The Hanky Panky

Hanky-Panky Cocktail

Ever since I made the decision to read more books (remember those?), I’ve been diving into some of the backlog of good reads around here. (Well, once I plowed through a formidable stack of New Yorkers…) Every conceivable space in my little office (slash/guest room) and kitchen has stacks and stacks of cookbooks, many of which are bookmarked, with recipes highlighted that I want to try.

I’ve been considering opening up a test kitchen, to get others to help out, because my enthusiasm is tempered only by my ability to cook and bake everything, and clean up, then share everything with folks far and wide. #stress

However there’s only one of me (which a number of people are probably happy about…), and so, so many of them – that for the time being, I’m just going to have to be content to get to all the books and recipes when I can. However when it comes to cocktails, all bets are off.

Hanky Panky Cocktail

And one book that I’ve been revisiting often is Vintage Spirits and Forgotten Cocktails by Ted Haigh (aka: Dr. Cocktail), a fun-filled cocktail book that focuses on long-lost libations.

There is a bunch of interesting cocktail lore as well, and I learned from the book that cocktails had a renaissance during the era of prohibition. It was during a time when people made their own liquors underground, like bathtub gin, and since the taste wasn’t exactly up to snuff, a good number of cocktails were invented so that the taste of the main alcohol could be hidden under a few layers of various mixers.

Hanky Panky cocktail recipe

While les cocktails are enjoying a renaissance once again in Paris, the DIY movement hasn’t quite yet hit the city. Yet from within l’hexagone (aka: France), there’s a terrific gin from Citadel, made within our borders. Still, gin isn’t so popular in France and if you order a martini, ten times out of ten, they’ll bring you a glass of red Martini & Rossi vermouth.

(I was at a pizzeria with a well-regarded bar, and since it was my birthday, I wanted to treat myself to an icy cold martini. And to make sure, I added, “…with gin and vermouth”, to my order. The waiter was perplexed, so I went to speak to the bartender. Of course, he knew exactly what to do, which was a relief – because one of my mottos is “Never order a cocktail from someone who has never heard of it before.”)

Hanky Panky Cocktail

I don’t drink gin as much as I used to, which may mean that I’m becoming more French. But I haven’t lost my taste for it and stirred up a batch of Hanky Pankys. (Which some in France are no strangers to.) It’s a terrific summer drink; the little bit of fruitiness from the sweet vermouth counterbalanced by a few dashes of bitter Fernet Branca, makes them go down quite easily. Which you’ll find out, as I did.

hanky panky cocktails

Hanky Panky
Two cocktails

Adapted from Vintage Spirits and Forgotten Cocktails by Ted Haigh

I added a dash of orange bitters, which took the edge off the drinks a bit.

  • 3 ounces gin
  • 3 ounces sweet vermouth
  • 3 dashes Fernet Branca
  • optional: 2 dashes orange bitters
  • 2 strips orange zest

1. Chill 2 cocktail glasses in the freezer.

2. Partially fill a small pitcher with ice. Add the gin, vermouth, Fernet Branca, and orange bitters, if using. Stir well, until the mixture is very cold – about 1 minute.

3. Strain the mixture into the cocktail glasses and garnish with strips of orange zest.

Related Recipes



Strawberry Vodka

Rosé Sangria

Spritz Aperitif


  • You read my mind. I was looking for an alternative gin drink, and, a recipe for strawberry vodka…which came up as a related post. Thanks!

  • What a fun name – I would definitely need to have already had something to drink before asking for one, though. First time I’ve heard of it – and Fernet Branca – but then, perhaps I’ve been in France too long and drink wine. Funny you mention about the gin. I used to drink this a lot (Beefeaters, Bombay Sapphire) and my interest was aroused again by Edinburgh Gin, given to me as a present. Not bad! Good excuse to drink this over the summer to counteract the mosquitos… Cheers to a Hanky Panky weekend (yes, and I’m sober writing this).

  • I’m a huge fan of gin martinis, but I would never dare order one at a restaurant in Paris..way too worried that thye would bring me Dry Martini vermout over ice…can’t think of anything I would dislike more! I just tasted sweet vermouth on its own for the first time and really enjoyed I’m excited about this mix! Thanks for the great idea, as always!

  • I’m a huge fan of gin martinis, but I would never dare order one at a restaurant in Paris..way too worried that they would bring me Martini brand dry vermouth over ice…can’t think of anything I would dislike more! I just tasted sweet vermouth on its own for the first time and really enjoyed I’m excited about this mix! Thanks for the great idea, as always!

