The Paper Plane is a bright, bittersweet cocktail made from four equal parts: bourbon, Aperol, Amaro Nonino, and fresh lemon juice. It is a useful drink to know because the spec is easy to remember, the build is quick, and it works as an aperitivo or after-dinner pour. The only ingredient that may send you shopping is Amaro Nonino; if you do not have it, several amari can stand in.
Why the Paper Plane works
The Paper Plane was created by Sam Ross, first at The Violet Hour in Chicago in 2007 and then in its familiar form at Milk & Honey in 2008. The original version used Campari, and Ross later swapped it for Aperol. The result is less aggressively bitter, with Aperol bringing a softer orange character that lets the bourbon and amaro share the glass.
Each ingredient has a job: bourbon gives the drink spine, Aperol supplies brightness and a touch of bitterness, Amaro Nonino adds herbal sweetness and a round, botanical center, and fresh lemon juice keeps the finish lively. There is no added syrup, so the balance depends on choosing a bourbon you like and using freshly squeezed lemon juice.
Paper Plane cocktail recipe
Ingredients
- 3/4 ounce bourbon
- 3/4 ounce Aperol
- 3/4 ounce Amaro Nonino Quintessentia
- 3/4 ounce freshly squeezed lemon juice
Glass: chilled coupe Yield: 1 cocktail
Directions
- Fill a cocktail shaker halfway with ice.
- Add the bourbon, Aperol, Amaro Nonino, and lemon juice.
- Shake for 10–15 seconds, until the shaker feels cold.
- Strain into a chilled coupe glass.
- Garnish with a lemon twist, orange twist, or a small paper plane if you are making one. Serve immediately.
Tasting and technique notes
The Paper Plane is equal parts, but it does not taste one-dimensional. The bourbon is present without taking over, and the lemon keeps the finish dry. That acidity is why most recipes call for freshly squeezed lemon juice; bottled lemon juice changes the balance and dulls the drink.
Shake just long enough to chill and dilute. Over-shaking will water down the drink, and under-shaking leaves it strong and warm. A chilled coupe matters because the drink is served up, with no ice in the glass.
If you have a higher-proof bourbon around 50% ABV, it will hold its own against the amaro and lemon especially well. A standard 80-proof bourbon also works; use one you enjoy neat.
Amaro Nonino substitutes
Amaro Nonino Quintessentia is a grappa-based amaro with notes of orange, alpine herbs, and caramel. It is less sweet than some amari and can be hard to find. If it is not on your shelf, try one of these swaps in the same 3/4-ounce measure:
- Amaro Montenegro: a commonly recommended replacement; softer and more orange-forward.
- Amaro Averna: sweeter and more herbal, with a darker, richer flavor.
- Amaro Tosolini: another Italian amaro that works as a close substitute.
- Cynar: more vegetal and bitter; choose this when you want a drier, more aggressive cocktail.
- Jägermeister: an herbal liqueur that can work in a pinch, though it will noticeably change the drink.
Because amari vary in sweetness and bitterness, taste the drink before serving. If a swap leans more bitter, a tiny amount of simple syrup can bring it back into balance.
If you do not have Aperol
Campari can be used instead of Aperol, but it will make the cocktail more bitter. Add a small amount of simple syrup to taste if you find the result too sharp. The drink will still fit the same structure, but it will be closer to the original 2007 version in spirit.
Clara Bow riff
If you want a minty grenadine variation, the Clara Bow is a good place to start. Keep the same equal-parts frame, build the Paper Plane as written, and add a small amount of grenadine and a few fresh mint leaves before shaking. Taste and adjust from there. Grenadine is sweet, so start light. Serve in the same chilled coupe.
