A Muddled Thought

So now we come to Genever, and what better offering to look at then Bols Genever, one of the first Genevers to be mass-produced.

The story of Bols can be traced back to 1575 when the Bols family, at this time known as “Bulsius” arrived in Amsterdam, and started distilling and selling liqueurs. After the Dutch East India Company was founded in 1602, Bols became one of the main suppliers to its inner circle. Via this method, sailors and navy men incidentally spread the gospel of Genever. This leads us until 1664, at which time Bols began distilling Genever after receiving licensing to begin the distillation of spirits in 1646.

Flashing forward a few hundred years to the 1880’s, and moving across the the world to the United States, genever was outselling gin at a ratio of 6:1. Somehow between this time period and up until a few years ago, the popularity of Genever seemed to wane within bars and the spirits industry.

After the category of Genever received “protected status”(meaning that Genever can now only be made in the Netherlands)from the European Union in 2008, Bols began a massive re-launch

So what’s the process behind the creation of Genever?

Bols starts with small batches of distillate malt wine that are distilled in copper pot stills from three different mash types: rye, corn and wheat(known as Moutwijn). Once these different mash types are distilled via a pot still, the they are then moved to a continuous still and distilled up to three more times with the end result being a spirit that runs between between 46% and 48% ABV.

During the time that the spirits passes through the continuous still, the Bols Master Distiller cuts out all but the hearts of the distillate. This remaining malt wine(known as bestnat) is rested in stainless steel containers for up to several weeks. At this point, Bols also begins to infuse botanticals such as juniper, angelica, ginger and coriander into a neutral (grain-based) spirit and distills this via a pot still method. Once distilled it is married(or blended) with the rested malt wine.

At this point, the spirit known as Bols Genever is complete. A spirit that exposes that barley used in it’s creation right away, that hen mellows out into notes of cinnamon, and perfectly defined orange zest, that occasionally shares the spotlight with touches of yeast. All these flavors lead up to an impressive and soothing menthol finish.

As shown below, the flavors within Bols Genever work great in cocktails.

Around the Globe

2 oz Bols Genever
1 oz Laphroiag
½ oz Chai Demera Syrup
1/2 Allspice Dram
½ oz Lemon Juice
2 Dashes Regans Orange Bitters

Garnish with Lemon Zest
Shake with Serve
Serve in Double Old Fashioned.

Around the Globe. A combination of Bols Genever, Laphroiag, Allspice Dram, Lemon Juice and Regans Orange Bitters.

Bay Area Breakfast
1 ½ Genever
½ oz Fernet Branca
½ oz Averna
¾ oz Simple Syrup
2 Dashes Jerry Thomas Decanter Bitters
1 Dash Regans Orange Bitters
Eggwhite
Dry Shake. Then Shake with Ice
Serve up in Coupe.

Here are a few more Bols Genever Recipes, courtesy of Katie Darling, Bols Genever Brand Ambassador:

The Holland Razor Blade

2 oz Bols Genever

3/4 oz Simple syrup
3/4 oz Lemon juice
Shake, strain, coupe
Dash Cayenne pepper sprinkled on top


The Dutch Honey-
Created by Erik Castro-San Francisco
2 oz Bols Genever
3/4 oz lemon juice
3/4 oz yellow chartreuse
1/2 oz Simple Syrup

1/4 oz Honey Syrup
Dash Angostura


On one big rock, Double rocks glass

The Collins


2 oz Bols Genever

1 oz of Lemon juice

1/2 Demerara Syrup

Top with soda


Shake everything, in collins glass, top with soda, garnish lemon wedge.

The Old Old Fashioned
2 oz Bols Genever
1.5 Barspoons muscovado sugar
3-4 dashes Jerry Thomas own decanter bitters( Bitter truth)
Splash simple(If needed)
One large cube of ice and an Orange twist


North Shore Distillery was brought to life in 2005 by Derek and Sonja Kassebaum, a husband and wife team of spirits enthusiasts. Based in Lake Bluff, Illinois, along with their pot still, lovingly known as Ethel, they churn out a variety of spirits including a vodka, two absinthe offerings, two styles of gin, one of the only American created aquavits on the market, and the occasional small batched once a year release.

While North Shore produces a London Style Dry Gin known as Distillers Gin No. 11, we decided to take a look at their American dry offering known as Distillers Gin No. 6.