  • I presently have a jar of Citadel infusing with strawberries. I am not sure if it is going to be simply poured over ice, as with your strawberry infused vodka, or if it will be mixed into Bohemians (eqaul parts gin, St Germaine, and grapefruit juice plus a dash of Peychauds bitters). When you are in the Bay Area again, find some 209 gin. It is not a flowery as Citadel but even more smooth.

  • Hi Dave………………. Have you ever enjoyed a Dubonnet
    Cocktail ???

  • Looks and sounds like the city cousin of the Negroni. After an early traumatic first encounter with Fernet-Branca the stuff still scares me a bit, but this will probably tame it. Probably not worth using a “designer” gin like Hendricks or Monkey 47?

  • I went to a gin tasting not too long ago and adored Citadel. There is a huge cocktail Renaissance going on in North America right now and all those forgotten cocktails are reappearing again. I am ok with that!

  • David, you had me at gin!

  • Time to get out my ice cube trays (after a looooong cold winter.)

  • Sounds good, I’m one of those people that love Fernet Branca straight up after dinner, especially if I’ve had too much to eat. I’m on vacation right now and having a Negroni every evening. Wil try this as soon as I get home. Sounds very similar to the Negroni, maybe a little more bitter?

  • Should you decide that there really must be a test kitchen, I would gladly come work in it for a few weeks, without compensation (other than chance to enjoy the results of testing recipes!), as anything from dish pig to carrot peeler to saucier. I’ve given up cooking professionally but miss the camaraderie – gossiping – sipping & tasting of creating great meals so a test kitchen for a few weeks, with YOU??!! I’d even share my chocolate meringue ice cream recipe with you….

  • That is my favorite cocktail book! My favorites are the Sidecar, Manhattan, and Blue Moon. So good.

  • As you probably know cocktails are a big thing in New York these days, AND there is a DIY movement. I recently wrote a blog post about it:

    Love yours by the way; amusing, informative commentary, fantastic photos and inspiration at every turn.

  • Still have not tried Fernet. It seems like its currently every hipster-esque bartenders liquor of choice. I think I am afraid of more ‘herbal’ spirits because when I was 15 and we were moving from Brazil to Canada and thus gifting away most of the alcohol in our liquer cabinet I wanted to try the pretty red Campari and with a smirk my Dad agreed and after a tiny sip of that I was traumatized. Most effective anti-drinking parenting move to date.

  • Even if I didn’t know what this is, I’d be interested based on how beautiful it looks. It’s surprisingly simple too!

  • Just today there was a front page article about revival + research of cocktail culture…I think I have a masters degree in that already!!

  • Hey David
    Anytime you feel like opening that test kitchen, let me know! I’m in Paris, have just indulged in the diploma de cuisine from Le Cordon Bleu, and am ready to cook!

  • Hello David – Do you know about Henrietta Lovell and the Rare Tea Company? If not, you may be interested in her competition: the “Rare Tea Company is holding its first ever cocktail competition this summer as part of our 10th anniversary celebrations and everyone is invited to enter. We want you to create an original tea cocktail that uses one or more teas from our Permanent Collection. For inspiration, please have a look at some of our favourite cocktail recipes made using Rare Tea. ” jo

  • Hi David,
    I have tested recipes on a voluntary basis for a newspaper tab for a few years.
    I would offer the same to you with recipes you could trust to others.
    Email if you are interested.
    Carolyn Z

  • you had me at hanky panky
    (couldn’t resist)
    you’re hilarious and wonderful

  • I love gin, but rarely enjoy it at my age. Not because I don’t want to, but it’s that dad gummed warning my doctor gave me! And no, it’s not the one about drinking and driving. I KNOW that ain’t right! It’s that one about mixing drugs and alcohol. Just broke my heart when he pulled the carpet from underneath my feet, but at my age I’ll be a good girl and not hold it against him. I’ll follow the rules and live until the upstairs office calls. ;)

    But, come closer Honey Bunches, “I’d love to recipe test for you”, and as disappointed as my late ancestors would be to hear that I can’t visit Paris (I’d give my eye-teeth to do so, but putting two daughters through college chewed thru hubs and my travel-the-world dream, No Regrets…kiddos are and always will be worthy of that expense), I can conquer or ruin the kitchen from North Texas, and would be honored to do so.

    I had the great pleasure on testing for Peter Reinhart for two of his books. I’d be over-the-moon to do the same for you.

  • i love your books and blog….and have enjoyed your blog for many years……but i no longer get it into my email account……although when i try to reinsert my email address….it says that i am already there……any ideas would be appreciated

    • If you’ve subscribed, then unsubscribed, you’ll need to use another e-mail address to receive it. If not, check your spam folder as sometimes they end up there. If not, check Feedburner FAQs as they might be able to tell you. Good luck!

