Boomerang

Ingredients

⅔ oz Dry vermouth
⅔ oz Punsch
⅔ oz Rye whisky
1 Dash Angostura Bitters
1 Dash Lemon juice

oz ml cl

Glass: Cocktail

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Instructions

Combine the ingredients in a mixing glass filled with ice and stir until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass.

Notes

The Official Mixer's Manual lists the popularized version of the Boomerang Cocktail as calling for:

1/3 Rye Whiskey
1/3 Swedish Punsch
1/3 Dry Vermouth
1 dash Angostura bitters
1 dash lemon juice

To be stirred well with ice and strained into a glass.

The Cafe Royal Cocktail Book lists the same recipe. The Savoy Cocktail Book lists the same recipe, but calls for "Canadian Club whisky" instead of rye. The Standard Cocktail Guide employed rye whisky but calls for different proportions, with 1 oz rye, 3/4 oz. swedish punsch, 3/4 oz. sweet vermouth, 2 dashes of lemon juice, and 1 dash of Angostura bitters.

Trader Vic lists the same recipe in his 1947 Bartender's Guide as was in the Official Mixer's Manual but substitutes the rye with bourbon.

Prior to World War II, the original Boomerang Cocktail was associated with a South African origin, and likely referred to the boomerang as used for hunting. The drink reached its zenith for a period of time after WWII, when the early atomic age and space age began to influence Las Vegas and popular culture in terms of architecture, furniture, fabrics, and style, including boomerang shaped cocktail tables, barware, and so-called "atomic cocktails". Flying-themed cocktail names were also popular during this time.

Boomerang origin story

Decade: 1900s

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Dry vermouth	?	?	?	?	?	?
Punsch	?	?	?	?	?	?
Rye whisky	45.8	0	0	0	0	0
Angostura Bitters	?	?	?	?	?	?
Lemon juice	0.2	0.0	0.0	0.1	0.0	0.0
Total	46.0	0.0	0.0	0.1	0.0	0.0

About the ingredients

Vermouth: Vermouth is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and rosé. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Italian and French companies produce most of the vermouth consumed throughout the world.
Angostura Bitters: Angostura bitters is a concentrated bitters (herbal alcoholic preparation) based on gentian, herbs, and spices, by House of Angostura in Trinidad and Tobago. It is typically used for flavouring beverages or, less often, food. The bitters were first produced in the town of Angostura (now Ciudad Bolívar, Venezuela), hence the name, but do not contain angostura bark. The bottle is recognisable by its distinctive oversized label. Angostura is Spanish for 'narrowing', the town of Angostura having been at the first narrowing of the Orinoco River.
Rye whisky: Rye whiskey can refer to two different, but related, types of whiskey: American rye whiskey, which is similar to bourbon whiskey, but must be distilled from at least 51 percent rye grain, or Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye grain in its production process.