I love sharing classic cocktail recipes that are easy to whip up at home. The Paper Plane cocktail stands out because it nails that sweet, sour, and bitter balance just right.

This drink only needs four ingredients, so pretty much anyone can give it a go.

Whenever I mix up a Paper Plane, I know I’ll end up with something smooth and refreshing. The steps are straightforward—no fancy skills or obscure bottles required.

If you’re hoping to impress a few friends, or just want to unwind with a well-balanced drink, the Paper Plane works. Honestly, it’s become a favorite both for folks just starting out and for more seasoned bartenders.

Paper Plane Cocktail Recipe

I keep coming back to the Paper Plane for its simplicity and how easy it is to make. The recipe is just equal parts of four things, and you only need basic tools—perfect if you’re not looking to fuss over details.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker: I always use a shaker to get the drink nice and cold.
Jigger or measuring tool: Measuring is key since you want those equal parts.

Fine mesh strainer: I like to double strain, so there aren’t any ice shards floating around.
Hawthorne strainer: This fits my shaker and keeps the big chunks of ice out.
Chilled coupe or Nick & Nora glass: I chill the glass ahead of time—this cocktail should be served cold.

Citrus juicer: If I’m using fresh lemon juice (and I usually am), I squeeze it right before mixing.

Ingredients

3/4 oz 22 ml bourbon: I reach for a mid-range bourbon for a smoother sip.
3/4 oz 22 ml Aperol: This adds a bittersweet kick and that signature orange color.

3/4 oz 22 ml Amaro Nonino: This Italian liqueur brings in some herbal depth and complexity.
3/4 oz 22 ml fresh lemon juice: Go for fresh juice—bottled just doesn’t cut it.
Ice: I fill the shaker about two-thirds full so it chills fast.

Instructions

Fill your cocktail shaker with ice.
Measure out the bourbon, Aperol, Amaro Nonino, and lemon juice with your jigger.
Pour them all into the shaker.

Pop on the lid and shake hard for about 10–15 seconds. I stop when the shaker feels freezing cold in my hands.
Hold the fine mesh strainer over your glass.
Strain the drink through both the Hawthorne and mesh strainers into your chilled glass.

Serve right away—no garnish needed, but a little lemon twist looks sharp if you’re feeling fancy.

Notes

I always use fresh lemon juice. Bottled stuff just doesn’t have the same zing. If Amaro Nonino isn’t around, I’ll sub in another amaro—Montenegro works in a pinch, but the taste does change.

Chilling your glass before pouring keeps everything colder, longer. For presentation, a thin lemon twist is a nice touch.

Traditionally, this cocktail’s served up, but sometimes I pour it over fresh ice if I want it extra cold (not classic, but hey, it works). Usually, though, I stick with the tried-and-true steps for that smooth, balanced result.

Tasting Notes

First sip of a Paper Plane, and the balance hits you. Not too sweet, not too bitter—just crisp and bright.

The main flavors? Bourbon, Aperol, Amaro Nonino, and fresh lemon juice. The bourbon brings a gentle warmth. Aperol adds a pop of orange and a little herbal edge.

Here’s what stands out most to me:

Citrus: Fresh, tangy, a little sour from the lemon juice.

Herbal: Subtle, complex, thanks to the Amaro Nonino.
Sweetness: Mild, never cloying—mostly from the Aperol.
Bitterness: Light and balanced, coming from the amaro and Aperol.

On the nose, there’s a burst of zesty lemon and orange. The color? Bright orange-red—honestly, it just looks fun in the glass.

The finish is smooth, with a gentle bittersweet citrus and herbal note lingering at the end. Makes it super refreshing and, honestly, pretty easy to keep sipping.

Paper Plane Cocktail Recipe