North Shore uses a combination of botanicals including juniper, lemon peel, coriander, anise seed, Ceylon cinnamon, and lavender to name but a few of the ingredients that make Distillers No.6 Gin what it is. Some of these botanicals are macerated prior to distillation while others are added during the distillation process.

I wasn’t sure what to expect when I opened this bottle that originates in a place not known for producing gin. I was incredibly surprised at that first sampling. No. 6 opens up right away, full steam ahead with incredibly forward notes of citrus, this leads the way into what becomes a soft, mellow and incredibly inviting gin that is intertwined with very subtle hints of vanilla, cardamom, and what seems like hints of allspice. This unique gin, kept surprising my palate with each sip, ended with a beautifully developed peppery finish.

One thing’s for sure, Derek and Sonja know their stuff when it comes to producing gin. And whatever they’re doing to that darling little still of theirs, Ethel, they should keep doing it, she does a great job rewarding those parents of hers.

The Gin Abides
2 oz Distiller’s Gin No. 6
½ Yellow Chartreuse
2 Dashes Peach Bitters
½ Demerara Syrup

The Gin Abides. A combination of Distillers Gin No.6, Yellow Chartreuse, Demerara Syrup, and Peach Bitters.

The Inquisitor Cocktail

1 ¾ oz oz Distiller’s Gin No. 6
½ oz Lime Juice
½ Allspice Dram
½ Scorpion Mezcal
2 Dashes Grapefruit Bitters

The Inquisitor Cocktail. A combination of Distillers Gin No.6, Lime Juice, Allspice Dram, Scorpion Mezcal, and Grapefruit Bitters.

What happens when two guys who met while playing hockey get together to make a gin? DH Krahn happens. David Hughes of Long Island and Scott Krahn of Canada met in 2003 over hockey practice at Cornell University. Ending up as classmates and being tasked with the creation of a new brand for a class project, they came up with the concept of DH Krahn, a new gin that had more subtle notes of juniper. The concept of a rounder gin that didn’t contain that wallop of juniper that other brands had was unheard of at a time when only handful of gins brands were in the market.

What began as only a class project in 2003 became reality a few days after graduation when in 2004, David and Scott began development of this new gin. Flash forward to 2006, and after two years of trial and error a new gin was born.

With a unique mix of botanicals (including Italian juniper berries, Moroccan coriander Seed, Californian lemon and orange peels, Thai ginger and grapefruit peels) the guys managed to achieve what they set out to do, create a gin that has more developed notes of juniper while still exhibiting a rounder presence on the palate.

DH Krahn Gin starts off with light, very soft floral notes on the palate. Hints of black pepper, and soothing grapefruit that leads into notes of lemon and hints of orange on the palate. The spirit completes with hints of candied grapefruit and soft juniper.

The North Fork
1 ½ oz DH Krahn
½ Aperol
¼ oz Carpano Antica
1 oz Grapefruit Juice
¾ oz Simple Syrup
Garnish with Grapefruit Zest

The North Fork. A combination of DH Krahn, Aperol, Carpano Antica, Grapefruit Juice and Simple Syrup.

Neptunian Sunset
1 ¾ DH Krahn
½ oz Batavia Arrack
½ oz Rhum Clement Creole Shrub
½ oz Cinnamon Syrup
2 Dashes Regans Orange Bitters
Garnish with Burnt Orange Zest

Neptunian Sunset. A combination of DH Krahn, Batavia Arrack, Rhum Clement Creole Shrub, Cinnamon Syrup and Orange Bitters.

Proper Attire
1 1/2 oz DH Krahn
1 oz Dolin Dry Vermouth
½ oz Lillet Blanc
2 Dash Regan’s Orange Bitters

Proper Attire. A combination of DH Krahn, Dolin Dry Vermouth, Lillet Blanc and Regan's Orange Bitters.

We now come to a relatively new gin, one that’s been on the market less than a year. Oxley Classic (note not London) English Dry hit the market in late 2009. As Oxley doesn’t use the traditional one pass method required to call itself it London Dry, it falls under the heading of being an English Dry Gin. Oxley also happens to be the only gin on the market that uses a process called cold distillation and is the first spirit to attempt to use a distillation process that doesn’t involve heat.

