The Hanky Panky is a Martini variation that is magically transformed into something new by the addition of a little Fernet.
30 ml Rutte Dry Gin 30 ml Antica Formula vermouth 5 ml Gagliardo Fernet Radicale
Preparation: Stirred. Sprinkle with an orange zest.
Alternatively and currently preferred by us:
30 ml Finsbury 47 Gin 30 ml Antica Torino vermouth rosso 5 ml Nardini Fernet
Preparation: 3 ice cubes, stirred for 20 seconds (60 times). Sprinkle with an orange zest.
Ada Coleman about 1920. [9]The Hanky Panky was created in the American Bar of London’s Savoy Hotel. Ada Coleman, born in 1875, thought it up. She started working in the Savoy’s bar in July 1903, was the first head bartender of the American Bar and worked there until 1925. She died in 1966 and the Hanky Panky is her most famous drink.
In 1925, she was quoted in The People magazine as saying: „The late Charles Hawtrey … was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, “Coley, I am tired. Give me something with a bit of punch in it.” It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, “By Jove! That is the real hanky-panky!” And Hanky Panky it has been called ever since.”[1][8][12][13][16][17]
Even though the Hanky Panky was invented by Ada Coleman, this cocktail is nothing really new, but something that can be related to older drinks. On the one hand, the Hanky Panky is certainly a descendant of the Martini Cocktail. On the other hand, vermouth and Fernet were already combined in 1889 in the “Vermouth de Turin au Fernet Branca”. Equal parts are mixed with seltzer water. [18] It doesn’t take long before the water is removed. William Schmidt prepared his “L’Appetit” in 1892 with two parts vermouth, one part Fernet and a slice of orange. [19]
Period of origin
The actor Sir Charles Henry Hawtrey was born in 1858 and died on 30 July 1923. [11] Thus we know that the Hanky Panky cannot have been created after 1923. Unfortunately, Ada Coleman does not give an exact year of origin. She merely speaks of “some years ago”. This can be taken to mean many things, but we interpret this period as three to five years. One suspects that Ada would otherwise have spoken of the last or penultimate year, or would have said something like “during the war” or “shortly after”.
The Oxford Companion considers the year 1921 to be probable, for in that year Charles Hawtrey produced ‘Ambrose Applejohn’s Adventure’ at the Savoy Theatre, and also acted in it. The theatre was next door to the hotel. Previously he produced ‘Hanky Panky John’ by Basil McDonald Hastings. The play was performed at the Playhouse Theatre in January and February 1921. The Sporting Times of 5 February 1921 described that the eponymous butler John had the nickname Hanky Panky because he had invented a cocktail called Hanky Panky. [1][20][21-76][21-77] This must have been the inspiration for Charles Hawtrey to name ‘his’ new cocktail ‘Hanky-Panky’. Against this background it becomes clear why Charles Hawtrey said to Ada Coleman: “By Jove! That is the *real* hanky-panky!“, because before that the hanky-panky only existed as a fantasy cocktail in a play.
It may be interesting to know that a musical called Hanky-Panky was performed on Broadway in 1912. Perhaps this event inspired Charles Hawtrey’s shout-out, as Tristan Stephenson surmises. He dates the origin of the Hanky Panky Cocktail to the 1910s. He justifies this by saying that, on the one hand, according to the recipe, a London Dry Gin should be used instead of an Old Tom, and on the other hand, in the first years of the twentieth century, the trend arose to prepare a Martini from dry gin and dry vermouth. This statement is based on false assumptions, and we have already addressed the question of which gin was used in our articles on the Martini Cocktail. Tristan Stephenson further narrows down the time of origin to between 1910 and 1914, on the grounds that Charles Hawtrey could hardly have overworked himself during the First World War. Why not, in fact? We do not think his argument is well founded. As explained, we are more likely to arrive at a date around 1920. [17]
The term “hanky-panky”
The term hanky-panky needs to be explained. Webster understands it to mean “questionable or underhand activities or a sexual dalliance“. The former meaning could be attested as early as 1841. But this is certainly not the meaning Charles Hawtrey had in mind. The Oxford Dictionary also defines hanky-panky as „Behaviour, in particular sexual or legally dubious behaviour, considered improper but not seriously so.”, but points out that the term probably originated in the mid-19th century as an alteration of hopey-pokey. Hokey-pokey in American stood for a deception or trickery, a meaning that in the late 19th century probably derived from hocus-pocus, whose origin in turn can be found in the early 17th century and was used as a magic formula by magicians. [2][3][4][5][6][17]
So by hanky-panky we must mean something magical in our context. We have found an explanation for the origin of the term, according to which about 150 years ago British magicians would have waved handkerchiefs (also called hanky in English) to distract the audience from what trickery they were performing with the other hand. This practice was so common that the use of a handkerchief was associated with any clandestine or artful act. It is assumed that just as magicians used the formula hocus-pocus, a rhyming word was also added to hanky, so that it became hanky-panky. [7][8]
Be that as it may, for us this last explanation fits perfectly. We had already tried the Hanky Panky several times, but somehow we never really found access to it. Especially Frank Arne, as someone who has his problems with Fernet, had a hard time with it. With the right Fernet, however – in our case Fernet Radicale from Gagliardo – the ” Sweet Martini” – because that’s what Hanky Panky actually is – magically transforms into something extraordinary. The flavours fit together perfectly and you almost want to suspect some kind of magic behind it. One can understand Charles Hawtrey’s exclamation, because this cocktail is then really hanky-panky, that is, created by magic.
