds until the outside of the mixing glass feels very cold.
Strain the liquid into the chilled coupe glass using a julep strainer.
Hold the orange peel skin-side down over the drink. Pinch it to express the oils onto the surface, then drop the peel into the glass.
Chef's Notes
- The Hanky Panky is a classic 'Savoy' cocktail. The Fernet-Branca provides a deep, menthol-like bitterness that cuts through the sweetness of the vermouth.
Storage
Troubleshooting
Drink is overly diluted and watery
Cause: Stirring with small or wet ice, or stirring for too long
Fix: Cannot be fixed once diluted.
Prevention: Use large, dry ice cubes straight from the freezer and stick to a 30-second stir.
Cultural Context
Created by Ada Coleman, the head bartender at the Savoy Hotel's American Bar in London, around 1903.
