Hocus Pocus
Stir ∙ 3 min ∙ 34.2% ABV ∙
The Hocus Pocus is a stirred cocktail of London dry gin, sweet vermouth and orange curaçao, with a small Fernet Branca dash for a bittersweet edge. Silky and cold, with a bittersweet snap on the finish and a whisper of minty bitterness lingering beneath the orange-laced sweetness.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: London dry gin 60 mlCarpano Antica Formula vermouth 20 mlOrange curaçao liqueur 20 mlFernet Branca liqueur 5 ml
- Fine strain into the chilled glass
- Garnish with an orange twist
Tips
- Measure the Fernet Branca carefully — even a few extra drops will overpower the gin and curaçao with menthol bitterness.
- Fine strain to keep the pour clear and bright, since the fortified vermouth can carry a little sediment.
- Pre-chill the coupe before straining so the drink doesn't lose its chill on the way to the glass.
- Stir over ice until the outside of the mixing vessel frosts, giving the spirit-forward build enough dilution to soften it.
History
The Hocus Pocus is documented as having been discovered in 2010 at Forty Four, a bar in New York City. It builds on the Hanky Panky, the gin, sweet vermouth, and Fernet-Branca cocktail created by Ada Coleman, head bartender at the Savoy Hotel's American Bar in London in the early 1900s. Coleman's original was a variation on the sweet martini given extra bite from Fernet-Branca. The Hocus Pocus reworks that formula by bringing in orange curaçao alongside the vermouth, softening and citrus-brightening the profile while keeping the Fernet as a bittering accent.
FAQ
What is a Hocus Pocus drink?
It is a stirred gin cocktail made with London dry gin, sweet vermouth, orange curaçao, and a small amount of Fernet Branca for a bittersweet edge. It is stirred with ice, fine strained into a chilled coupe, and finished with an orange twist.
What are the ingredients in the Hocus Pocus cocktail?
London dry gin, sweet vermouth, orange curaçao liqueur, and a small dash of Fernet Branca, stirred with ice and served up in a coupe glass with an orange twist.