According to Oxley, the process of cold distillation works based on the principle that the boiling point of all liquids alters with temperature change. In other words, the lower the amount of pressure applied, the lower the temperature needs to be to achieve a boiling point. Oxley achieves this process by means of applying a vacuum to lower the pressure within the still which in turn allows distillation to take place at -5° C. Oxley states they are able to achieve a smoother more flavorful gin by these means, since no heat is applied during distillation, and the botanicals used remain unchanged and maintain their complexity rather than losing something during the distillation process had heat been applied.

Oxley also happens to be an small batched product, whereas Beefeater produces about 2.5 million cases a year, Oxley is only able to produce between about 4,000-5,000 (number estimated) cases with a production limited to 240 bottles a day.

Oxley utilizes 14 different botanicals including Frozen Spanish Orange Peels, Italian Juniper, Spanish Lemon Peels, Cassia Bark, Liquorice, Nutmeg, Iris Root, Cocoa sourced from Ecuador, Vanilla Beans from Madagascar, as well as Grains of Paradise (an herb that happens to be part of the ginger family) that adds some notes of spice, and Meadowsweet (a member of the Rosacaceae family that also includes blackberries and roses) which is used in Oxley to introduces some additional aromatics.Even before you’ve begun sipping Oxley, its complexity begins to show with aromas of delicate citrus, light juniper and whimsical pepper.

Once put it to the lips, Oxley continues to demonstrate its quality, starting off with a soft feel on the mouth that segues into notes of lemon and vanilla, so perfectly intertwined it reminds one of a limoncello. These notes are followed up by coriander, and additional hints of vanilla that lead the way into the presence of black licorice. Oxley closes out with refreshing floral and cocoa notes and just a dash more lemon, creating an very interesting, complex yet playful finish that has you thinking about what you just tasted for the rest of the night.

A Smokey Landing
Oxley Classic English Dry Gin
½ oz Crème De Violet
¾ Los Amantes Mezcal
½ oz Chai Demerara Syrup
2 Dashes Jerry Thomas Decanter Bitters

A Smokey Landing. A combination of Oxley Gin, Crème De Violet, Los Amantes Joven Mezcal, Chai Demerara Syrup and Jerry Thomas Bitters.

The Ringer
1 ¾ oz Oxley Classic English Dry Gin
¾ oz Crème De Cacao
Barspoon Pernod
1/2 oz Lemon Juice
Garnish with Lemon Twist

The Ringer. A combination of Oxley Dry Gin, Crème De Cacao, Pernod and Lemon Juice.

After spending the past week looking at some of the bigger names in Gin, we now come to Pacific Distilleries. Pacific, is a small family owned distillery that puts out just two products, Pacifique Absinthe and Voyager. With only two products both better damn good. As written about last year, Pacifique’s absinthe blew us away. So how’s their Voyager gin fare?

As soon as I opened the bottle and took a whiff, I was hit with elegant aromas of mild juniper, hints of sweetness akin to a chai tea.

Voyager’s, a balanced yet playful gin that comes to life with a barrage of flavors. It opens up right away with flavors of juniper, hints of cinnamon and basil and the odd yet welcomed occasional undertone of a sweetened carrot.

As you delve deeper into the spirit, characters of black licorice show themselves before leading into a a finish incorporating touches of white pepper and hints of citrus.

Just as Marc Bernhard, Master Distiller of Pacific Distilleries managed to create a remarkable representation of absinthe in Pacifique, he scores another
home run with Voyager gin. Not you’re a typical American Dry Gin but in this case not a bad thing. A spirit that never stops teasing with flavors.

Here are a few new cocktails using Voyager Gin and playing off its flavors a bit.

Close to the Heart
1 ½ oz Voyager
½ Carpano Antica
½ oz Sombra Mezcal
½ oz Cinnamon Syrup
½ oz Lemon Juice
1 Dash Rhubarb Bitters
Dash of Pacifique Absinthe
Shake with Ice
Serve up
Garnish with Lemon Twist

Close to the Heart. A combination of Voyager, Carpano Antica, Sombra Mezcal, Pacifique Absinthe, Cinnamon Syrup, and Rhubarb.

Northern Harvest
1 oz Voyager
1 oz Laird’s Bonded Applejack
½ oz Benedectine
2 Bar spoons Maple Syrup
2 Dash Regan’s Orange Bitters
Shake with Ice
Serve in Double Old Fashioned with one large rock
Twist Lemon Peel over drink and Discard.

Northern Harvest. A combination of Voyager Gin, Laird's Applejack, Benedictine, Maple Syrup and Regan's Orange Bitters.

