Hanky Panky
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Ingredients
Yield:1 drink
- Ice
- 1½ounces gin
- 1½ounces sweet vermouth
- ¼ to ½teaspoon fernet, such as Fernet-Branca, Contratto Fernet or Faccia Brutto Fernet Pianta
- 1(2-inch-long) piece of orange peel, for serving
Preparation
- Step 1
Place a coupe or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
- Step 2
In a cocktail shaker or mixing glass filled with ice, combine the gin, vermouth and fernet. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. Hold the orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils into the glass and garnish with the orange peel.
Private Notes
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Cooking Notes
first time
Very good! I was hesitant to make this but figured I’d give it a try. It was a hit! My mom and sister said it actually tasted like honey. I would like to make again in the winter and garnish with the orange peel and a clove or star anise to give it more of a seasonal kick.
slight adjustments
Made a different version: 2 oz gin 1.5 oz sweet vermouth 0.25 oz fernet pianta Would do less fernet next time. Not sure I’ll try a 1:1 gin/vermouth combo since I don’t love heavy vermouth generally.
Marjorie Taylor Green
This was incredibly tasty - 1/2 teaspoon of F-B worked just fine. Go with a 1/4 if bitter ain’t your thing but at least put some in there. Shaken instead of stirred…
JRH
This is so heavy on the vermouth, it mostly just tasted like vermouth (though YMMV, of course!). We added a couple more teaspoons of fernet, and a splash of aquavit, to round each cocktail out, which produced a quaffable cocktail, but we likely won't be picking this recipe again.
menusha.kitchen
The advice about going easy on the Fernet is key. Even a whole teaspoon overwhelms the drink.
dan
This is very good and well balanced. My wife and I liked 1/4 teaspoon, and we have yet to try it with 1/2 teaspoon. The orange peel is essential.
Gavin M
Used Forthave's Marseille amaro. Yum.
first time
Very good! I was hesitant to make this but figured I’d give it a try. It was a hit! My mom and sister said it actually tasted like honey. I would like to make again in the winter and garnish with the orange peel and a clove or star anise to give it more of a seasonal kick.
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