The recipes
Difford’s Guide talks about the original recipe being greatly improved by the addition of a little orange juice. This improvement, it says, came about in 2010, and it is not known who came up with it. [1] We clearly disagree. With the right ingredients and the right proportions, there is nothing to improve on the original recipe. It is perfect.
The combination of gin, vermouth and fernet does not only appear in recipes as Hanky Panky. Although the Hanky Panky is probably the first cocktail to be devised from these ingredients, as it was created a few years before 1925, probably around 1920, there are cocktails in the books with the same ingredients but under a different name. These are:
With orange gin, French vermouth and fernet: Kemple House Cocktail (1927), Majestic (1930, alternatively with Italian vermouth).
with gin, Italian vermouth and fernet: Branca (1937) Cure For Headache (1937, 1937, 1937) , Fernet Branca Cocktail (1930, 1933, 1933, 1934, 1934, 1938, 1944, 1948, 1949, 1953, 1956, 1972, 1976, 1977) , Fernet No. 2 (1934), Fernet Pick Me Up (1965), Fifth Avenue (1956, 1977), Fifty-Fifty (1929, alternatively with French vermouth), Futurity Cocktail (1953), Traveller (1937), Ulises Cocktail (1947), Villa Inda Cocktail (1961).
with gin, French vermouth and fernet: Midnight Passion (1937),
with gin, Italian vermouth, fernet and egg white: John. (1937)
However, these names are sometimes understood to mean something quite different. The Fernet Cocktail can also be another mixed drink with fernet (for example, Harry McElhone’s 1930 cocktail consisting of vermouth, fernet and curaçao, or Eddie Clarke’s 1963 cocktail consisting of brandy, vermouth and fernet). We have already written about the Futurity Cocktail. A Fifth Avenue in 1977 at Stan Jones is also a layered drink of crème de cacao, apricot brandy and cream. However, since the Hanky Panky is the oldest cocktail made of gin, Italian vermouth and fernet, we do not go into these other drinks in detail or examine them exhaustively, and whether their designation is commonly understood to mean something quite different. The previously mentioned examples are only to be understood as examples.
It is noticeable that the Hanky Panky only appears eleven times in our list before the year 2000 and is thus in the minority. It seems to have become a classic and better known only in recent times.
Anistatia Miller & Jared Brown: Spirituous Journey. A History of Drink. Book Two: From Publicans to Master Mixologists. First Edition, Mixellany Limited, London, 2009. ISBN 0-9781907434-06-8. Seite 126f.
Émile Lefeuvre: Méthode pour composer soi-même les boissons américaines, anglaises, italienes, etc. Cent-soixante formules a l’usage de MM. les Limonadiers, Restaurateurs, Maîtres d’Hôtels, Chefs de Buffets, Chefs de Bars, Maisons bourgeoises, etc.: Augmentée d’un questionnaire anglais-français, contenant 250 Demandes et Résponses les plus usuelles aux Limonadiers, Restaurateurs, et Maîtres d’Hôtels. Paris, ohne Jahr. Seite 49. Vermouth de Turin au Fernet Branca.
William Schmidt: The Flowing Bowl. When and What to Drink. Full Instructions How to Prepare, Mix, and Serve Beverages. New York, Charles L. Webster & Co., 1892. Seite 148. L’Appetit.
David Wondrich & Noah Rothbaum: The Oxford companion to spirits & cocktails. ISBN 9780199311132. Oxford University Press, 2022.
https://books.google.de/books?id=5vFEAwAAQBAJ J. P. Wearing: The London Stage 1920-1929: A Calendar of Productions, Performers, and Personnel. Second edition. ISBN 978-0-8108-9301-6. 2014.
Hanky Panky.
Historical recipes
1927 Anonymus: The Cocktail Book. Seite 18. Kemble House Cocktail.
Use Mixing Glass. FOUR dashes Fernet-Branca bitters; one- quarter French vermouth; three-quar- ters orange gin. Fill with ice, shake well, and strain into a cocktail glass.
