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.
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.