Archive for the ‘Hanky Panky’ Category

mxmologoLUPEC Boston is honored to be hosting today’s Mixology Monday at our humble abode.  Inspired by a chance encounter that Pink Lady had with a cocktail novice, we’ve decided to consider those cocktails that would be suitably delicious for the first timer.

Obviously there are a couple things to consider when offering up advice to the amateur cocktailian.  First off your suggestions need to be balanced.  Something too bitter, too sweet or too boozey results in our possible convert spending an eternity in vodka/soda purgatory.

And secondly we should consider accessibility.  Folks are afraid of words they don’t know or understand.  And rather than ask for guidance and clarification they will often just turn and run.  Cocktails for the first timer should be relatively simple and incorporate common ingredients.  Not only do we want the cocktail newcomer to enjoy and understand what they’ve just imbibed, we want to be able to write down the recipe and make it clear that it is something they can easily create for themselves at home!

Let’s hear from some of lovely ladies of LUPEC Boston.  How would they pave thelupec_logo72 way to cocktail glory for an amateur?

Pink Lady is a firm believer in the power of the Jack Rose.  “I think in sweeter incarnations and made with a little Peychaud’s, it could easily trick booze-fearing drinkers into swilling back something made with a brown liquor.”

Bourbon Belle chimed in with the Sidecar.  She describes “the combination of the bold and interesting flavor of brandy that is juxtaposed with the sour kick of fresh lemon juice and balanced with the sweet orange flavor of Cointreau” as a great well-balanced cocktail that goes down easy for the novice drinker.

Pink Gin agrees that the brown spirits tend to be an easier sell to the cocktail beginner.  She suggests a Mint Julep (hopefully served in the proper vessel) or perhaps her father’s favorite, a Bourbon Manhattan.  If Pink Gin gets her charm from her father I’m sure he could successfully put a Manhattan in the hands of any teetotaler!

Pinky Gonzalez pipes in with some options to help a newbie recover from any previous gincidents.  She’s used the Left Bank (Gin, St Germain and Sauvignon Blanc) to make “gin-drinkers out of many an unwitting soul.”  She also recommends the Vesper, saying “it’s good for vodka drinkers/gin fearers; the idea that there is vodka in there is enough for some to ‘go there.’  The Lillet offers the vermouth-fearer an alternative and the James Bond reference is a good hook for some folks.”

As someone who spends a big chunk of my life behind the stick making drinks for the general public I’m constantly considering gateway cocktails.  There is nothing more gratifying than introducing someone whose “usual” is a vodka and soda to the wonderful world of flavorful, balanced cocktails.  For this reason I’ve taken to calling them my greatway cocktails.  For our purposes today we will be focusing on gin and whiskey, the two base spirits that seem to be most misunderstood by the masses.

Let’s start with gin.  There is an erroneous fear of gin running rampant through our society that LUPEC is attempting to quell.  Gin is delicious and according to our good friend Patrick Sullivan it makes you smarter.  Armed with this fact and a few cocktails conversion is imminent.

Fine and Dandy Cocktail (from the Savoy Cocktail Book)

1/2 Plymouth Gin

1/4 Cointreau

1/4 Lemon Juice

1 dash Angostura Bitters

Shake well and strain into a cocktail glass.

The Fine and Dandy is a greatway cocktail for many reasons.  Like Bourbon Belle’s suggestion of the Sidecar, the sweet and sour aspects of this cocktail are wonderfully balanced but do not overwhelm the nuances of the gin.  In addition this cocktail gently introduces bitters, a cocktail ingredient that unnecessarily frightens the cocktail neophyte.

imagesThe Stork Club Cocktail

1.5 oz Gin

.5 Cointreau

1 oz Orange Juice

.25 oz Lime Juice

1 Dash Angostura Bitters

Shake and strain into a chilled cocktail glass.

Orange juice equals breakfast, the start to one’s day.  Why not start one’s cocktail journey with the juicy house cocktail of one of Manhattan’s most historic hot spots.

As a lover of all brown spirits I can’t imagine not enjoying a perfectly made Manhattan.  But as I know this is not the case for all let’s consider a couple of whiskey based greatway cocktails.

The Scofflaw Cocktail

1 oz Rye Whiskey

1 oz French Vermouth

.5 oz Grenadine

.5 oz Lemon Juice

1 dash Orange Bitters

Shake and strain into a chilled cocktail glass.