1929 Anonymus: For Home Use. Seite 4. Fifty-Fifty.
Half fill shaker or mixing glass with fine Ice. 3 dashes Fernet Bitters, 1/2 wineglass Smythers’ Gin, 1/2 wineglass French or Italian Vermouth to taste. Mix, strain, and serve.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 70. Fernet Branca Cocktail.
1/4 Fernet Branca. 1/4 Italian Vermouth. 1/2 Dry Gin. Shake well and strain into cocktail glass.
One of the best “morning-after” cocktails ever invented. Fernet-Branca, an Italian vegetable extract, is a marvellous headache cure. (No advt.)
1930 Harry Craddock: The Savoy Cocktail Book. Seite 80. Hanky Panky Cocktail.
2 Dashes Fernet Branca. 1/2 Italian Vermouth. 1/2 Dry Gin. Shake well and strain into cock- tail glass. Squeeze orange peel on top.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 23. Majestic.
Originated by a Dash of Fernet Brancha Bitters foremost Broadway 1/3 Orange Gin wine clerk. 2/3 Vermouth (either kind) . Shake well and strain into cocktail glass.
1933 Anonymus: Hollywood’s Favorite Cocktails. Seite 18. Fernet Branca Cocktail (for the morning after)
1/4 Fernet Branca 1/4 Italian Vermouth 1/2 Dry Gin Shake well and strain into cock- tail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 70. Fernet Branca Cocktail.
1/4 Fernet Branca. 1/4 Italian Vermouth. 1/2 Dry Gin. Shake well and strain into cocktail glass. One of the best “morning-after” cocktails ever invented. Fernet-Branca, an Italian vegetable extract, is a marvellous headache cure. (No advt.)
1933 Harry Craddock: The Savoy Cocktail Book. Seite 80. Hanky Panky Cocktail.
2 Dashes Fernet Branca. 1/2 Italian Vermouth. 1/2 Dry Gin. Shake well and strain into cock- tail glass. Squeeze orange peel on top.
1934 A. T. Neirath: Rund um die Bar. Seite 174. Fernet-Branca-Cocktail.
1/4 Fernet-Branca 1/4 Ital. Vermouth 1/2 Dry Gin M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 85. Fernet Branca Cocktail.
2 Dry Gin 1 Fernet Branca 1 Italian Vermouth Ice. – Stir well. Strain into Cocktail Glass. Add an olive.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 29. Fernet Branca Cocktail.
1/4 Fernet Branca 1/4 Italian Vermouth 1/2 Dry Gin Stir well in ice and strain. Add a Cherry. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 36. Hanky Panky Cocktail.
2 Dashes Fernet Branca 1/2 Italian Vermouth 1/2 Dry Gin Stir well in ice and strain. Squeeze Orange Peel on top. Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 70. Fernet, No. 2.
Gin . . . . . . . . 1/2 jigger It. Vermouth . . . 1/4 jigger . Fernet . . . . . . . . . . . . 1/4 jigger Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 83. Hanky Pank.
Gin . . . . . . . . 1/2 jigger It. Vermouth . . . 1/2 jigger . Fernet . . . . . . . . . . . . 2 dashes Shake well with ice, strain into chilled cocktail glass, twist orange peel over and serve.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 104. Hanky Panky.
Agitare nel shaker con ghiaccio: 50% Vermouth Torino 50% Dry gin 2 spruzzi Fernet Branca. Servite.
1937 Anonymus: Here’s How. Seite 22. Cure For Headache.
1/4 Fernet Branca 1/4 Italian Vermouth 1/2 Best London Gin
1937 Anonymus: Here’s How. Seite 45. Ohne Namen.
TO CURE A MORNING HEADACHE Cocktail of 1/4 Fernet Branca, 1/4 Italian Vermouth, 1/2 Dry Gin. Shake well and strain into cocktail glass. (Fernet Branca, an Italian vegetable extract, is a wonderful headache cure.)
1937 R. de Fleury: 1800 – And All That. Seite 37. Branca.
2 Dry Gin 1 Fernet Branca 1 Italian Vermouth Ice. — Stir well. Strain into Cocktail Glass. Add an olive.
1947 Pedro Chicote: Cocktails mundiales. Seite 251. Ulises-Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Dos golpes de Fernet Branca. 1/2 de vermouth italiano. 1/2 copita de gin Gordon. Agítese y sírvase en copa de cocktail, retorciendo por encima una corteza de naranja.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 343. Fernet Branca.
2 Ginebra seca. 1 Fernet Branca. 1 Vermouth italiano. Hielo. Revolverlo bien, co- larlo y servirlo en su copa.
1948 Trader Vic: Bartender’s Guide. Seite 136. Hanky Panky Cocktail.
3/4 oz. dry gin 3/4 oz. Italian vermouth . 2 dashes Fernet Branca Stir with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 44. Fernet Branca Cocktail.
