History & Heritage
“The Bittered Hanky Panky is a modern evolution of the classic cocktail created by Ada Coleman at the American Bar in London's Savoy Hotel. This interpretation amplifies the original's subtle Fernet-Branca presence from two dashes to a full quarter ounce, transforming the drink's character to embrace the contemporary palate's appreciation for bold, bitter flavors while respecting its distinguished heritage.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Combine gin, sweet vermouth, and Fernet-Branca in mixing glass
Fill mixing glass two-thirds full with solid ice cubes
Stir briskly for 20-30 seconds until glass is well-frosted
Strain into pre-chilled coupe or Nick & Nora glass
Express orange peel oils over drink surface
Drop peel into glass as garnish
Glassware
Served up in a chilled coupe or Nick & Nora glass
Garnish
Express oils over drink surface, drop in
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Master's Tips
Professional insights to elevate your craft
Stir, don't shake, for silky texture and clarity
Use fresh, high-quality vermouth stored properly
Don't over-pour Fernet-Branca—balance is key
Pre-chill glassware for optimal temperature
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Hanky Panky
Ada Coleman's famous Savoy creation blending gin, sweet vermouth, and a hint of Fernet-Branca.
Negroni
A perfectly symmetrical mix of gin, Campari, and sweet vermouth that defined the bitter-sweet aperitivo and spawned a family of riffs.
Oaxacan Hanky Panky
A modern classic that reimagines the early 20th-century Hanky Panky by substituting gin with smoky mezcal, creating a sophisticated and complex drinking experience.