Hanky Panky

1 1⁄2 oz Gin
1 1⁄2 oz Sweet vermouth, Carpano Antica Formula
2 ds Fernet Branca
1 twst Orange peel (as garnish)
Instructions

Stir well with ice and strain into chilled cocktail glass. Twist orange peel over surface of the drink.

YieldsDrink
Year
1925
Authenticity
Unknown
Source reference

Vintage Spirits and Forgotten Cocktails, Ted Haigh
http://en.wikipedia.org/wiki/Hanky-Panky_cocktail

Curator rating
4 stars
Average rating
4 stars
(36 ratings)
From other users
  • Wrong vermouth, but eased up on fernet and liked it. Much better than a negroni
  • Pretty sweet, but way better than I thought. A keeper.
  • Made with St. George Terroir and Cocchi - the Terroir and the FB played nicely with each other.
  • 2, 1, 1/4
  • Made with antica.
  • My wife hated this. Said "This cocktail hurt my feelings". But I liked it. My first time trying a Fernet Branca drink. — ★★★★
  • Elegante com Dolin. Potente e mais amargo com Punt e Mes
  • 1/4/18: 1.5 oz Tanqueray, 1.5 oz Cocchi vermouth, scant 1/4 tsp Fernet Branca, orange peel, 1 big rock. Very nice. Might like to try a variation with 1 oz gin, 2 oz vermouth.
  • One of my favorites. Pretty sweet, but the Fernet adds enough to keep it interesting.
  • Good but a bit boring. Best with a very nice vermouth. More fernet also helps.
Similar cocktails

trying to figure out what the "Hanky Panky Nohow" would be. Anyway, I enjoy this drink with a little more fernet.

I actually prefer this with a more "traditional" sweet vermouth--like Dolin or Martini & Rossi; Carpano has a bit to much vanilla for this drink IMO

I like 2 gin, 1 vermouth, 1/4 fernet in this.

We do:

1.5 oz Beefeater

.75 oz Cocchi Vermouth di Torino

.5 oz chilled Fernet-Branca, as float

Stir, strain into a Nick & Nora, float. No other garnish.

The Cocchi rosso vermouth and the Branca work beautifully together in this and other applications.

TheTaj commented on 12/31/2022:

If you like a Martinez, then you'll probably like this one.

Easy Out

1 1⁄2 oz Gin, Tanqueray
1 oz Grapefruit juice
1⁄2 oz Raspberry syrup (1:1 simple, steep overnight w/mashed berries)
1⁄2 oz Aperol
1⁄4 oz Campari
Instructions

Combine all ingredients in mixing glass and stir. I actually prefer this citrus drink stirred is has a richer body. Strain over large ice chunk in rocks glass.

YieldsDrink
Year
2008
Authenticity
Your original creation
Creator
Kyle Davidson, The Violet Hour, Chicago, IL
Curator rating
Not yet rated
Average rating
4 stars
(21 ratings)
From other users
  • Used cassis in place of the raspberry syrup
  • Maybe 4.5. Has a refreshing but bitter snap. Nicely balanced, and not run-of-the-mill tasting.
  • Felt a little sweet but I think maybe my grapefruit just wasn't tart enough?
  • Tried this with raspberry liqueur and it did not work all that well. Finish had a medicinal edge.
  • almost 5 star - 5 ratings worth
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Thanks for sharing- this is a great drink, very refreshing. I will try the raspberry syrup, but for now I muddled a couple fresh berries in simple syrup which worked well. I think St. Germain might also be good here when fresh berries are harder to come by.

Dan commented on 9/28/2011:

I'm thinking that a tsp or so of raspberry jam might work as a sub, although it would lack the vibrancy of fresh berries. You'd want to double-strain to remove the seeds, presumably. I have found that Aperol + Campari gives a grapefruit-like flavor, so the addition of real juice makes perfect sense. The raspberry is unexpected with the grapefruit; it uncharacteristically appeals to me. Thanks, Kyle!

The whole grapefruit + raspberry accord is like the Blinker, which is also a great drink. I wonder if Grenadine (homemade) + lemon might sub for raspberry syrup? 

Thanks,

Zach

fmoehl commented on 4/03/2022:

I used Monin Raspberry Syrup and juiced a pink grapefruit. It was way too sweet. Yellow grapefruit juice may work better. I had to add a bit lemon juice to balance the drink better.

Maximillian's Downfall

2 t Honey
2 oz Mezcal, Scorpion Silver
1 1⁄2 oz Coconut Water (roasted coconut juice)
1 1⁄4 oz Orange liqueur, Cointreau Noir
1⁄4 oz Amaretto
1⁄2 oz Heavy cream
1 pn Nutmeg (as garnish)
Instructions

Stir honey with mezcal first. Add other ingredients. Shake 30 seconds. Strain into cocktail glass. Dust with nutmeg.

Notes

Variation: Sub St Germain or Solerno for Contreau Noir. Variation: Garnish with Chili Powder instead of Nutneg.

YieldsDrink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Source reference

http://spiritsreview.com/recipes-mezcal.htm

Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
From other users
  • A weirdly dissonant Alexander. Somewhere between a Scotch and Coconut and Brandy Alexander. Too sweet.
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Dan commented on 9/27/2011:

Moderated to put into standard format and remove errant ingredient. The original calls for "Roasted Coconut Juice". How is this made or is it purchased? Seems like way too much volume for a cocktail glass. Perhaps it makes two drinks?