This delicious cocktail is perfect for introducing someone to the joys of whiskey and vermouth.   It’s sure to make a newbie ooo and ah.

The Algonquinothers_46780_8

1.5 oz Rye Whiskey

.75 oz Dry Vermouth

.75 oz Fresh Pineapple Juice

Shake and strain into a chilled cocktail glass.

Another juicy option for introducing folks to the joys of marrying whiskey and vermouth.  Encourage the newbie to raise her or his glass to Ms Dorothy Parker, one of our favorite forebroads and member of the Algonquin’s famed round table.

Thank you to all who have participated in our Mixology Monday saluting First Timers.  Check back in the next couple of days for our round up!

Cin Cin!

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3fcfde5bf2c83-2-1Hopefully your night of revelry was worth the abhorrent hangover you woke up with today. As mentioned in today’s edition of Daily Candy, the ladies of LUPEC Boston are an infinite well of hangover cures. We’ve been in this situation before, you know. Many, many times. Here are a few of our signature suggestions***:

The Marconi Tireless: Fancy Brandy’s Runner’s Cure

Highly recommended for athletic types.

Before you pass out:

  • Set alarm for 7am(!)
  • Hydrate! Consume 20 oz of water or Gatorade (stick with one or the other) and 2 Aleve/Tylenol before sleep.  A full bladder brings down body temp and helps you wake up to the alarm.

Upon waking:

  • At 7am wake up, hydrate.
  • Get dressed, drunky!
  • Run/jog for 45 minutes.
  • Hydrate.
  • 15-30 minute hot shower relaxes muscles and steamcleans booze-filled pores.
  • Set alarm for three hours (length of one typical REM cycle) and go back to bed.
  • Take 5 to do whatever it is helps you sleep like a baby — linen spray, eye pillow, warm milk; the routine alone preps your mind for deep sleep.
  • Empty bladder.
  • Nap three hours.
  • Wake up, hydrate, head to brunch.

Fancy Brandy says: “My hangovers tend to last all day, so this trick is designed to essentially interject a tiring little day into another one to get it over with.  Sticking to the 7am alarm also means my circadian rhythms stay on track and I’m not late to my 9-5 all week.”

some-like-it-hot-marilyn-monroePrevention? What’s that? The Pink Gin Method

A kinder, gentler hangover cure.

Pink Gin says: “You need to plan on the possibility that you skip the night before remedy. If you remember it, do you really need it?”

  • Sleep.
  • Avoid getting up early when you wake up – it’s fake & you’re probably still drunk and also tired.  Drink some water & go back to sleep or just relax.
  • Brush & floss.
  • Light exercise/yoga to get some happy glands doing something.
  • Complete shower & some primping. Do some extra nice things – the point is to feel really clean & nice.
  • Rest as needed throughout this rigorous process and drink as much water as your stomach will allow.
  • Do something nice like read an easy book, magazine, or write your Dig article.
  • Try to reschedule the big meeting, or, look at it as a self-imposed challenge.

Andy McNees’ Hangover Eraser

For when you wake up too late to cancel brunch with your folks.

Before sitting down for brunch, head directly to the bar. Instruct the bartender to build the following over ice in a pint glass:

Shot of Fernet, two dashes of every kind of bitters they have, top with Soda water.  Drink as quickly as you can through two straws, like a Mind Eraser.

Andy McNees saved Hanky Panky’s life with this after the LUPEC Boston Tea Party last Fall. It was touch and go on the T-ride to Eastern Standard, says Hanky Panky, but “20 minutes later I felt great!”

silveritchSpiked Tab: Saucy Sureau’s Miracle Cure

Yes, they still make Tab.

  • When you get home, grab an ice cold Tab (currently available at Shaw’s, believe it or not) from your fridge and take a few sips.
  • Fill back up with vodka and put it on your night stand. Make sure it’s the only beverage on your night stand so when you wake up early and are too lazy/hungover/thirsty to move you pound it. Maybe you even forget – you tricked yourself!

Saucy Sureau says: “It’s just the right amount of the night before to get you right as rain.”

Doctor’s Tonic: How Medical Students Do It

None of us has tried this method, but its efficacy has been confirmed by a reliable source (my brother the doctor.)