  • The very first cocktail I recalling drinking, many moons ago, was a Sloe Gin Fizz. My was it tasty! I imagine it would still be a nice summer cocktail. My all-time favorite is a tall, very cold Gin & Tonic with a slice of lime, and most preferedly made with Tanqueray gin. It’s also fabulous if you can have it served to you by a gentleman in a white coat either around the pool or while lying on the beach.

  • My hubbie and I love gin and decided to reward ourselves with these before dinner last night. Mmmm, mmmm, good. I didn’t have an orange on hand, but they were still terrific without the orange zest strips– though the aroma and taste of the orange oil would have been a delightful addition. Plus this gave us the excuse to buy and try Fernet: What an odd but interesting taste, like sipping minty vetiver. I wasn’t sure how it would play in the cocktails but it took them in just the right direction. And for my taste the orange bitters are a must! Je vous remercie, David!

  • To Michael @ 2:12pm. Did you get regular Fernet or Mint Fernet? I’m curious about the minty taste since I’ve never tasted mint in regular Fernet.

  • This looks fantastic, and the story reminds me of the time I asked for a Daiquiri and they made with with lemon instead of lime juice..!

  • To Carla @2:17pm on 15 June: No, it’s just the regular “al famoso” Fernet Branca. Just tasted it again, and to me, it tastes minty, particularly at the finish. Might just be my palate…

  • I love this drink. For me the key is in the vermouth selection. Cocchi vermouth di Torino is great in that drink and marries well with the Fernet.
    I like mine more gin- and Fernet-heavy at 2 oz gin, 1.5 oz vermouth, and 1/4 oz Fernet (no orange bitters).

  • Hanky Panky …
    Gin and I have a relationship, but not a fellowship. I hate it and it tries to obliterate me. So I have gone to my neutral corner and routinely substitute vodka and I am still alive to tell about it. I tried this drink and thank you for it, although for some reason I am sleeping a whole lot better since this experiment began.
    I’m not sure where you get that luscious red colour, perhaps from French sweet vermouth. The Italian Rossi is sort of brown, so I added a glug of grenadine. Worked fine.
    But, how could you specify “3 dashes of Fernet Branca?” You know there is no agreement on how much is in a DASH, don’t you? Please re-direct my thinking and tell me (preferably in millilitres) how much F-B?

    • Well, I had one of these yesterday and I am sticking with my Negroni. I feel that the Fernet Branca, which I like, takes over the whole thing, even when you only use a tiny little bit. It is a very “overwhelming” flavor – the Campari is much better for me.

    • I don’t think anyone has every quantified the quantity of “a dash” in a cocktail recipe, but bartenders use bottles like these to dispense them. (Since bitters are often used in very slight quantities, you don’t usually see a precise measurement for small amounts of bitters.) So you might want to check those kinds of bottles out for your cocktail-making. There is a discussion here on the subject: How much is a dash? – that offers additional insight.

  • And I do have the same question as dennis, how do you get that color? Mine was more brown. I get that color when I make a Negroni though.

  • How much in a dash of Fernet-Branca?
    Thanks for trying to help. Yesterday was my 75th birthday and I just about ruined it by devoting this huge effort to try getting a mix of components that satisfied me. By the time it came to head out to my celebratory dinner, I consumed ‘w-a-y too much alcohol – all in the name of scientific research of course.
    At the restaurant I hoped to ask the bartender about “how much would there be in 3 dashes of F-B?” Unfortunately, it was the bartender’s night off – I was lucky to find someone with the ability to mix me my two martinis. I will admit that rockets were going off in my head when I awoke during the night, but I think I enjoyed the exercise. Now, off to buy a bottle of Dolin Red Vermouth (sigh!)

  • Have you heard of this? Sounds delicious!
    Upgrade your Negroni with Cinzano
    The classic Negroni of gin, vermouth and Campari proved its mettle in the hall of great drinks, but it has enjoyed the spotlight long enough: Give it a summery pick-me-up by swapping in Cinzano Prosecco (Chin-ZAH-noh).
    Simply fill a lowball with your ingredients: 1½ ounces each of Campari, Cinzano Rosso Vermouth and Cinzano Prosecco. (With over 250 years of experience and bragging rights as the first Italian maker of sparkling wines, Cinzano’s got it down.) Finish it off with the requisite orange slice (see the recipe). The result is a fizzy take on a classic that you can drink from sunup to sundown.