Boomerang Cocktail (Crosby Gaige)

1 oz Rye
3⁄4 oz Sweet vermouth
3⁄4 oz Swedish Punsch
2 ds Lemon juice
1 ds Bitters, Angostura
Instructions

Shake (or stir), strain, up.

Notes

This version is from Crosby Gaige's 1944 "Standard Cocktail Guide." The earlier traditional Savoy and the Café Royal Cocktail recipes call for equal parts of the primary ingredients with dry rather than sweet vermouth.

Cocktail summary
Year
1944
Is an
altered recipe
Reference

Crosby Gaige, Standard Cocktail Guide, 1944, p. 37

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Comments

We need to change the name to match the source as an altered recipe (Crosby Gaige, 1944) since there are other variations out there and the classic Boomerang is equal parts with dry vermouth, not sweet. It could just have been an error in Gaige's book, which is unfortunate since the classic is actually quite good and balanced. Interestingly, there is a much different version published in French in a 1924 Swiss cocktail book by Carlo Beltramo who was bartender at Bergues in Geneva (?) It says this variant with gin, maraschino, dry and sweet vermouth was popular in South Africa at the time.