After years of working in the finance industry, there was a part of Anshuman that felt unfulfilled by his work related accomplishments. Having had the idea of starting his own business in the back of his mind for a while, he started the process that eventually led to Bulldog Gin showing up on back-bars throughout the United States, and more recently other parts of the world. In 2003, having realized the opportunity to launch a new premium gin brand into the spirits market, Anshuman started using those skills he had developed during his years working in the finance market, including working with investors, though this time he had to convince them to believe in an idea, that of a new gin rather than venture capital or equity funds.

After working on this new gin for three years, Anshuman deemed it ready and in 2006 Bulldog Gin was launched. Bulldog is created using a combination of botanicals such as Juniper, lavender,orris root, angelica, lemon, almond, liquorice, and in a unique change of pace, dragon’s eye, a fruit of Chinese origin loosely related to the lycee family.

The result of this combination of botanicals is a gin that leads in with clear and strongly defined notes of juniper, yet still maintains a pleasant softness that’s followed up by hints of floral and citrus including hints of lemon. As you continue to taste through Bulldog Gin, your palate is hit with characters of lavender and spice that lead into a refreshing and soft finish.

Bulldog Gin with all the flavors that hide within each sip affords itself to working well in cocktails and enables the bartender or mixologist the opportunity to play off each of these notes in new cocktail creations.

Days Lost Floating About
1 ½ oz Bulldog Gin
¼ pz Combier
1oz Partida Reposado
½ oz Cinnamon Syrup
½ oz Velvet Falernum
2 Dashes Pernod
1 Dash Regans Orange Bitters

Days Lost Floating About. A Combination of Bulldog Gin, Combier Orange Liqueur, Partida Reposado, Cinnamon Syrup, Velvet Falernum, Pernod and Regans Orange Bitters.

Yellow Buzz
1 ¾ oz Bulldog Gin
½ oz Barenjager Honey Liqueur
½ oz Yellow Chartreuse
½ oz Lemon Juice
2 Dashes Angostura
Eggwhite

Shake Dry with Eggwhite.
Add Ice and Shake again.
Serve up in Coupe.

The Yellow Buzz. A combination of Bulldog Gin, Barenjager Honey Liqueur, Yellow Chartreuse, Eggwhite and Angostura Bitters.

The one definite thing that can always be said about Beefeater London Dry Gin is that the recipe has stayed the same since it was first distilled circa 1870. The job of the current master distiller, Desmond Payne is to make sure this continues to be as it has been for the past hundred plus years, from individual selecting each botanical to overseeing the distillation of batch.

In 2008, Desmond was given the ability to formulate his own recipe for a new separate Beefeater bottling. Dubbed Beefeater 24, Desmond took the classic Beefeater recipe and added just the right amount of new ingredients to it. Never being one to mess with the classics, Desmond started with the original recipe(see here) and then decided to put his own spin in the form of a few additional botanicals.

According to Desmond, the story starts with tea. After spending time in Japan and experiencing several tea based cocktails, it hit Desmond. The key to this new yet Beefeater offering was tea. At first he tried Assam and Darjeeling Teas, but found them both too strong and overpowering. He then started thinking of something that had more fragrance but still managed to be light enough to not overpower the rest of the components of the gin.

This led Desmond to try Japanese Sencha Tea. After some tweaking to the proportions of the other botanicals, this seemed to be the key to this new product, along with the final tea choice of Sencha Tea, Desmond added some new notes of citrus in the form of Grapefruit. After applying some further adjustments to the original citrus botanicals, Desmond had his final product, and Beefeater 24 was born.

With aromas of juniper and sweetness on the nose, the spirit beckons one to taste. Once put to the palate, characters of black pepper are mellowed by hints of orange that leads the way into delicate notes of green tea, and soft playful characters of dough that finishes with additional hints of citrus.

With softer notes that most dry gins, and those additional botanicals of grapefruit and tea, Beefeater 24 is a gin meant for those people who swear they hate gin. One taste should be enough to open up their eyes to a whole new juniper filled world. This softness also plays well outside some of the more traditional cocktail offerings gin is usually associated with as shown below in these two new cocktails.