1/2 Gordon’s Gin – 1/4 Fernet Branca – 1/4 Vermouth Italien – Remuer au verre à mélange et passer dans un verre à cocktail.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 59. Fernet Branca Cocktail.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 60. Futurity Cocktail.
Un trait Fernet Branca 1/3 Vermouth Italien 2/3 Gin Un zeste de citron.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 44. Fernet Branca.
1/2 Dry Gin 1/4 Sweet Vermouth 1/4 Fernet Branca Stir well with ice and strain into glass. Serve with Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 44. Fifth Avenue.
1/2 Dry Gin 1/4 Sweet Vermouth 1/4 Fernet Branca Stir well with ice and strain into glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 47. Hanky-Panky.
2/3 Dry Gin 1/3 Sweet Vermouth 2 Dashes Fernet Branca Stir well with ice and strain into glass Serve with twist of Orange Peel.
1957 Lawrence Blochman: Here’s How. Seite 45. Hanky Panky.
2 parts gin 1 part Italian-type vermouth 2 dashes Fernet Branca Stir this one. With ice, of course. Twist a sliver of orange peel over the cocktail glass.
1961 Pedro Chicote – El bar en el mundo. Seite 205. Villa Linda Cocktail.
Prepárese en cocktelera: Unos pedacitos de hielo. Dos golpes de Fernet Branca. 1/2 de vermouth italiano. 1/2 copita de gin Gordon. Agítese y sírvase en copa de cocktail, retorciendo por encima una corteza de na ranja.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 176. Fernet Pick me up.
1/4 Fernet Branca 1/4 Branca Vermouth dry rot 1/2 Stein Dry Gin »Whitecock« im shaker mit Eis schütteln und ins Cocktailglas abseihen
Variation 1-1/2 oz gin 1/2 oz dry vermouth 1/2 oz Fernet Branca
1977 Stan Jones: Jones’ Complete Barguide. Seite 301. Hanky Panky.
Cocktail Glass Stir 1-3/4 oz gin 3/4 oz sweet vermouth 1/4 oz Fernet Branca Orange peel
2009 Anistatia Miller & Jarred Brown: Spirituous Journey Book Two. Seite 127. Hanky PankyCocktail. 2 dashes Fernet Branca; 1 part Italian Vermouth; 1 part dry gin; garnish: orange peel.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 138. Hanky Panky. 6 cl Beefeater Gin; 4,5 cl Carpano Formula Antica Vermouth; 0,75 cl Fernet Branca; Garnierung: Orangenzeste.
2012 Tom Sandham: World’s Best Cocktails. Seite 86. Hanky Panky. 45 ml gin; 45 ml sweet vermouth; 2 dashes Fernet-Branca; garnish: orange twist.
2014 Dave Arnold: Liquid Intelligence. Seite 131. Hanky Panky. 45 ml sweet vwemouth; 45 ml gin; 1 bar spoon Fernet Branca; garnish: orange twist.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 144. Hanky-Panky. 2 ounces Fords gin; 1/2 ounce Contratto American rosso vermouth; 1/2 ounce Carpano Antica Formula vermouth; 1/4 ounce Fernet-Branca; garnish: lemon twist.
2015 Adam Ford: Vermouth. Seite 216. Hanky-Panky. 2 oz sweet vermouth; 3/4 oz London dry gin; 1/4 oz Fernet-Branca; 1 orange peel.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 73. Hanky Panky. 45 ml London Dry gin (Tanqueray or Junipero); 45 ml sweet Italian vermouth (Carpano Antica); 7 ml Fernet-Branca; garnish: orange twist.
2016 Jamie Boudreau & James O. Fraioli: The Canon Cocktail Book. Seite 195. Hanky Panky. 1 1/2 ounces gin; 1 ounce sweet vermouth; 1/4 ounce Fernet-Branca; garnish: orange twist.
2016 Robert Simonson: A proper drink. Seite 252. Hanky Panky. 1 1/2 ounces gin; 1 1/2 ounces sweet vermouth; 2 dashes Fernet Branca; garnish: orange twist.
2017 Gary Regan: The Joy of Mixology. Seite 219. Hanky Panky. 1 1/2 ounces gin; 1 1/2 ounces sweet vermouth; 2 dashes Fernet Branca; garnish: orange twist.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 237. Hanky-Panky. 2 oz Tanqueray gin; 1,5 oz. Cocchi vermouth di Torino; 0,25 oz. Fernet-Branca; garnish: 1 orange twist.
2018 Tristan Stephenson: The Curious Bartender Volume II: The New testament of Cocktails. Hanky-Panky. 40 ml Plymouth Gin; 40 ml Martini Rosso; 5 ml Fernet-Branca; garnish: orange zest.
30 ml Rutte Dry Gin
30 ml Antica Formula vermouth
5 ml Gagliardo Fernet Radicale
Preparation: Stirred. Sprinkle with an orange zest.