Mercury

1 oz Mezcal, Scorpion Silver
1 oz Gin, Citadelle
6 oz Tonic water, Fever Tree
Instructions

Lime for Garnish

Mix Mezcal and Gin over ice, add tonic and lime wedge (bitters optional). Enjoy!
Note: The Mercury is basicly a smoky gin and tonic.

YieldsDrink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
Similar cocktails
No similar cocktails found.

Friuli Fizz

2 oz Amaro Nonino
1⁄2 oz Lemon juice (meyer)
1⁄2 oz Lime juice
3⁄4 oz Simple syrup (lemon verbena)
1 T Ginger (in small chunks)
1 oz Soda water
Instructions

Muddle ginger and verbena syrup; dry shake; strain; ice-filled collins; soda top. Garnish with crystallized ginger wrapped in a Meyer lemon twist

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Chris Bostick, Varnish, LA
Source reference

http://blueprintcocktail.com/2009/05/18/mixology-monday-xxxix-amaro/

Curator rating
Not yet rated
Average rating
Not yet rated
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Bella Rosa

1 oz Blanco tequila
1⁄2 oz Elderflower liqueur
1⁄2 oz Aromatized wine, Lillet Blanc
1⁄2 oz Lime juice
1⁄2 oz Pomegranate juice
1 Egg white
Instructions

Dry shake, shake with ice, strain, ice-filled rocks glass.

YieldsDrink
Year
2008
Authenticity
Unknown
Creator
Elad Zvi, Devito South Beach, Miami
Source reference

Food and Wine Cocktails 2008 p. 104

Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Complex, girly, frothy pink pretty in turquoise & gold o.f. glasses
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Accoutrement

2 oz Calvados
3⁄4 oz Strega
1⁄2 oz Orange liqueur, Clément Créole Shrubb (or Grand Marnier)
3⁄4 oz Lemon juice
2 ds Peychaud's Bitters
3 Cherry (brandied)
Instructions

Shake, strain, cocktail glass, garnish with cherries

YieldsDrink
Year
2008
Authenticity
Authentic recipe
Creator
Chris Hannah, Arnaud's French 75, New Orleans
Source reference

Food and Wine Cocktails 2008 p.135

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Reduce Strega and lemon juice to 0.5 oz
  • Used Laird’s bonded and PFDC. Even beyond the indulgent garnish there’s a strong cherry aspect somehow. Herbaceous, maybe a bit medicinal, but pleasant and interesting. — ★★★★
  • Fine, if somewhat unremarkable, sour.
  • I think maybe turning down the Strega would help this to be less sweet. Would not recommend using Gran Marnier. Otherwise, a great use of Calvados.
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  • Queen Of Quarantine — Cognac VSOP, Pomegranate Liqueur, Brandy, Campari, Lime juice, Lavender syrup
  • Blind Date at Chelsea — Cognac VSOP, Sloe gin, Maraschino Liqueur, Lemon juice, Simple syrup, Strawberry, Raspberry, Lemon peel

This had been on my to-try list for months, and I'm glad I finally did. A fruity-herbal sidecar of sorts. Great use for both Calvados and Strega, both of which I rarely reach for. I could see tinkering with the proportions a bit (Dan might think this is too sweet :) ), but the overall idea is a good one.

Bison Beach

1 1⁄2 oz Bison grass vodka
3⁄4 oz Aperol
2 oz Apple cider
3⁄4 oz Lemon juice
1 twst Orange peel (as a garnish)
Instructions

Shake, strain, martini, garnish

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Source reference

Food and Wine Cocktails '09

Curator rating
Not yet rated
Average rating
3.5 stars
(5 ratings)
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Sweetened With Better-Sweet Love, or Something Along Those Spacious Lines

1 oz Vodka, 42Below (Manuka Honey)
3⁄4 oz Lime juice
1⁄2 oz Simple syrup (1:1, cold process)
1 ? Egg white (of a size 6 egg)
1⁄3 oz Averna
1⁄3 oz Amaro Montenegro
2 ? Orange peel (swaths)
3 dr Bitters, Angostura (garnish)
Instructions

Mime shake then shake over ice. Fine strain into coupe & garnish

Notes

42Below Cocktail World Cup 2011 entry

YieldsDrink
Year
2011
Authenticity
Your original creation
Creator
Jonny Almario, Hawthorn Lounge, New Zealand
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Oddfellows Local 151 — Demerara Rum, Bigallet China-China, Jamaican rum, Pimento bitters, Lime juice, Honey syrup
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The Smoked Palomino

2 oz Amontillado Sherry, Lustau Dry Amontillado
1 oz Crema de mezcal, Del Maguey
1 oz Grapefruit juice
3⁄4 oz Lime juice
1⁄2 oz Simple syrup
3⁄4 oz Club soda
1 wdg Lime
Instructions

Rim the lip of a Pilsner glass by lubricating with a lime wedge and rolling in a plate of salt. Add 4 perfect cubes of ice to the glass. In a shaker or mixing glass, combine the simple syrup, lime, grapefruit, Crema de Mezcal, and sherry over ice, and shake vigorously. Strain into the rimmed and iced Pilsner glass. Top with club soda, and garnish with the lime wedge. Serve with a tall straw.

History

Third place winner, Vinos de Jerez Sherry Cocktail Competition 2009

YieldsDrink
Year
2009
Authenticity
Authentic recipe
Creator
Phil Ward, Mayahuel, NYC
Source reference

http://blogs.villagevoice.com/forkintheroad/2009/12/sherry_competit.php

Curator rating
Not yet rated
Average rating
4.5 stars
(2 ratings)
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Delicious and easy drinking cocktail. Would be a major hit at parties if converted to a make-ahead bulk cocktail. 

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