Convince a medical professional to administer an IV of rehydrating saline solution. Five minutes later you’re fresh as a daisy.

First-year med students work well for this as they need practice putting IVs into veins. They’ve been in school for a couple months so hopefully they won’t gouge you.  Because, you know, they’re hungover.

In addition to our personal modern cures here’s a round-up of wonderfully obscure suggestions*** from some of our favorite cocktail books:

audrey-hepburn-breakfast-at-tiffanys-c10103786jpeg“[E]ven the soberest of men will sometimes wake up and wonder what hit him after the second highball,”  observe Virginia Elliot and Phil D. Strong in their 1930 volume Shake ‘Em Up. “If, after a long sleep, he judges that it was the Himalaya Mountains, he had better take two aspirin tablets with a tablespoon of hot water, chewing the tablets before swallowing. (I know it’s nasty, Mama’s Precious, but so is a bad old headache.)”

The authors go on to prescribe:

“1. A Little Hair of the Dog that Bit Him.

2. One pint of milk.

3. A half-pint of saurkraut or tomato juice.

4. A cup of black coffee to which has been added one teaspoon of spirits of ammonia.”

For the more serious hangover “a Prairie Oyster is a good kill or cure remedy. This consists of a raw egg drowned in Worcestershire Sauce.” Yum.

The list goes on, but some of the quirkier suggestions include the following:

  • If suffering “an exceedingly hot spot at the at the back of the stomach, apparently involving the spine, milk of magnesia.”
  • For legitimate nausea, milk and lime water. (And see what happens.)”
  • For fruitless nausea, almost any strongly effervescent drink, such as sal hepatica, Fruit salts, baking soda in a glass of water strongly tinctured with lime or lemon juice — these to be sipped while smelling a bottle of ammoniac smelling salts, or spirits of ammonia.
  • Ammonia is prescribed as an optimal solution for all cases of headache, as “it steadies the heart…In fact, ammonia, inhaled and imbibed, is a good bet for everything.” (This is not true.)
  • And as the authors finally note: “Lots of rot is talked about remedies. If some of these don’t cure you, there is nothing left except Blowing the Brain Out or De Consolation Philosophie.”

So dramatic. But sometimes it feels that bad, doesn’t it?

Charles H. Baker provides a different take on the “sort of human withering on the vine” that is the hangover in his Gentleman’s Companion, (repubbed  as Jigger, Beaker, and Glass). Baker believes the “Picker-Upper” to be the only possible cure for when you feel “precisely like Death warmed up”:

“We have…come to distrust all revivers smacking of drugdom. It is a small, tightly vicious cycle to get into, and a bit of well-aged spirits with this or that, seems much safer and more pleasant than corroding our innards with chemicals of violent proclivities, and possible habit-forming ways.” (Because morning drinking to calm the upsets caused by nighttime drinking couldn’t possibly be habit-forming.) Hence the inclusion of 27 recipes for Picker-Uppers.

Baker also issues an “earnest plea for a bit of outdoor exercise to those human victims of the “morning-afters”:

“Science has just recognized that with the tummy linings well saturated with last night’s ethyls or methyls, it is best remedied by increased natural circulation removing much of this condition. Therefore, after any Picker-Upper, let’s not lie supine and bewail hard and unjust fate…”

Which brings up an excellent point that is deftly explored by Kingsley Amis in On Drink: the physical hangover is terrible enough, but what about the toll a hangover has upon your mental state? Amis writes that hangover cures usually “concentrate exclusively on physical manifestations, as if one were treating a mere illness. They omit altogether the psychological, moral, emotional, spiritual aspects: all that vast, vague, awful, shimmering metaphysical superstructure that makes the hangover a (fortunately) unique route to self-knowledge and self-realization.” For this he prescribes courses for M.H. (Metaphysical Hangover) Literature and Music, the structure of which “rests on the principle that you must feel worse emotionally before you start to feel better. A good cry is the initial aim.” Course materials include:

HANGOVER READING: The “final scene of Paradise Lost, Book XII, lines 606 to the end, which is probably the most poignant moment in all our literature coming at lines 624-6”, followed by “a good thriller or action story, which will start to wean you from self-observation and the darker emotions (i.e. Ian Fleming); and finally by something funny, “but it must be white – i.e. not black – comedy (like P.G. Wodehouse.)

