The Story Behind The La Naranja Amarga
With the East Coast and Midwest awash in unseasonably gorgeous weather, our taste buds believe we’re in full-on spring. Who are we to dissuade them? It’s a perfect time to recreate – with subtle differences, naturally -- a classic cocktail from our favorite bar in a springtime destination that’s beautiful all year round. I’m speaking of Mexico City’s Hanky Panky.
We start with a gin base, as they do at Hanky Panky. But we wanted something with an orange tinge, so we split the sweet vermouth and instead of the traditional 1.5 ounces used 1 ounce of Punt e Mes, which has a slightly more orange taste. The remaining ½ ounce was replaced with a local Argentinian triple sec. Of course we kept the Fernet Branca; I don’t think you could call it a Hanky Panky variation without the Fernet. But this rendition is a little drier than your typical classic.
- 1.5 ounces gin
- 1 ounce sweet vermouth
- ½ ounce triple sec
- ¼ ounce Fernet Branca
- 1 cup ice
- Grapefruit twist (garnish)
- Combine all ingredients into a mixing glass
- Stir gently for around 1 minute
- Strain into a coupe
- Garnish with grapefruit twist