Hanky Panky Cocktail
By Master Chef Gianluca Deiana Abis
History of the Hanky Panky Cocktail
The Hanky Panky is a classic Italian-inspired cocktail that dates back to the early 20th century. It was created by Ada Coleman, one of the most influential female bartenders in history, who worked at the American Bar at The Savoy Hotel in London. Ada, known as "Coley," invented this drink for Sir Charles Hawtrey, a famous English actor. After his first sip, he exclaimed, "By Jove! That is the real Hanky Panky!", giving the cocktail its unforgettable name.
This cocktail is essentially an Italian twist on a sweet martini, featuring gin, sweet vermouth, and Fernet-Branca—a powerful Italian amaro with herbal and minty notes. The Hanky Panky is bold, sophisticated, and slightly bitter, making it an excellent aperitivo cocktail.
Recipe for the Hanky Panky Cocktail
Ingredients:
45 ml (1.5 oz) London Dry Gin
45 ml (1.5 oz) Sweet Vermouth (Carpano Antica Formula recommended)
7 ml (0.25 oz) Fernet-Branca
Orange peel for garnish
Ice cubes
Instructions:
Chill a coupe or martini glass in the freezer for 10 minutes.
Fill a mixing glass with ice and add the gin, sweet vermouth, and Fernet-Branca.
Stir well for about 30 seconds until well chilled.
Strain into the chilled glass.
Express an orange peel over the drink to release its oils, then place it as a garnish.
Serve immediately and enjoy!
Perfect Aperitivo Pairing: Pecorino Sardo & Carasau Bread with Truffle Honey
The Hanky Panky’s herbal and bitter complexity pairs beautifully with aged Pecorino Sardo (a traditional Sardinian sheep’s milk cheese) and Pane Carasau (a crispy Sardinian flatbread). To balance the bitterness of the cocktail, a drizzle of truffle honey adds the perfect touch of sweetness.
Ingredients for the Pairing:
100g Pecorino Sardo (aged 12 months or more)
4 pieces Pane Carasau (Sardinian flatbread)
1 tbsp Truffle Honey
A few walnuts, lightly crushed
Instructions:
Break the Pecorino Sardo into small chunks.
Drizzle truffle honey over the cheese for a luxurious balance of flavors.
Serve with Pane Carasau and crushed walnuts for texture.
Enjoy alongside the Hanky Panky cocktail.
This aperitivo highlights Sardinian flavors while complementing the herbal depth of Fernet-Branca and the smoothness of sweet vermouth in the cocktail.
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