Hanky Panky – Gin, Sweet Vermouth & Fernet Savoy Classic Cocktail

The Hanky Panky cocktail is a compact, spirit-forward mix built around equal parts London Dry gin and sweet vermouth, sharpened with Fernet Branca. The result is herbal, bittersweet, and more assertive than a typical vermouth-forward gin drink. A quick stir and an expressed orange peel are all it needs before serving.

From the Savoy Bar

Ada "Coley" Coleman created the Hanky Panky at the American Bar in London's Savoy Hotel for actor Sir Charles Hawtrey. Hawtrey's enthusiastic reaction supplied the drink's memorable name. The cocktail later appeared in Harry Craddock's 1930 The Savoy Cocktail Book and remains one of the best-known drinks associated with Coleman's bartending career.

What You'll Need

Ingredients

• London Dry Gin – supplies the dry, juniper-led backbone that keeps the drink focused.
• Sweet Vermouth – adds sweetness, spice, wine character, and botanical depth.
• Fernet Branca – brings the concentrated bitter, minty, and herbal note that defines the drink.
• Orange peel – adds bright citrus oils and aroma at the finish.

A juniper-forward dry gin works well if you do not have a bottle labeled London Dry. Another quality rosso or sweet vermouth can replace the specified vermouth. Other fernets can work in place of Fernet Branca, but their bitterness and herbal profiles may noticeably change the finished cocktail.

Equipment

You'll need a mixing glass, bar spoon, cocktail strainer, chilled cocktail glass, ice, and a peeler or paring knife for the orange peel.

Why the Fernet Matters

The Hanky Panky gets its personality from contrast. Gin keeps the structure dry and aromatic, while sweet vermouth rounds the edges with spice and richness. Fernet Branca cuts through both with an unmistakable bitter-herbal accent. It is a small portion of the recipe, but it shifts the drink from familiar gin-and-vermouth territory into something much more distinctive.

Substitutions & Variations

For a softer bitter edge, reduce the Fernet Branca to a few dashes. A fuller-bodied sweet vermouth will produce a richer drink, while a lighter rosso vermouth keeps the gin more prominent. You can also experiment with another fernet-style amaro, understanding that each brand brings a different balance of bitterness, herbs, and sweetness.

For a historically inspired approach, use only a couple of dashes of Fernet Branca. The earliest published specification also called for shaking rather than today's more common stirred preparation.

Helpful Tips

Chill the serving glass before mixing so the drink stays cold without requiring extra dilution. Stir long enough for the ingredients to become very cold and integrated, rather than simply rotating them a few times around the glass.

Keep opened sweet vermouth refrigerated to preserve its flavor. When garnishing, hold the orange peel over the drink and squeeze it gently to release its oils across the surface before dropping it in or setting it on the rim.

Because Fernet Branca is assertive, measure it rather than free-pouring. Small changes make a noticeable difference in this three-ingredient drink.