Okay, so lemme tell you about my attempt to recreate a bit of The American Bar magic at home. You know, The Savoy in London? Iconic.
First off, I got obsessed after watching some documentary. The whole vibe – the history, the cocktails, the bartenders… I was hooked. Decided I needed to try making one of their classics. I started by hitting up Google, naturally. Landed on a recipe for their Hanky Panky. Sounded intriguing.
Ingredients, gather ’round:
- Gin (I went with Tanqueray, seemed appropriate)
- Sweet Vermouth (Carpano Antica Formula, because why not?)
- Fernet-Branca (This is the key, the mysterious, bitter ingredient)
Alright, so I grabbed my cocktail shaker, a jigger (for proper measurements, important!), and a strainer. I measured out:
- 1 1/2 oz Gin
- 1 1/2 oz Sweet Vermouth
- 2 Dashes Fernet-Branca (two! Don’t go overboard, that stuff is potent)
Poured everything into the shaker, filled it with ice, and shook it like I was trying to win a dance-off. Seriously, give it a good shake, 15-20 seconds. You want it nice and chilled.
Then, I grabbed a chilled coupe glass (I stuck it in the freezer for a few minutes beforehand – pro tip!). Strained the cocktail into the glass. And…that’s it.
The Verdict
Okay, so here’s the honest truth. It wasn’t exactly like drinking it at The Savoy. But it was damn good. The gin and vermouth play nice together, but that Fernet-Branca? That’s what makes it. It adds this complex, bitter, almost medicinal note that’s surprisingly addictive. I could see why it’s a classic.
Things I learned:
- Quality ingredients matter. Seriously, splurge a little on the vermouth.
- Fernet-Branca is powerful stuff. Use it sparingly.
- Chilling the glass makes a difference.
Would I make it again? Absolutely. It’s a sophisticated cocktail that’s surprisingly easy to make once you have the ingredients. Plus, it makes me feel a little bit fancy, like I’m channeling my inner high-roller at The Savoy. Give it a try – you might be surprised!
Next time, I’m tackling their White Lady. Wish me luck!