HANGOVER LISTENING: Tchaikovsky’s Sixth Sympathy (it’s Pathetique, like you) because “its last movement really does what the composer intended and…evokes total despair: sonic M.H. if I ever heard it.” If you can stand vocal, move on next to “Brahms’s Alto Rhapsody – not an alto sax, you peasant, but a contralto voice, with men’s choir and full orchestra”, and finally on to something lively and extrovert, such as “Haydn’s Trumpet Concerto, which would make a zombie dance.”

At the end of the day, hangovers are as individual as fingerprints: only you can determine for what will bring you back to life in the cold gray dawn of the Morning After. As with anything, the key to this is practice, practice, practice. And each time you face a P.H. anew, remember to

“Always take cheer from the thought that if you are healthy enough to suffer acutely, you will probably live.”

– Virginia Elliot and Phil D. Strong, Shake ‘Em Up (1930)

***EDITOR’S NOTE: Please note: not a single member of LUPEC Boston is a doctor, nor were any of the cocktail book authors we quoted above. Should you wish to test the efficacy of these cures, you should most definitely consult a doctor beforehand. And if you do, please let us know what they think of the Saucy Sureau Method.

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logo_headerIf you happen to be in the downtown area tonight, swing by the Holiday Cocktail Party at Marliave [10 Bosworth St., Downtown Boston, 617-422-0004]! The event is from 5 – 8 p.m. and will benefit Toys for Tots.

Enjoy free passed appetizers and holiday-themed cocktails curated by LUPEC Boston president Misty Kalkofen of Drink as you mingle. Local artists, merchants, and charity organizations will host holiday themed tables, and LUPEC Boston will be on hand hawking copies of the Little Black Book of Cocktails and other swag.

We hope to see you there!

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This week in the Dig I wrote a brief history of the cult favorite Fernet Branca.  If you are new to the world of Fernet having an entire bottle sitting on your shelf can seem a bit daunting, to say the least.  You’ve choked down a few shots in an attempt to be part of the club, but the appreciation for this bitter elixir isn’t quite there yet.  It seems as though the eagle with the Fernet in his talons is taunting you as you’re thinking there must be an easier way to get to the bottom of that green bottle.

Fear not my friends!  Here are a few more cocktails to help open your palate to the complex and ultimately rewarding world of Fernet Branca.


An entire country can’t be wrong.  In Argentina one million cases of Fernet Branca are consumed annually in this fashion.  Fernet and Cola is a delicious, symbiotic relationship in which the bitterness of the Fernet and the sweetness of the cola temper one another perfectly.  It’s a balanced boozie bear hug in a glass.

2 oz Rye 
.5 oz Fernet Branca
Dash of Simple Syrup
Dash of Angostura Bitters

Stir ingredients with ice for 30 seconds.  Strain into a chilled cocktail glass.  

I have frequently described this drink as my savior as it is equally adept at “setting me straight” the day after a night of overindulgence or soothing a very full belly after a deliciously large meal.  I prefer to use a rye of higher proof when making this cocktail, such as Rittenhouse Rye or Sazerac 6 Yr Rye.  

This recipe comes to us courtesy of Jeff Grdinich, White Mountain Cider Company, Bartlett NH.  He describes it as his irreverent tribute to Chuck Taggart and Chuck’s cocktail, the Hoskins.
2 oz Bulleit Bourbon
.75 oz Grand Marnier
.5 oz Luxardo Maraschino
.5 oz Fernet Branca

Stir ingredients over ice and strain into a chilled cocktail glass.  If you are using LUPEC approved vintage glassware, chill down a second stem and invite over a friend because this is a pretty big cocktail!  

This one come to us courtesy of Murray Stenson at the Zig Zag Cafe in Seattle.
.75 oz Bourbon
.5 oz Cherry Brandy
.5 oz Fernet Branca
.5 oz Velvet Falernum
.5 oz Fresh Lime Juice

Shake all ingredients with ice and strain into a chilled cocktail glass.  

1 oz Aperol
.5 oz Fernet Branca
1 oz Tonic Water

Build over ice in a low ball.  Garnish with an orange slice and enjoy

1 oz Punt e Mes
.5 oz Fernet Branca
Soda Water

Build over ice in a highball, adding soda to taste.  Garnish with an orange slice.