Alternatively and currently preferred by us:
30 ml Finsbury 47 Gin
30 ml Antica Torino vermouth rosso
5 ml Nardini Fernet
Preparation: 3 ice cubes, stirred for 20 seconds (60 times). Sprinkle with an orange zest.
[1] [8] [12] [13] [14] [15] [16] [17] Imbibe magazine ranks her among the 25 most influential people in bar culture. [12]
History of origins
In 1925, she was quoted in The People magazine as saying: „The late Charles Hawtrey … was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, “Coley, I am tired. Give me something with a bit of punch in it.” It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, “By Jove! That is the real hanky-panky!” And Hanky Panky it has been called ever since.”[1][8][12][13] [16] [17]
Even though the Hanky Panky was invented by Ada Coleman, this cocktail is nothing really new, but something that can be related to older drinks. On the one hand, the Hanky Panky is certainly a descendant of the Martini Cocktail. On the other hand, vermouth and Fernet were already combined in 1889 in the “Vermouth de Turin au Fernet Branca”. Equal parts are mixed with seltzer water. [18] It doesn’t take long before the water is removed. William Schmidt prepared his “L’Appetit” in 1892 with two parts vermouth, one part Fernet and a slice of orange. [19]
Period of origin
The actor Sir Charles Henry Hawtrey was born in 1858 and died on 30 July 1923. [11] Thus we know that the Hanky Panky cannot have been created after 1923. Unfortunately, Ada Coleman does not give an exact year of origin. She merely speaks of “some years ago”. This can be taken to mean many things, but we interpret this period as three to five years. One suspects that Ada would otherwise have spoken of the last or penultimate year, or would have said something like “during the war” or “shortly after”.
The Oxford Companion considers the year 1921 to be probable, for in that year Charles Hawtrey produced ‘Ambrose Applejohn’s Adventure’ at the Savoy Theatre, and also acted in it. The theatre was next door to the hotel. Previously he produced ‘Hanky Panky John’ by Basil McDonald Hastings. The play was performed at the Playhouse Theatre in January and February 1921. The Sporting Times of 5 February 1921 described that the eponymous butler John had the nickname Hanky Panky because he had invented a cocktail called Hanky Panky. [1] [20] [21-76] [21-77] This must have been the inspiration for Charles Hawtrey to name ‘his’ new cocktail ‘Hanky-Panky’. Against this background it becomes clear why Charles Hawtrey said to Ada Coleman: “By Jove! That is the *real* hanky-panky!“, because before that the hanky-panky only existed as a fantasy cocktail in a play.
It may be interesting to know that a musical called Hanky-Panky was performed on Broadway in 1912. Perhaps this event inspired Charles Hawtrey’s shout-out, as Tristan Stephenson surmises. He dates the origin of the Hanky Panky Cocktail to the 1910s. He justifies this by saying that, on the one hand, according to the recipe, a London Dry Gin should be used instead of an Old Tom, and on the other hand, in the first years of the twentieth century, the trend arose to prepare a Martini from dry gin and dry vermouth. This statement is based on false assumptions, and we have already addressed the question of which gin was used in our articles on the Martini Cocktail. Tristan Stephenson further narrows down the time of origin to between 1910 and 1914, on the grounds that Charles Hawtrey could hardly have overworked himself during the First World War. Why not, in fact? We do not think his argument is well founded. As explained, we are more likely to arrive at a date around 1920. [17]
The term “hanky-panky”
The term hanky-panky needs to be explained. Webster understands it to mean “questionable or underhand activities or a sexual dalliance“. The former meaning could be attested as early as 1841. But this is certainly not the meaning Charles Hawtrey had in mind. The Oxford Dictionary also defines hanky-panky as „Behaviour, in particular sexual or legally dubious behaviour, considered improper but not seriously so.”, but points out that the term probably originated in the mid-19th century as an alteration of hopey-pokey. Hokey-pokey in American stood for a deception or trickery, a meaning that in the late 19th century probably derived from hocus-pocus, whose origin in turn can be found in the early 17th century and was used as a magic formula by magicians. [2] [3] [4] [5] [6] [17]
So by hanky-panky we must mean something magical in our context. We have found an explanation for the origin of the term, according to which about 150 years ago British magicians would have waved handkerchiefs (also called hanky in English) to distract the audience from what trickery they were performing with the other hand. This practice was so common that the use of a handkerchief was associated with any clandestine or artful act. It is assumed that just as magicians used the formula hocus-pocus, a rhyming word was also added to hanky, so that it became hanky-panky. [7] [8]
Be that as it may, for us this last explanation fits perfectly. We had already tried the Hanky Panky several times, but somehow we never really found access to it. Especially Frank Arne, as someone who has his problems with Fernet, had a hard time with it. With the right Fernet, however – in our case Fernet Radicale from Gagliardo – the ” Sweet Martini” – because that’s what Hanky Panky actually is – magically transforms into something extraordinary. The flavours fit together perfectly and you almost want to suspect some kind of magic behind it. One can understand Charles Hawtrey’s exclamation, because this cocktail is then really hanky-panky, that is, created by magic.
