If I were stranded on a desert island—a desert island with a bar, that is—and I could have only one book to use when my memory failed me, Harry Craddock’s 1930 “The Savoy Cocktail Book” would keep me company. It’s probably the 20th century’s most important tome of its kind, having preserved many of the era’s most important drinks.

Here’s a sophisticated cocktail that will have all your friends talking about it: the Hanky Panky cocktail! It’s complex and nuanced, with a smooth flavor perfect for sipping. The star here is Fernet-Branca, an Italian bitter that adds an herbal punch. The cocktail is perfectly balanced: a little sweet and a little bitter, which makes it irresistible. Here’s how to make it, and a little more about the origin of the name. Because, what’s more fun than ordering a “Hanky Panky”?

 A sweet gin martini, the hanky panky is a delightful cocktail that's sure to tantalize your taste buds. The star of this recipe is Fernet-Branca, that distinct herbal Italian digestivo that is often taken as a straight shot called "the bartender's handshake." It lends a wonderful bitter accent to the combination of gin and sweet vermouth, leaving you with a dinner-worthy drink unlike any other.

Ingredients

    1 1/2 ounces gin
    1 1/2 ounces sweet vermouth
    2 dashes Fernet-Branca
    Garnish: orange twist

Steps

    Add the gin, sweet vermouth and Fernet-Branca into a mixing glass with ice and stir until well-chilled.
    Strain into a chilled cocktail glass.
    Garnish with an orange twist. 

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