The Boomerang martini was popular in the 30’s and 40’s. It’s similar to a Perfect martini in that it uses both dry (French) and sweet (Italian) vermouth, but in ratio closer to the Reverse! Confused? Perhaps this is why it’s called a Boomerang.
While I’ve been sifting through old recipes for 30 Martinis in 30 Days , I’ve come to understand that the dry martini is a relatively recent phenomenon and that the older the recipe, the more sweet vermouth was used and feature a maraschino cherry as a garnish. I have a new appreciation for vermouth, and particularly like the flavour that comes from using sweet and dry varieties together.
Ingredients for the Boomerang martini
30ml gin (I used Jensen’s)
30ml dry vermouth
30ml sweet vermouth
dash of Angostura bitters
maraschino cherry garnish
I think you know the drill by now! Add ingredients to an ice filled mixing glass and stir for 40-50 seconds. You can shake if you really want to! Add garnish.