Ingredients
- 2 Shot(s) Gin
- 1/2 Shot(s) Dry Vermouth
- 2 Dash(s) Bitters
- 1/2 tsp Maraschino Liqueur
- 1 Cherry
Instructions
Mix Ingredients:
- In a mixing glass half-filled with ice cubes, combine 2 shots of gin, 1/2 shot of dry vermouth, 2 dashes of bitters, and 1/2 tsp of maraschino liqueur.
Stir:
- Stir well until the ingredients are thoroughly chilled and mixed.
Strain:
- Strain the mixture into a cocktail glass.
Garnish:
- Garnish with a cherry.
Serve:
- Serve immediately and enjoy.
Notes
Estimated Nutrition:
Where it came from
The Boomerang cocktail’s exact origins are a bit hazy, like many older stirred drinks. It likely emerged in the early to mid 20th century, a period when gin and vermouth were the backbone of many popular cocktails. Its name might suggest a flavor profile that keeps you coming back, or perhaps a nod to its unique combination of spirits. It’s a classic bar call, not something you’d find in a tiki lounge.
This drink sits comfortably in the gin and vermouth family, alongside stalwarts like the Martini or the Bijou. What sets the Boomerang apart is the addition of maraschino liqueur and a dash of bitters, which pull it away from the purely dry or herbaceous notes of its relatives. It’s less sweet than a Martinez and more complex than a standard Gin and Dry.
You’d order a Boomerang at a classic cocktail bar, a place with a bartender who knows their way around a stirring spoon. It’s a great pre-dinner drink at a nice restaurant or a sophisticated choice for a quiet evening at a speakeasy style joint. Don’t expect to find it on a happy hour menu at a dive bar.
What it tastes like
On the front, you get the crisp, juniper-forward bite of gin, quickly followed by the herbaceous and slightly floral notes of dry vermouth. The mid-palate introduces a subtle, almost almond-like sweetness from the maraschino, which then gives way to a pleasant, lingering bitterness from the dashes. The finish is clean, dry, and complex, inviting another sip.
With approximately 3 ounces of gin, 0.75 ounces of dry vermouth, and a touch of maraschino, the Boomerang clocks in at around 35% alcohol by volume. This makes it a serious drink, significantly stronger than your average beer and on par with a stiff Martini. Treat it like a spirit-forward cocktail, meant for sipping, not chugging.
The technique
Grab a mixing glass and fill it with fresh ice. Pour in your gin, dry vermouth, maraschino liqueur, and bitters. Give it a good, steady stir for at least 30 seconds to ensure everything is thoroughly chilled and properly integrated. You’re aiming for dilution and temperature. Then, use a julep strainer to pour the mixture into a chilled cocktail glass. Finish with a cherry.
The most crucial technique here is proper stirring. You need to stir long enough to achieve adequate dilution and chill without over-diluting. If you rush it, the drink will be warm and harsh. If you over-stir, it becomes watery and bland. Aim for that sweet spot where the ice begins to melt but the drink still has body and a frosty exterior on the mixing glass.
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Ingredient Spotlight
The bottles that make or break this drink.
Gin
- Use
- A good London Dry gin like Tanqueray, Beefeater, or Bombay Sapphire works perfectly. For a more nuanced profile, try a New Western style gin like Hendrick’s or Aviation, just be aware it will shift the juniper balance.
- Skip
- Cheap, neutral grain spirits marketed as gin. They lack the botanical backbone to stand up in this drink, leaving it flat. Flavored gins will also throw off the balance.
- Why
- Gin forms the base and primary flavor driver. Its botanical complexity is what makes the Boomerang interesting and provides the structure for the other ingredients.
Dry Vermouth
- Use
- High-quality dry vermouth is non-negotiable. Dolin Dry, Noilly Prat Original Dry, or Martini & Rossi Extra Dry are reliable choices. Always store it in the fridge once opened.
- Skip
- Oxidized or old vermouth. If it’s been sitting on the back bar for months, it’s dead and will make the drink taste stale and unpleasant. Sweet vermouth, obviously.
- Why
- Vermouth adds crucial herbaceous notes and a touch of acidity that balances the gin and provides depth. It’s the bridge between the gin and the other modifiers.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
Boomerang on the Rocks
- A slightly more forgiving chill.
- Serve the Boomerang over a large ice cube in an old fashioned glass for a slower dilution and a slightly less intense initial sip.
Sweet Boomerang
- A richer, rounder profile.
- Swap the dry vermouth for a sweet vermouth, like Carpano Antica, for a richer body and a less herbaceous, more pronouncedly sweet character. Adjust maraschino if needed.
Rye Boomerang
- A spicier, bolder kick.
- Substitute the gin with a good rye whiskey. The spicy notes of the rye will play well with the bitters and maraschino, making for a robust and warming drink.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Try a good quality vodka for a much cleaner, less botanical drink, or a light rum for a different flavor profile altogether.
A small amount of Lillet Blanc or even a very dry white wine could work in a pinch, but the herbaceous notes will be missed.
A touch of cherry liqueur or even a few drops of simple syrup could provide sweetness, but the unique almond note will be absent.
A small coupe or even a chilled wine glass will do the trick. Just make sure it’s cold.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Boomerang?
A Boomerang typically contains gin, dry vermouth, maraschino liqueur, and bitters, often garnished with a cherry.
Is the Boomerang a strong drink?
Yes, it’s a spirit-forward cocktail with a high alcohol content, similar to a Martini.
What kind of gin should I use for a Boomerang?
A London Dry gin is classic, but a more modern botanical gin can also work if you prefer that flavor profile.
Why is it called a Boomerang?
The name likely refers to its complex flavor that keeps you coming back for another sip, or perhaps the way the flavors “return” on the palate.
Can I make a Boomerang sweeter?
Yes, you can increase the maraschino liqueur slightly or use a sweet vermouth instead of dry for a sweeter version.
What’s the best way to chill a Boomerang?
Stirring with ice in a mixing glass until well-chilled, then straining into a pre-chilled cocktail glass, is the standard method.
How long should I stir a Boomerang?
Stir for at least 30 seconds to achieve proper chilling and dilution.
What’s a good garnish for a Boomerang?
A simple maraschino cherry or a lemon twist complements the drink nicely.
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