Paddington’s Playdate
2 oz Beefeater 24
½ oz Barenjager Honey Liqueur
½ Dolin Dry Vermouth
½ oz Fresh Squeezed Orange Juice
2 Dashes Angostura Bitters
Garnish with orange peel or zest

Paddington's Playdate. A combination of Beefeater 24, Barenjager Honey Liqueur, Dolin Dry Vermouth, Orange Juice and Angostura Bitters.

A Tini Tipple of Tea
1 oz Lapsang Souchong Infused Pama Pomegranate Liquor
1 ¾ oz of Beefeater 24 Gin
¾ oz Vanilla Syrup
½ oz Lime Juice
1 Dash Angostura Bitters
Shake with Ice
Garnish with Lemon Peel

A Combination of Lapsang Souchong Infused Pama Pomegranate Liquor, Beefeater 24, Vanilla Syrup, and Angostura BItters.

Bombay Sapphire, is the sibling to the original Bombay gin offering, that of Bombay London Dry Gin, which has been in production since 1761. With a name that hearkens back to the origins and popularity of the original Bombay in British run India, Bombay Sapphire gets its name from the blue sapphire-like bottle that it is sold in. The Sapphire offering of Bombay has been in production since 1987, and is created using a process known as vapor infusion, a process very few gin distillers use. Bombay creates its gin with the use of a Carter-head still, which utilizes a perforated copper basket to keep its botanicals separate and allows the spirit vapor to pass up through the still and remove any impurities before hitting the top of the still.

The process behind Bombay Sapphire results in a gin that starts off with inklings of juniper, that leads into a menagerie of kitchen spices including fennel, dill and coriander. As you take in the spirit you continue to be hit with a continuous barrage of earthy flavors, including hints of dough, fresh cut grass, and orange, oh lovely lovely orange. This spirit leaves with a finale of black licorice and celery.

The Well Traveled Gentleman
1 ¾ oz Bombay Sapphire London Dry Gin
½ oz Fernet Branca
½ oz Carpano Antica
2 Dashes Celery Bitters
½ oz Demerara Syrup
Burnt Orange Zest

The Well Traveled Gentleman. A combination of Bombay Sapphire, Fernet Branca, Carpano Antica, Celery Bitters, Demerara Syrup.

Central And West

1 3/4 oz Bombay Sapphire London Dry Gin
1/2 oz Cynar
1/2 oz OJ
1/2 oz Dolin Sweet Vermouth
1/2 oz Cinnamon Syrup

Shake with Ice. Serve in Ice Filled Collins Glass.
Top with Club Soda

Central and West. A combination of Bombay Sapphire, Cynar, Dolin Sweet Vermouth, and Cinnamon Syrup.

After taking a look at Plymouth and Beefeater London Dry Gins in the past few days, we now come to Tanqueray London Dry.

In the same context of Beefeater , Tanqueray is one of the other parents of the dry gin movement, with production starting in 1830 in the Bloomsbury area of London, England. Charles continued to oversee production until his passing in 1868, at which time his son Charles Waugh Tanqueray inherited the distillery. Operations continued until circa World War II, when all but one still was destroyed during the German Blitz of England. The remaining still was dubbed “Old Tom” and relocated to Cameron Bridge, Scotland. While being produced in Scotland, Tanqueray is still considered a London Dry due to the single distillation process that is uses. It even shares some of the same botanicals that Beefeater uses such as coriander seed, and angelica root. Past these two botanicals and the use of Juniper all other botanicals used in Tanqueray are secret to the Master Distiller. While Beefeater shares both coriander seed and angelica root, the similarities stop there.

Whatever these secret botanicals are they form a dry gin that begins with soft notes of juniper, spicy characters of citrus zest that play that are caressed by hints of crème, and minute touches of orange throughout each sip with a spicy finish that completes with notes of pepper.

Here are a couple new cocktails that work well using the flavors that are present within each taste of Tanqueray London Dry.

Crossing the Plank
1 ¾ oz Tanqueray
1 oz Pimms No.1
½ oz Batavia Arrack
½ oz Cynar
¾ oz Cinnamon Syrup
2 Dashes Angostura Bitters

Shake with Ice. Serve up in Coupe.

Crossing the Plank. A combination of Tanqueray London Dry, Pimms, Batavia Arrack, Cynar, Cinnamon Syrup and Angostura Bitters.

The Scottish Two Step
2 oz Tanqueray London Dry Gin
½ oz Benedictine
½ oz Laphroiag 10 Year Islay Whisky
2 Dash Jerry Thomas Bitters
Stir. Serve up and Garnish with burnt orange zest.

