Paper Plane

Paper Plane
Santiago Mejia/The New York Times
Total Time
2 minutes
Rating
5(1,021)
Comments
Read comments

The drink, invented by the New York bartender Sam Ross, who created the classic modern cocktail the penicillin, has slowly been gaining steam since it was introduced in 2007, showing up on cocktail menus in numerous time zones. It is a rich, immediately likable whiskey sour lent plenty of culinary complexity by the amaro and the Aperol. —Robert Simonson

Featured in: 'Shake. Stir. Sip.' Takes the Math Out of Mixing Cocktails

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe
  • Print Options


Advertisement


Ingredients

Yield:1 drink
  • ¾ounce bourbon
  • ¾ounce Aperol
  • ¾ounce Amaro Nonino
  • ¾ounce lemon juice
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake vigorously for 15 seconds. Strain into a coupe glass.

Ratings

5 out of 5
1,021 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Magnificent. I used Knob Creek for the bourbon as it was all I had on hand. I see someone mentioned that it works well with Elijah Craig and Bulleit. Any other suggestions on bourbons to try?

Also, do yourself a favor and cut the sticky portion off a light blue post-it, fold it into a paper plane, stick a skewer through it and add as a "garnish." It's a little cheesy, but your guests will love it.

This is my new favorite cocktail! PS, if you like the Paper Plane, try another "equal parts" cocktail---the Last Word: gin, green Chartreuse, maraschino, and lime juice.

Different Bourbons play best with different Amaros. Nonio is a fairly mild Amaro, I tend to cut back a touch when using some stronger Amaros. Averna or Luciano are my go to subs for Amaro, Bulleit for the bourbon . Elija Craig 12 and Nonio make the best drink in my opinion. I've also subbed in Rye or Canadian Whiskey (also known as rye up here) with great results.

Since this is a classic 4-part ratio, i tend to go up to a full ounce and make two drinks, or double it and split it 3 ways.

Top with sparkling wine

Add an egg white - it perfects this drink. Dry shake it with the ice first then again with all the ingredients for maximum froth.

This is my go-to cocktail, but I find it much more expeditious to use a full ounce of each ingredient. :)

Private comments are only visible to you.

Credits

Adapted from Sam Ross, Attaboy, New York

Advertisement

or to save this recipe.