Uploaded August 2026 | Updated September 2026, 5 days ago
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1970s Hanky Panky
When it comes to classic cocktails, I often find myself rejiggering recipes that feel unbalanced to modern palates and the Hanky Panky is definitely one of them. With equal parts gin and sweet vermouth, it can come across as too sweet and a bit thin. I usually bump up the gin and dial back the vermouth to give it more body and a drier finish while keeping the same flavor backbone.
But when I decided to try my vintage Fernet, I stuck to the classic specs and it didn’t disappoint. The oxidized vermouth already felt drier, and there’s something about the vintage Fernet that was bone-dry and almost tannic. The result was extremely enjoyable.
If you’re interested in getting into vintage spirits, drop your questions in the comments.
Cheers!
Classic Hanky Panky Recipe
1.5 oz dry gin
1.5 oz sweet vermouth
0.25 oz Fernet-Branca
Orange zest, for garnish
BUY MY BOOK ➡️ dashbook.com/book/byob-be-your-own-bartender
SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10
1970s Hanky Panky
When it comes to classic cocktails, I often find myself rejiggering recipes that feel unbalanced to modern palates and the Hanky Panky is definitely one of them. With equal parts gin and sweet vermouth, it can come across as too sweet and a bit thin. I usually bump up the gin and dial back the vermouth to give it more body and a drier finish while keeping the same flavor backbone.
But when I decided to try my vintage Fernet, I stuck to the classic specs and it didn’t disappoint. The oxidized vermouth already felt drier, and there’s something about the vintage Fernet that was bone-dry and almost tannic. The result was extremely enjoyable.
If you’re interested in getting into vintage spirits, drop your questions in the comments.
Cheers!
Classic Hanky Panky Recipe
1.5 oz dry gin
1.5 oz sweet vermouth
0.25 oz Fernet-Branca
Orange zest, for garnish