The recipes
Difford’s Guide talks about the original recipe being greatly improved by the addition of a little orange juice. This improvement, it says, came about in 2010, and it is not known who came up with it. [1] We clearly disagree. With the right ingredients and the right proportions, there is nothing to improve on the original recipe. It is perfect.
The combination of gin, vermouth and fernet does not only appear in recipes as Hanky Panky. Although the Hanky Panky is probably the first cocktail to be devised from these ingredients, as it was created a few years before 1925, probably around 1920, there are cocktails in the books with the same ingredients but under a different name. These are:
However, these names are sometimes understood to mean something quite different. The Fernet Cocktail can also be another mixed drink with fernet (for example, Harry McElhone’s 1930 cocktail consisting of vermouth, fernet and curaçao, or Eddie Clarke’s 1963 cocktail consisting of brandy, vermouth and fernet). We have already written about the Futurity Cocktail. A Fifth Avenue in 1977 at Stan Jones is also a layered drink of crème de cacao, apricot brandy and cream. However, since the Hanky Panky is the oldest cocktail made of gin, Italian vermouth and fernet, we do not go into these other drinks in detail or examine them exhaustively, and whether their designation is commonly understood to mean something quite different. The previously mentioned examples are only to be understood as examples.
It is noticeable that the Hanky Panky only appears eleven times in our list before the year 2000 and is thus in the minority. It seems to have become a classic and better known only in recent times.
Sources
Historical recipes
1927 Anonymus: The Cocktail Book. Seite 18. Kemble House Cocktail.
Use Mixing Glass.
FOUR dashes Fernet-Branca bitters; one-
quarter French vermouth; three-quar-
ters orange gin. Fill with ice, shake well,
and strain into a cocktail glass.
1929 Anonymus: For Home Use. Seite 4. Fifty-Fifty.
Half fill shaker or mixing glass with fine
Ice. 3 dashes Fernet Bitters, 1/2 wineglass
Smythers’ Gin, 1/2 wineglass French or Italian
Vermouth to taste.
Mix, strain, and serve.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 70. Fernet Branca Cocktail.
1/4 Fernet Branca.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
One of the best “morning-after” cocktails ever
invented. Fernet-Branca, an Italian vegetable
extract, is a marvellous headache cure. (No advt.)
1930 Harry Craddock: The Savoy Cocktail Book. Seite 80. Hanky Panky Cocktail.
2 Dashes Fernet Branca.
1/2 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into cock-
tail glass. Squeeze orange peel
on top.
1930 Jere Sullivan: The Drinks of Yesteryear. Seite 23. Majestic.
Originated by a Dash of Fernet Brancha Bitters
foremost Broadway 1/3 Orange Gin
wine clerk. 2/3 Vermouth (either kind)
. Shake well and strain into cocktail glass.
1933 Anonymus: Hollywood’s Favorite Cocktails. Seite 18. Fernet Branca Cocktail (for the morning after)
1/4 Fernet Branca
1/4 Italian Vermouth
1/2 Dry Gin
Shake well and strain into cock-
tail glass.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 70. Fernet Branca Cocktail.
1/4 Fernet Branca.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
One of the best “morning-after” cocktails ever
invented. Fernet-Branca, an Italian vegetable
extract, is a marvellous headache cure. (No advt.)
1933 Harry Craddock: The Savoy Cocktail Book. Seite 80. Hanky Panky Cocktail.
2 Dashes Fernet Branca.
1/2 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into cock-
tail glass. Squeeze orange peel
on top.
1934 A. T. Neirath: Rund um die Bar. Seite 174. Fernet-Branca-Cocktail.
1/4 Fernet-Branca
1/4 Ital. Vermouth
1/2 Dry Gin
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 85. Fernet Branca Cocktail.
2 Dry Gin
1 Fernet Branca
1 Italian Vermouth
Ice. – Stir well. Strain into Cocktail Glass.
Add an olive.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 29. Fernet Branca Cocktail.
1/4 Fernet Branca
1/4 Italian Vermouth
1/2 Dry Gin
Stir well in ice and strain. Add a Cherry.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 36. Hanky Panky Cocktail.
2 Dashes Fernet Branca
1/2 Italian Vermouth
1/2 Dry Gin
Stir well in ice and strain. Squeeze Orange
Peel on top.
Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 70. Fernet, No. 2.
Gin . . . . . . . . 1/2 jigger It. Vermouth . . . 1/4 jigger
. Fernet . . . . . . . . . . . . 1/4 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 83. Hanky Pank.
