Ada Coleman (Coley), American Bar at the Savoy Hotel, London, circa 1903–1925. Coleman served as head bartender at the American Bar from 1903 to 1925, the first (and for many decades, only) female head bartender at a major London hotel bar. She created the Hanky Panky for the actor Sir Charles Hawtrey, who requested something with 'a bit of punch in it.' The drink's name was Hawtrey's response to tasting it: 'By Jove! That is the real Hanky Panky!'
The Hanky Panky is the oldest cocktail created by a woman in professional bartending — gin, sweet vermouth, and Fernet-Branca, stirred and served in a coupe, created by Ada Coleman (known as Coley) at the American Bar of the Savoy Hotel in London around 1903–1925. Coleman was the first female head bartender at the Savoy and served as its head bartender from 1903 to 1925. She created the Hanky Panky for Sir Charles Hawtrey, a famous actor who asked her for 'something with a bit of punch in it' — Fernet-Branca's mentholated bitterness was the punch. The drink is a Martini variant with Fernet replacing the dry vermouth, creating a much more bitter, medicinal, aromatic cocktail that sits between an aperitivo and a digestivo.
FOOD PAIRING: The Hanky Panky's medicinal bitterness and sweet vermouth richness pairs with rich, fatty, and umami-heavy preparations. Provenance 1000 pairings: beef tartare (the menthol freshness of Fernet cuts through raw beef's iron quality), aged Gruyère with truffle honey (the bitter-sweet contrast), duck liver paté with toast, foie gras with port reduction (the vermouth's sweetness bridges), and dark chocolate with sea salt.
{"London Dry gin (1.5 oz): Tanqueray or Beefeater. The gin's juniper backbone must be assertive enough to hold against Fernet-Branca's extreme bitterness.","Sweet vermouth (1.5 oz): Carpano Antica Formula is the premium choice — its vanilla and dried cherry depth provides the sweetness that counterbalances Fernet's bitterness. Dolin Rouge produces a lighter version.","Fernet-Branca (2 dashes to 1/4 oz): the Italian amaro's mentholated, intensely bitter, herbal profile is the Hanky Panky's defining element. Start with 2 dashes; increase to 1/4 oz for a more medicinal, bitter-forward drink.","Stir for 40 rotations over ice — the Hanky Panky is a spirit-forward stirred cocktail. Shaking would aerate and cloud a drink whose character is intended to be silky and direct.","Serve in a chilled coupe or Martini glass with an orange twist expressed over the drink. The orange's essential oils provide aromatic brightness that the Fernet's menthol needs as a counterpoint.","The balance point is between the gin's herbaceous juniper, the vermouth's sweet fruit, and the Fernet's medicinal bitterness — all three must be present to each sip."}
The Hanky Panky's historical context matters: Ada Coleman was a pioneering figure in professional bartending, and the drink's name was considered mildly risqué in Edwardian London. At the Savoy's American Bar, which has been operating continuously since 1889, the Hanky Panky remains on the menu as a tribute to Coleman. For a contemporary version: substitute Cynar for Fernet-Branca — Cynar's artichoke-based bitterness is softer and more approachable while maintaining the amaro-Martini structure.
{"Using too much Fernet-Branca: Fernet dominates extremely easily. Start at 2 dashes and adjust carefully. Too much Fernet makes the drink taste of medicine rather than cocktail.","Using cheap sweet vermouth: the Hanky Panky's vermouth needs quality. A flat or oxidised vermouth produces a flat or oxidised drink.","Shaking instead of stirring: the Hanky Panky is a spirit-forward, Martini-family cocktail. Shaking introduces aeration that disrupts its direct, precise character.","Omitting the orange twist: the orange's aromatic oils are the drink's aromatic top note that lifts the Fernet's heaviness."}