Name: Hasty
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Dry vermouth; 30 ml Rosso/sweet vermouth; 1 dash Orange bitters

Hasty
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Glass:

Photographed in an Urban Bar Retro Optic Coupette 15cl

Ingredients:
1 oz	Hayman's London Dry Gin from freezer
1 oz	Strucchi Dry Vermouth chilled
1 oz	Strucchi Rosso Vermouth chilled
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth, Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A 'Perfect' two-to-one Reverse Martini.

View readers' comments

Variant:

Hasty (1930) / Piccadilly (1937)

History:

Adapted from a recipe created in 2025 by J. E. Clapham of Clapham Cocktails.

More cocktails by J. E. Clapham of Clapham Cocktails

Nutrition:

One serving of Hasty contains 147 calories

Alcohol content:

1.3 standard drinks
19.75% alc./vol. (19.75° proof)
17.8 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Martini-style cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 5 comments for Hasty.
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Andy Parnell-Hopkinson

17th October at 18:29

After a couple of weeks on a cruise I am happy to confirm that any barman can get this right.

Jeremy Harrold

12th October at 18:13

I prefer a Gin & It

Jacques Gaudin

23rd September at 23:31

With the right vermouths, this recipe yields a perfectly balanced drink. I really like the citrus peel finish that resonales with the gin. Last but not least, it's easy to remember and it can be produced even with the most depleted drinks cabinet.

Andy Parnell-Hopkinson

20th September at 06:29

Genius. Right in so many ways eg easy to remember, easy to explain to barmen, not too boozy, and very, very tasty. Can't imagine why no one has done it before but full marks. Actually, deduct half a point for the name. No Wodehouse or Waugh reference? Surely you can do better than that, Jason.

J. E. Clapham of Clapham Cocktails

15th October at 23:01

🤣 I deserve that.

Bocman

19th September at 19:31

For me seems dry gin and vermouth not a good option. Instead of stir I do it with build in rocks glass filled with ice. Water raise some flavor from Rosso vermouth and it was a good (probably more like Negroni) 🙂

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