Ingredients:

  • 5 oz (45 mL) London Dry Gin, chilled
  • 5 oz (45 mL) Sweet Vermouth (Rosso)
  • 1 dash (approx. 1/8 tsp or 6 drops) Fernet-Branca
  • 1 large piece of Orange Peel, for expressing oils
  • Generous handful of large Ice Cubes

Instructions:

  1. Chill the coupe or martini glass thoroughly, ideally in the freezer for at least 5 minutes, or by filling it with ice and water while preparing the drink.
  2. Cut a clean, thin strip of orange peel using a paring knife, ensuring minimal white pith is included. Set aside for garnish.
  3. Fill your mixing glass halfway with large, dense ice cubes. This minimizes dilution during the stirring process.
  4. Using a jigger, accurately measure and pour the chilled London Dry Gin and the Sweet Vermouth into the mixing glass over the ice.
  5. Add precisely one dash (or 6 controlled drops) of Fernet-Branca to the mixture. Be precise, as this ingredient is highly potent.
  6. Insert the bar spoon and stir steadily and gently for approximately 30 to 45 seconds until the outside of the mixing glass is well frosted, chilling and diluting the cocktail perfectly.
  7. Empty any water from the chilled serving glass. Place the strainer over the mixing glass and strain the cocktail smoothly into the prepared glass.
  8. Take the orange peel, hold the rind side down over the drink, and firmly twist or squeeze it to express the essential oils onto the surface of the cocktail.
  9. Drop the expressed orange peel into the Hanky Panky Cocktail or drape it over the rim, and serve immediately.