Paper Plane

A paper plane cocktail ranks as one of my most beloved drinks to make and drink. Four equal parts make it easy to remember, and it combines my favorite spirit, bourbon, (don’t tell my friend gin) with bittersweet Aperol, herby earthy but refreshing amaro Nonino and a splash of tart lemon for balance.

The paper plane is a relatively recent addition to the cocktail canon, created by Sam Ross in 2008. It appeared on the menu at Chicago’s famed The Violet Hour, named for the song “Paper Planes” by M.I.A. that had just hit the airwaves that summer.

The unique combination of an aperitif (Aperol), usually sipped before a meal, and a digestif (amaro Nonino), often served after supper to settle the stomach, makes this a perfectly balanced yin-yang bourbon cocktail for any time. Our paper plane cocktail recipe is easy to scale up to serve a thirsty crowd, but be careful: It packs an unexpectedly boozy punch.

Paper Plane Ingredients

• Bourbon: Known for its caramel color and notes of vanilla, bourbon melds the heat of alcohol with an undeniable sweetness. To be classified as bourbon vs. whiskey, this corn-based spirit must be 40% alcohol or 80 proof. Sam Ross suggests looking for a bottle that has a higher ABV (alcohol by volume) of around 45% or 90 proof for more taste, but avoid anything higher (barrel-proof bourbon can be up to 68% ABV or 125 proof), which will make the cocktail too boozy.
• Aperol: You may know Italian aperitif as a main component for an Aperol spritz. Made from bitter rhubarb, gentian and cinchona (think tonic water flavors), Aperol is considered a lighter, sweeter version of its cousin Campari (a negroni’s main ingredient). In this case, it’s a tasty bridge between the more earthy Nonino and sweet bourbon.
• Amaro Nonino: A family recipe passed down for generations, this grape-based liqueur’s exact recipe is a secret, but we know it’s delicious. On its own, amaro Nonino is a delightful sip and is said to have medicinal properties. For the paper plane cocktail, Nonino adds subtle bitter orange with baking spices flavors that meld nicely with the other elements in the drink. On the spectrum of amaro, Nonino is very approachable. If you haven’t yet discovered the beautifully bitter world of after-dinner drinks, it’s a perfect place to start.
• Fresh lemon juice: Juicing lemons yourself is worth it for this recipe. Store-bought bottled juice just doesn’t have the same complex sweet-tart pop. Its zesty acid zip is essential to cut through all the sugars in the other ingredients.
• Orange peel strip: The original recipe doesn’t call for a garnish, but I like the fragrance of orange oil as I bring the glass to my lips. Try cutting a swath of peel with a y-peeler, softly folding it back and forth like a fan and then spiking it on a cocktail pick.

Directions

Step 1: Combine the ingredients

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Fill a shaker half full with ice, then add the bourbon, Aperol, amaro Nonino and lemon juice.

Editor’s Tip: I love using a cobbler shaker, a cocktail shaker with a strainer built into the lid. If you hunt hard enough, you can find vintage ones that look great with all the other bar tools on a bar cart. Mixologists in bars and restaurants tend to use a Boston shaker, two tins inverted to form a seal, because they are faster to clean.

Step 2: Shake it up

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Cover and shake until condensation forms on the outside of the shaker, 10 to 15 seconds.

Step 3: Pour and serve

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Strain into a coupe glass.

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Garnish with the orange peel.

Editor’s Tip: If you want to get really fancy and fun with your garnish, make a paper airplane from a gum-wrapper-sized piece of paper and place it inside the spiral of an orange twist.

Recipe Variations

• Switch out your spirit: The herbal, clean flavors of gin, a smoky mezcal or an aged rum are all first-class options instead of bourbon in this cocktail.
• Try Campari: Instead of Aperol, Campari brings a higher degree of bitterness to this cocktail, which chills out the sweet elements. Want the bitter but don’t want to lose the sweet? Add a dash of simple syrup.
• Experiment with amaro: There are countless interesting amaros to choose from, but orange Montenegro or minty Averna are good places to start.
• Add an egg white: For a fabulous frothy concoction, separate an egg white into your shaker and add the other liquid ingredients. Shake without ice to combine, then add ice to chill and shake again. Strain into a glass and serve.

Can you make a paper plane ahead of time?

You can easily make our Paper Plane cocktail recipe ahead of time for parties and get-togethers. Mix all four ingredients in an airtight container to make batched paper plane cocktails, measuring the equal parts of each precisely. Refrigerate for up to 24 hours. When you’re ready to serve, stir well, shake over ice and pour into individual glasses.

Paper Plane Cocktail Recipe Tips

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What type of glass do you use for a Paper Plane?

This cocktail is served without ice, so a coupe or a martini glass is the best choice, but I advocate using whatever glass you like best. Put your glasses in the freezer for a bit before you pour; it will keep your cocktail colder! From champagne flutes to paper cups, a paper plane is excellent no matter what type of cocktail glass you choose.

Does ice make a difference when shaking a paper plane?

Ice makes a difference when shaking cocktails. To keep a cocktail cold without diluting it quickly, use larger cubes or ice without impurities in the water; they take longer to melt. You want your paper plane cold but not watered down, so shake it hard and fast with the best ice you can find.

What can you serve with a Paper Plane?

The Aperol in this drink always makes me think of pre-dinner cocktail party recipes and appetizers like fried prosciutto tortellini or an antipasto platter. On the other end of the meal, the amaro Nonino makes me think of light desserts like a cherry crisp and just about any cheesecake recipe. Maybe we should drink paper planes through the main course as well!