Happy Hour: Hanky Panky cocktail recipe

Not many chefs can lay claim to being maverick liqueur producers, but then not many chefs are possessed of such talent as Dave Verheul. Two years before Melbourne’s Covid lockdowns, the Kiwi began making vermouth for customers at Embla, the Russell Street institution he co-owns with Christian McCabe.

Instead of the traditional spice-and-caramel-forward route, Verheul focused on fresh ingredients, using his wood oven to maximise flavour. Late in 2020, he released his first…