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by Pink Lady

Hanky Panky’s column in this week’s Dig advocates building your home bar on a cocktail by cocktail basis: each week, choose a favorite cocktail and purchase the items necessary to mix it at home. With this method, you will never be left wondering what you can mix with the items you have on hand while adding to your encyclopedic knowledge of cocktail recipes. Below are some recipes to help get you started, economically of course — who knows what will happen to the market next.

For gin, we recommended the Hearst. You’ll need all of these ingredients for many other cocktails, so its a great way to invest your money from the start.

2 ounces London dry gin
1 ounce Italian vermouth
dash of orange bitters
dash of Angostura bitters

Stir and strain into a chilled cocktail glass. Garnish with lemon oil.

This Boston original gets a bottle of rye in your liquor cabinet, and fresh grenadine in your fridge. Where they both belong.

2 ounces rye whisky
.75 ounce lemon juice
.75 ounce orange juice
1 teaspoon grenadine

Shake ingredients with cracked ice in a cocktail shaker; strain into a chilled cocktail glass and enjoy, or strain it over cracked ice in a highball & top off with seltzer. Refreshing! (This is David Wondrich’s Esquire version of the drink. There is much debate over whether the proper recipe for this drink: I invite you to try on your own and leave feedback!)

The Hibiscus cocktail is a great way to deal with some light rum and make sure you’ve got French vermouth in the cabinet, too.

From Trader Vic’s Bartender’s Guide, Revised.
Juice of 1/4 lemon
1 teaspoon French vermouth
1 teaspoon grenadine
1.5 oz light Puerto Rican Rum
Shake with ice cubes. Strain into a chilled cocktail glass.

This LUPEC Boston namesake will trick out your liquor cabinet with a few fun extra ingredients, and make tequila feel quite at home among the other bottles.

(As adapted from Trader Vic’s recipe by LUPEC Boston member, Pinky Gonzales in the Little Black Book of Cocktails.)
2.5 oz tequila blanco
.5 oz fresh lime juice
.5 os orange Curacao
.25 oz agave nectar
.25 oz orgeat syrup
2 cups crushed ice
1 sprig mint & .5 squeezed lime for garnish

Shake all ingredients and pour into a tiki mug or tall glass filled with crushed ice and the reserved 1/2 lime. Garnish with mint sprig & straw.

Oh, how your liquor cabinet grows!

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…can be enjoyed at Green Street this Easter Sunday, where LUPEC President Hanky Panky has put together a special Egg Drink List in honor of the holiday.

This important ingredient of many, many classics like fizzes and flips has fallen out of misuse in the age of the Cosmo. Cocktail enthusiasts across the country are helping the mighty egg make a comeback by incorporating egg-based classics and modern vintage egg originals into their menus. The Egg Drink List offered at Green Street tomorrow evening will be a perfect opportunity to give eggs a shot. The menu will include original creations, like the Fort Washington Flip, The Brewster Sour, a variation on the Pisco Sour featuring St-Germain, and of course, the irrepressible Pink Lady.

The list is available all night long and the bar is open from 5:30 ’til 1. If you aren’t completely stuffed with ham or lamb, Green Street will be serving their full dinner menu from 5:30 to 10:30. There is no cover charge, and be sure to bring your patience, as egg-based drinks require time and lots and lots of shaking. A special guest shaker will accompany Hanky Panky from an undisclosed location in a very tony Boston neighborhood (can you guess who it is?)

So when you’re all set with these…

You can move on to these!

Consider it a grown-up Easter Egg Hunt!

(Pink Lady photo courtesy of thinking of drinking.)

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We are SO thrilled that LUPEC’s very own Misty Kalkofen has been nominated by the Phoenix for the title of Boston’s best bartender!

At least we think they mean Misty…they nominated someone named Rusty Kalkofen from Green Street for the award. Unless Misty has an evil, equally competent bartending twin, we’re going to go ahead and assume this is a typo.

Click thru here to vote for for Misty, our fearless LUPEC leader and the only woman on the list!


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Check out the Jan/Feb issue of IMBIBE! Magazine, where LUPEC gets a shout out in the “Uncorked” column on p.18!

Thanks for the shout-out, IMBIBE! Here’s to bringing back classics for a whole new generation of drinkers, Hanky Panky style!

