Boomerang Cocktail

Swedish punsch, rye and dry vermouth share equal measures, with a small lemon-juice addition and two bitters. Despite the measured citrus, the documented method is stirring before a lemon-peel finish.

Active preparation: 3 minutes

Ingredients

• 30 ml Kronan Swedish Punsch
• 30 ml Rye whiskey
• 30 ml Dolin Dry vermouth
• 5 ml Fresh lemon juice
• 1 dash Angostura aromatic bitters
• 1 dash Orange bitters
• 1 piece Lemon peel, for garnish

Instructions

1. Pour Kronan Swedish Punsch, rye whiskey, dry vermouth, lemon juice, aromatic bitters and orange bitters into a mixing glass filled with ice.
2. Stir smoothly until cold, about 20–30 seconds.
3. Strain into a chilled coupe without ice.
4. Express the lemon peel over the surface and add it.