Gin . . . . . . . . 1/2 jigger It. Vermouth . . . 1/2 jigger
. Fernet . . . . . . . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass, twist orange
peel over and serve.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 104. Hanky Panky.
1/2 Italian Vermouth
1/2 Gin
2 ds. Fernet Branca
1936 Elvezio Grassi: 1000 Misture. Seite 55. Hanky Panky Cocktail (Serie Craddock).
Agitare nel shaker con ghiaccio:
50% Vermouth Torino
50% Dry gin
2 spruzzi Fernet Branca.
Servite.
1937 Anonymus: Here’s How. Seite 22. Cure For Headache.
1/4 Fernet Branca
1/4 Italian Vermouth
1/2 Best London Gin
1937 Anonymus: Here’s How. Seite 45. Ohne Namen.
TO CURE A MORNING HEADACHE
Cocktail of 1/4 Fernet Branca, 1/4 Italian Vermouth, 1/2 Dry Gin.
Shake well and strain into cocktail glass. (Fernet Branca,
an Italian vegetable extract, is a wonderful headache cure.)
1937 R. de Fleury: 1800 – And All That. Seite 37. Branca.
3 Dashes Fernet-Branca
Bitters
3/4 Branca Italian Ver-
mouth
1/4 Gin
Thin piece Lemon Rind
1937 R. de Fleury: 1800 – And All That. Seite 80. Midnight Passion.
1/3 Branca White Ver-
mouth
2/3 London Gin
2 Dashes Fernet-Branca
Bitters
1937 R. de Fleury: 1800 – And All That. Seite 113. Traveller.
1/4 Fernet-Branca
Bitters
1/4 Branca Italian
Vermouth
1/2 Plymouth Gin
1937 R. de Fleury: 1800 – And All That. Seite 250. For Morning Headache.
1/4 Fernet-Branca
Bitters
1/4 “Branca” Italian
Vermouth
1/2 Dry Gin
Shake well and strain
into cocktail glass.
1937 United Kingdom Bartenders Guild: Approved Cocktails. John.
33 1/3 % Italian Vermouth.
33 1/3 % Gin.
33 1/3 % Fernet.
White of an Egg.
Shake.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 113. Fernet Branca Cocktail.
1/4 Fernet Branca
1/4 Italian Vermouth
1/2 Dry Gin
Shake well
Strain into Cocktail Glass
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 85. Fernet Branca Cocktail.
2 Dry Gin
1 Fernet Branca
1 Italian Vermouth
Ice. — Stir well. Strain into Cocktail Glass.
Add an olive.
1947 Pedro Chicote: Cocktails mundiales. Seite 251. Ulises-Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Dos golpes de Fernet Branca.
1/2 de vermouth italiano.
1/2 copita de gin Gordon.
Agítese y sírvase en copa de cocktail, retorciendo
por encima una corteza de naranja.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 343. Fernet Branca.
2 Ginebra seca.
1 Fernet Branca.
1 Vermouth italiano.
Hielo. Revolverlo bien, co-
larlo y servirlo en su copa.
1948 Trader Vic: Bartender’s Guide. Seite 136. Hanky Panky Cocktail.
3/4 oz. dry gin 3/4 oz. Italian vermouth
. 2 dashes Fernet Branca
Stir with cracked ice; strain into chilled cocktail glass.
1949 Emile Bauwens: Livre de cocktails. Seite 44. Fernet Branca Cocktail.
1/2 Gordon’s Gin –
1/4 Fernet Branca –
1/4 Vermouth Italien –
Remuer au verre à mélange et passer
dans un verre à cocktail.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 59. Fernet Branca Cocktail.
Trois traits jus d’orange
1/3 Gin
1/3 Vermouth Italien
1/3 Fernet Branca.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 60. Futurity Cocktail.
Un trait Fernet Branca
1/3 Vermouth Italien
2/3 Gin
Un zeste de citron.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 44. Fernet Branca.
1/2 Dry Gin
1/4 Sweet Vermouth
1/4 Fernet Branca
Stir well with ice and strain into
glass. Serve with Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 44. Fifth Avenue.
1/2 Dry Gin
1/4 Sweet Vermouth
1/4 Fernet Branca
Stir well with ice and strain into
glass.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 47. Hanky-Panky.
2/3 Dry Gin
1/3 Sweet Vermouth
2 Dashes Fernet Branca
Stir well with ice and strain into
glass Serve with twist of Orange
Peel.
1957 Lawrence Blochman: Here’s How. Seite 45. Hanky Panky.
2 parts gin 1 part Italian-type vermouth
2 dashes Fernet Branca
Stir this one. With ice, of course. Twist a sliver of
orange peel over the cocktail glass.
