The Hanky Panky: A Complete History & Classic Recipe

Some cocktails feel inevitable—as if the ingredients were always destined to find each other. The Hanky Panky is one of those rare drinks: assertive yet elegant, aromatic yet silky, a perfect bridge between the gin-soaked classics of the early 20th century and the bitters-driven palate of modern cocktail culture.

Take a sip and you immediately understand why this drink has endured for more than a century. Bright, crisp London dry gin forms the backbone; sweet vermouth extends a dark, herbaceous warmth; and a precise kiss of Fernet-Branca delivers the final flourish—minty, bitter, and unmistakably dramatic. It arrives clean and confident, leaving a trail of complexity that lingers long after the glass is empty.

But the Hanky Panky isn’t just a beautifully balanced cocktail. It is a landmark in mixological history: one of the first classic cocktails created by a woman and a defining expression of the pre-war London hotel bar era. Its story is one of craft, mentorship, and a bartender whose influence is only now being fully recognized.

This is the complete history of the Hanky Panky—where it came from, how it evolved, and why it remains essential today.

I. Origins

Ada Coleman: A Pioneer Behind the Bar

The Hanky Panky was created in the early 1900s by Ada “Coley” Coleman, head bartender of the American Bar at London’s Savoy Hotel. Coleman stands as one of the most celebrated bartenders of the era—male or female—and her tenure at the Savoy marked a high point in the cosmopolitan cocktail culture of Edwardian London.

A Drink for a Famous Performer

According to Savoy lore, Coleman created the Hanky Panky for the actor Sir Charles Hawtrey, a regular at the bar who wanted “something with a bit more kick.” Coleman experimented with combinations until she found the perfect trio:

• Gin

• Sweet vermouth

• A dash of Fernet-Branca

Hawtrey reportedly exclaimed, “By Jove! That is the real hanky panky!”—and the name stuck.

The Innovation

The inclusion of Fernet-Branca was groundbreaking. At the time, fernet was consumed primarily as a medicinal tonic. Using it as a cocktail modifier was bold, unconventional, and visionary—a testament to Coleman’s creativity.

II. Historical Evolution

Early 20th Century Popularity

The Hanky Panky quickly became a Savoy signature, part of a new wave of bitter-forward cocktails that complemented the era’s evolving tastes. As aperitif culture grew in Europe, guests increasingly sought complex, aromatic drinks rather than purely spirituous ones.

The Savoy Cocktail Book

In 1930, Harry Craddock—Coleman’s successor—published The Savoy Cocktail Book. Coleman’s Hanky Panky was included, ensuring its preservation for future generations.

Mid-Century Decline

Following World War II, the cocktail landscape shifted toward simpler highballs, clear spirits, and lighter flavors. The Hanky Panky’s bitter complexity temporarily fell out of favor.

Craft Revival

The late 20th- and early 21st-century cocktail renaissance brought back classic recipes—and renewed interest in Fernet-Branca. Suddenly, the Hanky Panky felt modern again:

• Bitter-driven

• Elegant

• Tied to a historical figure

• Designed with precision

By the mid-2010s, it had become a standard in serious cocktail bars worldwide.

III. Ingredients & Technique

The Hanky Panky is deceptively simple—just three ingredients—but the balance must be exact.

Gin

A London dry gin is classic. Qualities to look for:

• Juniper backbone

• Citrus brightness

• Clean, structured finish

Overly floral gins can disrupt the drink’s balance.

Sweet Vermouth

Choose a high-quality sweet vermouth with:

• Warm spice

• Herbal depth

• Balanced sweetness

• Freshness (always refrigerated)

Cocchi Vermouth di Torino or Carpano Antica offer exceptional results.

Fernet-Branca

The signature accent.

• Bitter

• Cooling

• Minty

• Resinous

• Complex

Just a barspoon transforms the drink—too much overwhelms the structure.

Technique: Stirred, Not Shaken

The Hanky Panky is built like a Martini or Manhattan:

• Stir gently to chill and dilute

• Avoid cloudiness

• Aim for velvety texture and clarity

Garnish: Orange Peel

Expressed orange oils are essential—they lift the drink’s aromatics and bridge gin’s citrus and vermouth’s spice.

IV. Cultural Significance

A Woman at the Center of Cocktail History

Ada Coleman remains one of the industry’s most influential figures. Her Hanky Panky is not just a recipe but a milestone—proof that women shaped the golden age of cocktails even when history tried to forget them.

A Gateway to Fernet

The Hanky Panky helped introduce Fernet-Branca to cocktail culture long before it became a bartender favorite. Without this drink, fernet’s role in modern mixology might look very different.

The Savoy Legacy

The American Bar at the Savoy is a foundational institution in cocktail history. The Hanky Panky is one of its most important contributions—a drink that both defined and transcended its era.

A Modern Classic

Today, the Hanky Panky sits comfortably in the pantheon of essential stirred cocktails:

• Martini

• Manhattan

• Negroni

• Boulevardier

• Vesper

• Hanky Panky

Its profile aligns perfectly with contemporary tastes for bitters, amaros, and aromatics.

V. How to Make the Classic Version Today

Recipe — The Classic Hanky Panky

Ingredients

• 1.5 oz (45 ml) London dry gin

• 1.5 oz (45 ml) sweet vermouth

• 2 barspoons (10 ml) Fernet-Branca

• Orange peel

Method

1. Add gin, sweet vermouth, and Fernet-Branca to a mixing glass.

2. Fill with ice and stir for 15–20 seconds until chilled and silky.

3. Strain into a chilled coupe or Nick & Nora glass.

4. Express an orange peel over the surface; use as garnish.

Specs

• Glass: Coupe or Nick & Nora

• Ice: None (served up)

• Garnish: Expressed orange peel

• Style: Stirred, spirit-forward aperitif

Technique Notes

• Fresh vermouth is essential—oxidized vermouth kills the drink.

• A precise measure of Fernet-Branca is critical; too much dominates.

• Stir until cold but still clear—avoid over-dilution.

• Express citrus lightly for balanced aromatics.

Variations & Lineage

• Fifty-Fifty Hanky Panky: 1 oz each gin & vermouth; 1 barspoon fernet

• Aged Hanky Panky: Use barrel-aged gin

• Amaro-Forward Hanky Panky: Add 0.25 oz nonino or amaro montenegro

• Dry Hanky Panky: Half dry vermouth, half sweet

• Coleman’s Tribute: Slight extra orange bitters for brightness

Service & Pairing Tip

• Beautiful with cured meats, olives, aged cheeses, smoked nuts, dark chocolate, or grilled citrus dishes.

• Ideal for aperitif hour or late-evening sipping.

VI. Modern Variations & Legacy

A Template for Bitter-Driven Stirred Cocktails

The Hanky Panky helped inspire a wave of modern amaro-forward cocktails, encouraging bartenders to explore:

• Fernets

• Alpine amari

• Bitter aperitivi

• Split-vermouth structures

• Gin-centric stirred builds

It remains a foundational template.

Lasting Legacy

The Hanky Panky endures because it captures a rare combination:

• Historical significance

• Perfect balance

• Modern flavor structure

• A story worth telling

• A creator worth remembering

Ada Coleman’s legacy lives in every glass.

Her cocktail remains not just a drink, but a tribute—to creativity, precision, and quiet revolution.