Malty genever gives backbone and grainy flavor to this version of the classic Hanky Panky at Harlem’s Sugar Monk, while chile-infused bitters add a lingering hint of heat. “The orange bitters have big personality,” but won’t overwhelm the other flavors, says the bar’s beverage director, Ektoras Binikos, who sells bottles of the spiced orange bitters at the bar. Here, he shares an easy DIY version to make at home.
Sugar Monk’s Hanky Panky
Ektoras Binikos | New York City
- 1 1/2 ounces unaged genever, preferably Old Duff Blended Dutch
- 1 1/2 ounces sweet vermouth, preferably Carpano Antica Formula
- 1 barspoon Fernet-Branca
- 3 dashes chile-infused orange bitters (see Editor’s Note)
Garnish: orange twist
- Stir all ingredients with ice.
- Strain into a chilled Nick & Nora or coupe glass.
- Twist the orange peel over the top of the drink to express the essential oils from the peel, then use the peel to garnish the drink.
Chile-Infused Orange Bitters
Pour one 5-ounce bottle of Regans’ Orange Bitters No. 6 into a glass jar with two Thai chiles (also called bird’s eye chiles), cut in half. Cover the jar. Macerate for 6 hours. Strain and return the liquid to the bitters bottle, then cap tightly. Keeps indefinitely.