1961 Pedro Chicote – El bar en el mundo. Seite 205. Villa Linda Cocktail.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Dos golpes de Fernet Branca.
1/2 de vermouth italiano.
1/2 copita de gin Gordon.
Agítese y sírvase en copa de
cocktail, retorciendo por
encima una corteza de na
ranja.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 176. Fernet Pick me up.
1/4 Fernet Branca
1/4 Branca Vermouth dry rot
1/2 Stein Dry Gin »Whitecock«
im shaker mit Eis schütteln und
ins Cocktailglas abseihen
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 88. Fernet Branca Cocktail.
1 ounce gin
1/2 ounce Italian vermouth
1/2 ounce Fernet Branca
Stir with ice cubes. Strain into chilled cocktad glass. Add a
cherry.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 70. Fernet Branca Cocktail.
1/4 Fernet Branca.
1/4 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 80. Hanky Panky Cocktail.
2 Dashes Fernet Branca.
1/2 Italian Vermouth.
1/2 Dry Gin.
Shake well and strain into cock-
tail glass. Squeeze orange peel
on top.
1977 Stan Jones: Jones’ Complete Barguide. Seite 279. Fernet Branca Cocktail.
Cocktail Glass Stir
1-1/2 oz gin
1/2 oz sweet vermouth
1/2 oz Fernet Branca
Cherry
1977 Stan Jones: Jones’ Complete Barguide. Seite 279. Fifth Avenue.
Pony Glass Build
Pousse Cafe Style
1/3 crème de cacao
1/3 apricot flavored brandy
1/3 cream
Variation
1-1/2 oz gin
1/2 oz dry vermouth
1/2 oz Fernet Branca
1977 Stan Jones: Jones’ Complete Barguide. Seite 301. Hanky Panky.
Cocktail Glass Stir
1-3/4 oz gin
3/4 oz sweet vermouth
1/4 oz Fernet Branca
Orange peel
2009 Anistatia Miller & Jarred Brown: Spirituous Journey Book Two. Seite 127. Hanky Panky Cocktail. 2 dashes Fernet Branca; 1 part Italian Vermouth; 1 part dry gin; garnish: orange peel.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 138. Hanky Panky. 6 cl Beefeater Gin; 4,5 cl Carpano Formula Antica Vermouth; 0,75 cl Fernet Branca; Garnierung: Orangenzeste.
2012 Tom Sandham: World’s Best Cocktails. Seite 86. Hanky Panky. 45 ml gin; 45 ml sweet vermouth; 2 dashes Fernet-Branca; garnish: orange twist.
2014 Dave Arnold: Liquid Intelligence. Seite 131. Hanky Panky. 45 ml sweet vwemouth; 45 ml gin; 1 bar spoon Fernet Branca; garnish: orange twist.
2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 144. Hanky-Panky. 2 ounces Fords gin; 1/2 ounce Contratto American rosso vermouth; 1/2 ounce Carpano Antica Formula vermouth; 1/4 ounce Fernet-Branca; garnish: lemon twist.
2015 Adam Ford: Vermouth. Seite 216. Hanky-Panky. 2 oz sweet vermouth; 3/4 oz London dry gin; 1/4 oz Fernet-Branca; 1 orange peel.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 73. Hanky Panky. 45 ml London Dry gin (Tanqueray or Junipero); 45 ml sweet Italian vermouth (Carpano Antica); 7 ml Fernet-Branca; garnish: orange twist.
2016 Brad Thomas Parsons: Amaro. Seite 103. Hanky Panky. 1 1/2 ounces gin; 1 1/2 ounces sweet vermouth; 2 dashes Fernet-Branca; garnish: orange zest.
2016 Jamie Boudreau & James O. Fraioli: The Canon Cocktail Book. Seite 195. Hanky Panky. 1 1/2 ounces gin; 1 ounce sweet vermouth; 1/4 ounce Fernet-Branca; garnish: orange twist.
2016 Robert Simonson: A proper drink. Seite 252. Hanky Panky. 1 1/2 ounces gin; 1 1/2 ounces sweet vermouth; 2 dashes Fernet Branca; garnish: orange twist.
2017 Gary Regan: The Joy of Mixology. Seite 219. Hanky Panky. 1 1/2 ounces gin; 1 1/2 ounces sweet vermouth; 2 dashes Fernet Branca; garnish: orange twist.
2017 Jim Meehan: Meehan’s Bartender Manual. Seite 237. Hanky-Panky. 2 oz Tanqueray gin; 1,5 oz. Cocchi vermouth di Torino; 0,25 oz. Fernet-Branca; garnish: 1 orange twist.
2018 Tristan Stephenson: The Curious Bartender Volume II: The New testament of Cocktails. Hanky-Panky. 40 ml Plymouth Gin; 40 ml Martini Rosso; 5 ml Fernet-Branca; garnish: orange zest.
explicit capitulum
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