First, my husband, Christopher, who no longer would like to be referred to by ‘husband’ here but by his own name (maybe should have thought twice before he put a ring on it) is not one to turn down a drink. He leafs through all the cocktail books I bring in (never telling me I’ve bought too many. Thank god.) and, in addition to being my test monkey, he very often makes up his own drinks or makes a recipe that appeals to him. Lately it’s been the Hanky Panky via the PDT cocktail book. But not just your run of the mill HP. For the Gin, he uses the very assertive Terroir from St. George Spirits. Quite possibly his favorite gin ever. For me, this completely changes the drink and it’s totally something else, in a good way. Like when you put an onion in a martini and get to call it a Gibson. Be warned, this is like a pine forest took up camp in your cup, which you will either love, or not. NO in-betweens here!
Hanky Panky in a Forrest
2 oz. St. George Spirits Terroir Gin
1-1/2 oz. Carpano Antica Sweet Vermouth
1/4 oz. Fernet Branca
Stir all ingredients over ice in a mixing glass and strain into a chilled coupe.
For me, it’s all about this Negroni variation suggested by Michael Dietsch via his Serious Drinks article found here. I mean…dang! Smith and Cross was always a bit too powerful to the point I sometimes was unsure of what to do with it. But with Carpano and Campari it tames that wild beast of a rum into delectable smoothness. At first my only addition was adding a grapefruit peel garnish. I’m a bit sad to think about how many grapefruits I peeled to death and then forgot to eat the inside of. I need to learn to supreme citrus already! And then it happened, I ran out of Carpano. Playing my own game of swapping out the liquor I turned to Cocchi Vermouth di Torino and it worked in this drink’s favor. So much so I decided I’d even name this one.
1-1/2 oz. Smith and Cross Jamaican Rum
3/4 oz. Campari
3/4 oz. Cocchi Vermouth di Torino
grapefruit peel for garnish
In a mixing glass filled 2/3 with ice, add first three ingredients. Stir for 30 seconds and pour into a chilled double rocks glass. Cut a peel of grapefruit about 3 inches long. Express the oil over the drink, swab the inside of the glass with the oil and drop the peel into the glass.
Why a double rocks glass for that small amount of liquid? It’s all about getting that grapefruit aroma in there and up your nose. When I added that grapefruit peel the first time I tried this variation, bells went off; it was pretty darn perfect for me. And the rest of the drink? Velvet texture. The sharpness of the Smith and Cross is but by the syrupy Vermouth and bitter-sweetness of Campari. Powerful, and yet so easy to drink.
So what are you guys drinking at home? Is it your favorite classic cocktail? Or maybe it’s just a good beer. Let me know!