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by Pinky Gonzales

Ada Coleman, American Bar, London

Hanky-Panky (n. slang)

Various definitions from the Oxford English to the American Heritage Dictionaries include “questionable or underhanded activity”, “sexual dalliance”, “trickery, double-dealings”, shenanigans”, “hocus-pocus”.

I like the Hanky-Panky. It’s got a great backstory, mysterious etymology, association with our president (LUPEC Boston’s that is, not the doofball in D.C.), and is simply a fine cocktail, back from the brink of extinction.

First of all, our own “Hanky Panky” (her LUPEC alias) has turned another year older this week, so from all of us, HP: Happy Birthday! And while she may be down in NYC engaging in first-class shenanigans, here at the blog we’re spinning old records, nibbling groovy party snacks, and meditating on the origins of the following drink (whip one up & join us):

Hanky-Panky (the original, from the Savoy Cocktail Book)

2 Dashes Fernet Branca
1/2 Italian Vermouth
1/2 Dry Gin
Shake well and strain into a cocktail glass. Squeeze orange peel on top.

or, two:

Hanky-Panky (recipe courtesy of John Gertsen)

1/4 oz. Fernet Branca
1 oz. Cinzano Rosso
2 oz. Beefeater Gin

Stir and strain into a cocktail glass. Squeeze the oil from an orange peel on top.

The drink, created in the 1920’s, is a variation on the original (sweet) Martini. It nicely utilizes the herbalicious Italian liqueur Fernet Branca. In spirit, it reminds me of another punchy drink with a potentially-overwhelming-but-not herbal liqueur element, the Alaska, made with Chartreuse.

According to it’s word origins at mindlesscrap.com , “About 150 years ago, British master magicians used to swing handkerchiefs with one hand to keep viewers from noticing what they were doing with the other. This practice was so common that the use of a hanky came to be associated with any clandestine or sneaky activity. It’s thought that since magicians used the words hocus-pocus, a rhyming word was added to give it pizzazz.

Who created the Hanky Panky? The first head barman at the famed American Bar in London, who happened to be a broad named Ada Coleman. As the story goes, “Coley”, a mixologist of reputable character who could trash-talk with the best of them, invented the drink for a colorful bar regular. Coleman spoke of it herself, to a London newspaper in 1925:

The late Charles Hawtrey … was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, ‘Coley, I am tired. Give me something with a bit of punch in it.’ It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, ‘By Jove! That is the real hanky-panky!’ And Hanky-Panky it has been called ever since.

Coleman worked at the American Bar at the swank Savoy Hotel from 1903-1926, during the cocktail’s coming-out era in Europe. Owners renamed their establishments “American Bars” as a selling point – a way of distinguishing them from mere pubs or gin-&-tonic joints. The American craft of mixing up Sazeracs, Martinis, Ramos Gin Fizzes and the like became all the rage. Coleman’s barstools saw the likes of Charlie Chaplin, Marlene Dietrich, WC Fields, Prince of Wales, and Mark Twain. I wonder if Twain was sitting at Ada’s bar when he wrote: “The cheapest and easiest way to become an influential man and be looked up to by the community at large was to stand behind a bar, wear a cluster diamond pin, and sell whiskey. I am not sure but that the saloon-keeper held a shade higher rank than any other member of society.”

Bartender Harry Craddock filled Ada’s role managing the bar in 1924, after he had left dry America for work abroad. In 1930, he published “The Savoy Cocktail Book”, an Art Deco gem & many a bartender’s Bible. In it, for the first time is the printed recipe for the Hanky-Panky.

And speaking of Bibles, check out this theory on the origin of the term hanky-panky:

“It’s been plausibly suggested that hocus-pocus is a corruption of the genuine Latin words hoc est enim corpus meum, “for this is my body,” spoken during the consecration of the Roman Catholic Mass when the wine and wafer are said to be transformed into the body and blood of Christ. Some experts, presumably non-Catholic, think hocus-pocus itself was then corrupted into the word hoax.” (Cecil Adams, from The Straight Dope)

The Catholic Church, hocus-pocus. Ada Coleman, Hanky Panky. Shenanigans. I’ll drink to that.

Hanky Panky, a.k.a. Misty Kalkofen, Head Barman at Green Street, Cambridge MA
(Photo courteousy of Matt Demers)

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