Boomerang Cocktail
1 Dash Lemon Juice
1 Dash Angostura Bitters
1/3 French Vermouth (1 oz Noilly Prat Dry)
1/3 Canadian Club Whisky (1 oz Forty Creek Barrel Select)
1/3 Swedish Punch (1 oz homemade Sri Langkan Arrack Punch)
Shake (stir – eje) well and strain into cocktail glass. (Squeeze lemon peel over glass.)
Tasty; but, the Canadian Whisky didn’t seem to stand much of a chance. It’s all about the punch and the lemon.
Apparently, a version of a cocktail with this name is still made. I’m told, though, it is usually made with Gin, Bitters, Dry Vermouth, and Maraschino Liqueur. Beyond the name, it doesn’t seem to have much to do with the version here.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
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As a word of advice for cocktail making, always use an American rye for mixing. Most Canadian Ryes are not true rye whiskeys. Canadian Law considers the term “rye whiskey” to be simply a traditional way to refer to Canadian whiskey and does not require it to actually contain any rye. Almost all Canadian whiskey has very little or no rye. In addition, many run of the mill Canadian “rye” whiskeys are blended with neutral grain spirits as Canadian laws for whiskey production are much less strict than those in America. American ryes are required by law to contain at least 51% rye in the mash bill and produce a much different and flavorful spirit, often sweet and with heavy fruit notes.