Picture a classic two-to-one Martini, then add just enough maraschino to bring a floral, cherry-stone note and a dash of bitters for spice. The result stays dry and bracing but has more going on than a plain Martini. Serve it very cold, in a stemmed glass.
2 oz
London dry gine.g. Tanqueray · Gordon's · Beefeater · Bombay Sapphire · Sipsmith
1 oz
dry vermouthe.g. Noilly Prat · Martini · Dolin · Cinzano
¼ oz
maraschino liqueur about 2 dashese.g. Luxardo · Maraska · Lazzaroni
1 dash
Angostura bittersBuy on Amazon →
Garnish: Lemon twist · Ice: Served up, no ice
Boomerang
Dry and aromatic, with juniper, herbal vermouth and a floral, almond-cherry hint from the maraschino. Strong, crisp and clean.
Several unrelated drinks have been called Boomerang over the past century, and this gin, vermouth and maraschino version has no documented inventor or date. It belongs to the large family of Martini variations from the classic era, in which small amounts of liqueur or bitters give a dry gin and vermouth base its own personality.
In today's bar trade the word also has a second meaning: a "boomerang" is a cocktail made in one bar, sealed in a container and sent to bartenders at another bar as a friendly gesture. That custom has nothing to do with this recipe, but it helped keep the name alive in bartender slang.
Like a dry Martini with a delicate floral and cherry note and a little spice from the bitters.
You can, but the drink then leans towards a Martinez and becomes sweeter and heavier.
A clear liqueur distilled from marasca cherries, including the stones, giving floral and almond notes.
The perfect sound
It always comes back for another round.
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