Paper Plane

The Paper Plane is a modern classic that proves how powerful simplicity can be. Built on equal parts bourbon, Amaro Nonino, Aperol, and fresh lemon juice, it delivers a remarkably balanced profile where bitter, sour, and sweet come together in perfect harmony. Its soft pink-orange hue and silky texture make it as visually inviting as it is satisfying to drink.

Created in the 2000s, this cocktail has quickly joined the global repertoire of must-know recipes for professional bartenders. It is approachable, easy to reproduce, and highly consistent thanks to its equal-part structure, which also makes it an excellent introduction to amaro-based cocktails.

Whether you are a bourbon lover curious about Italian bitters or an amaro fan looking for a bright, citrusy twist, the Paper Plane offers a refined, contemporary take on the sour template.

Instructions

Official Recipe:

1. Chill a cocktail glass in the freezer or by filling it with ice and water while you prepare the drink.
2. Measure 30 ml bourbon whiskey, 30 ml Amaro Nonino, 30 ml Aperol, and 30 ml fresh lemon juice into a cocktail shaker.
3. Add plenty of ice cubes to the shaker, filling it about three-quarters full.
4. Shake vigorously for 10–15 seconds, until the outside of the shaker feels very cold and frosty.
5. Discard the ice and water from the chilled cocktail glass, if you used them to chill it.
6. Strain the mixture through a Hawthorne strainer (and optionally a fine strainer) into the chilled cocktail glass.
7. Garnish is not required, but you may add a thin lemon twist expressed over the surface for extra aroma.

Note: Using freshly squeezed lemon juice is essential; bottled juice will flatten the cocktail and disturb its delicate balance.

Tips

• Choose a softer bourbon: Select a bourbon around 40–45% ABV with vanilla and caramel notes rather than overly woody or high-proof styles. This keeps the cocktail smooth and balanced.
• Use fresh citrus only: Always squeeze the lemon juice just before making the drink. Filter out pulp if you prefer a silkier texture.
• Shake hard, serve cold: A strong, energetic shake ensures proper dilution and aeration, giving the Paper Plane its characteristic smooth, slightly frothy texture.
• Fine strain for elegance: Fine strain through a mesh strainer to remove ice shards and small pulp pieces, resulting in a perfectly clear and refined presentation.
• Balance to taste: If your lemons are very sour, a tiny adjustment (2–3 ml more Aperol) can round the edges without changing the character of the drink.
• Mind your glass temperature: A well-chilled cocktail glass helps preserve the crisp, bright profile and keeps the drink from warming too quickly.
• Batching for service: For parties, you can pre-batch the spirits and amaro in equal parts and add fresh lemon and ice à la minute for speed and consistency.

Classic Variations

• Mezcal Paper Plane: Substitute part or all of the bourbon with mezcal for a smoky, earthy twist while keeping the equal-part structure.
• Paper Airplane: A lighter riff that reduces the bourbon slightly and increases Aperol for a softer, more citrus-forward profile.
• Paper Plane Spritz: Build the components in a wine glass over ice, top with soda or sparkling wine, and create a longer, more refreshing version.
• Jungle Bird–Inspired Plane: Replace Aperol with Campari and adjust lemon slightly for a more intense bitter backbone.
• White Paper Plane: Use a light whiskey or swap Aperol for a gentler aperitivo to create a paler, more delicate variation.

Flavor Profile

On the first sip, the Paper Plane greets you with bright, zesty lemon and the gentle sweetness of Aperol. Almost immediately, the herbal and orange notes of Amaro Nonino start to emerge, weaving with the vanilla and caramel character of the bourbon.

In the mid-palate, the drink becomes more complex and rounded. Bitterness from Aperol and the amaro balances the acidity, while the bourbon provides warmth and structure without dominating.

The finish is clean, dry, and pleasantly bittersweet, leaving lingering notes of citrus peel, herbs, and a soft hint of oak. It is refreshing yet substantial, making it suitable both as an aperitif and as a stand-alone sipping cocktail.

History

The Paper Plane was created in 2007 by bartender Sam Ross, an influential figure in the modern cocktail revival, known for other hits like the Penicillin. Ross developed the drink for the opening menu of The Violet Hour in Chicago, later serving it at the renowned New York bar Milk & Honey.

Its name was inspired by the M.I.A. song “Paper Planes,” which Ross reportedly had on repeat while working on the recipe. Initially, the drink used Campari, but it soon evolved into the now-iconic equal-parts combination of bourbon, Amaro Nonino, Aperol, and lemon juice, which gave it greater refinement and balance.

Today, the Paper Plane is widely recognized as a modern classic and appears on menus around the world. While it is not an official IBA cocktail, it is universally regarded as essential knowledge for contemporary bartenders and cocktail enthusiasts.

Cheers!