The Scottish Two Step. A combination of Tanqueray London Dry, Benedictine, Laphroaig, and Jerry Thomas Bitters.

Beefeater London Dry, a pure classic gin that has nearly defined the category known as London Dry since its release in 1820.

How’d this come about? Let’s take a quick look through the history of Beefeater and see how it became what it is today.

1863-John Burroughs purchases John Taylor’s distillery in 1863. John Burroughs changes the name of the distillery to “James Burroughs, Distiller and Importer of Foreign Liquors”. During this time period most of what the distillery produced was cordials, and liqueurs, a good portion of these utilized brandy as a base.

Mid-1870s-Phylloxera caused by aphids, had made their way through most of France’s grape vineyards. This left most distillers without a base for a good portion of their products. After seeing the growing popularity of gin throughout most of Victorian England, James Burroughs seized the opportunity to create a new gin that he felt embodied the elegant and always classic style of England.

Starting with Juniper as the primary component, he combined this with coriander for spice, angelica root for dryness, almonds, lemon peel, along with Seville oranges to add a touch of bitterness, and the floral notes of orris root to balance everything out with a final ingredient of licorice for a nice smooth finish, thus a new gin was born.Named for the Guards at the Tower of London, James proclaimed this new gin Beefeater.

Flash forward to 1963, and Beefeater surpasses Plymouth as the world’s largest export gin. Three out of every four bottles of Gin sold during this time were Beefeater London Dry Gin.

This brings us to present day, and current Master Distiller, Desmond Payne continues to use the same recipe and process to give birth to Beefeater.

To this day the recipe and technique behind Beefeater remains unchanged. Starting with grain neutral spirit, and then cut with water, the botanicals are then stepped for a period of 24 hours before distillation. Once this is complete, the actual distillation process takes seven hours, with the removal of the heads and tails so only the heart is left remaining. The heart is then cut with de-mineralized water to reduce its strength before being bottled at 47% abv.

The result of this process is a gin that is soft, yet defined at the same time. While the juniper in Beefeater proudly bangs its chest and says look at me, you also have other flavors sharing the spotlight. Whether its hints of light spice, charismatic touches of orange, or the occasional touch of fresh hay, the flavors all manage to balance each other out. It’s no wonder why Beefeater’s been around for so long. It just works. It’s simple as that.

Here a few recipes both some classic and some new ones that play off the flavor profile of Beefeater London Dry Gin.

Modern Day Beefeater Recipes:

The Hand of Fate

2 oz Beefeater London Dry
½ oz Fernet Branca
Bar spoon Laphroaig 10 Year
½ oz Chai Demerara Syrup
½ oz Lemon Juice
2 Dash Whiskey Barrel Bitters
Spray Coupe with Absinthe

Agent 99
¾ oz Absolut Berri
1 ¼ oz Beefeater London Dry Gin
½ oz Maraska
½ oz Green Chartreuse
1-2 Dash Rhubarb Bitters
Stirred
Serve up with Lemon Zest
Top with club soda

Agent 99. A combination of Absolut Berri Acai, Beefeater Gin, Maraska, Green Chartreuse and Rhubarb Bitters.

Burroughs Millionaire
1 part Beefeater London Dry Gin
1 part Sloe gin
1 part Grand Marnier
1 part Apricot brandy
1 part Pomegranate juice
1 part Lime juice

Burroughs Billionaire. A combination of Beefeater London Dry Gin, Sloe Gin, Grand Marnier, Apricot Brandy and Pomengranate Juice.

Beefeater Martinez

1 Part Beefeater London Dry Gin
2 Parts Dubonnet
1 Dash Angostura bitters
1 Teaspoon Maraschino liqueur

Stir all ingredients with as much ice as you can fit into your mixing glass and strain into a chilled martini glass. Garnish with a lemon twist.

Beefeater Martinez. A combination of Beefeater London Dry, Dubonnet, Angostura Bitters and Maraschino Liqueur.

Hanky Panky

2 Parts Beefeater London Dry Gin
2 Parts Italian vermouth
2 Dashes Fernet Branca

Shake All ingredients over ice

Strain into a chilled cocktail glass

Squeeze A freshly cut orange peel on top

Hanky Panky. A combination of Beefeater London Dry Gin, Italian Vermouth, and Fernet Branca.