Stir, strain, up, twist.
Stir over ice and strain into a chilled cocktail glass.
From Gaz Regan's 101 Best New Cocktails of 2013.
Adapted from a recipe by Devender Sehgal, New Delhi, India.
Stir over ice and strain into a chilled wine glass. Twist the lemon twist over surface and discard.
From Gaz Regan's 101 Best New Cocktails for 2013.
Adapted from a recipe by Steve Shur, Boston College Club, Boston, MA
Shake (or stir), strain, up.
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.
Crosby Gaige, Standard Cocktail Guide, 1944, p. 37
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.
Stir, strain, up.
Stephen uses his own special jaggery-aromatized reconstructed Chartreuse. Details at link.
There's nothing disobedient about this dirnk. In fact, it's very civil! So much so, I rated it 4.0.
But two cautions: 1) If you're not used to Green Chartreuse, use a "skinny" amount, as it has a strong, somewhat bitter taste; (2) Most importantly, choose your sweet vermouth carefully!. Not all sweet vermouths taste the same. For this drink, I used Dolin sweet vermouth, and it worked well. Cinzano, with its pronounced fruity flavor, might overwhelm even the Green Chartreuse. For this drink, Dolin or Vya, and perhaps Antica Formula are the sweet vermouths I would reach for first.
Shake, strain over ice in a Collins, top with ginger beer, stir to incorporate, serve with straw.
Build in a mule mug or Collins and stir over crushed ice. Garnish with a lemon wheel and candied ginger.
Shake, strain, rocks, garnish, spritz.
PUNCH suggests rosemary as an alternative to mint here.
Dry shake, shake with ice, strain, up.
Mulled wine syrup: reduce 1/2 a cup of mulled wine by half and then dissolve 1/4 cup of sugar into the reduction.
Shake (or stir?), strain, up, garnish.