I use Tesseron's Composition as my house brandy for mixing.

There is an earlier cocktail named Boomerang, published by Robert Vermiere in 1922 and by Carlo Beltramo in 1924 in Geneva, but it is an entirely different drink (gin, marashchino, dry and sweet vermouth, no Swedish punsch). 1932's The Green Cocktail Book (London) has a similar variation using equal parts gin, dry and sweet vermouth, a dash of Angostura, with no punsch.

In 1936 Frank Meier's Artistry of Mixing Drinks includes a Boomerang with Angostura and equal parts Scotch, dry vermouth, and punsch.

The version above is from the back of the Okar bottle, which uses a mint leaf garnish rather than lemon myrtle leaf (an Australian species) listed on the website. I have converted volumes to nearest ounce equivalents.

Notes: Basil syrup: Heat 1/2 c. sugar and 1/2 c. water with 10-12 basil leaves until simmering, stirring to dissolve the sugar. Cut heat and let steep 30 minutes. Strain.
Would probably work on the rocks, as well as batched for a summer party.

I have used Rittenhouse and Wild Turkey 101 Rye for this and it has been well received by family. Another dry vermouth would do, but I like the profile of Carpano Dry for this.

The Okar Island Bitter is probably closest to Select Aperitivo in its overall bitter/sweet profile and balance. The differences are that the Okar doesn't have the clear vibrant red color of the Select, and it has a subtle mint and red berry while Select has more rhubarb flavor.

Some recipes call for just a squeeze of lime juice from a lime wedge that then becomes a garnish. A full 1/2 ounce of lime juice can be somewhat bitter and some recipes call for a little simple syrup, presumably to balance. Some other versions employ ginger syrup and club soda in place of ginger beer.