Ingredients
Equipment
Method
- Chill the Glass: Place your coupe glass or martini glass in the freezer for about 10 minutes to ensure it is icy cold, or fill it with ice water while you prepare the drink.
- Juice the Lemon: Cut a fresh lemon and use a handheld juicer to extract exactly 3/4 ounce of juice. Strain out any seeds or heavy pulp.
- Combine Ingredients: Fill a cocktail shaker halfway with fresh ice cubes. Pour in the bourbon, Aperol, Amaro Nonino, and freshly squeezed lemon juice.
- Shake Vigorously: Secure the lid tightly on the shaker. Shake vigorously for 15 to 20 seconds until the outside of the tin becomes extremely cold and frosty. This chills the drink and provides the perfect amount of dilution.
- Strain and Pour: Discard the ice water from your chilled glass if you used that method. Use a Hawthorne strainer to pour the cocktail directly into the cold glass.
- Garnish and Serve: Express the oils of a fresh lemon peel over the top of the drink by giving it a gentle squeeze and twist, then drop the peel directly into the glass or rest it on the rim. Serve immediately.
Notes
The Amaro Matters: Amaro Nonino is a specific Italian bittersweet liqueur with subtle notes of orange, caramel, and herbs. While you can substitute it with another amaro like Montenegro or Meletti in a pinch, Nonino is the authentic choice that gives the Paper Plane its signature flavor profile.
Fresh Lemon is Crucial: Because this drink relies heavily on bright acidity to balance the sweet liqueurs, you absolutely must use freshly squeezed lemon juice. Bottled lemon juice will make the cocktail taste flat and artificially tart.
Adjusting the Bourbon: A bourbon with a slightly higher proof (around 90 to 100 proof) works beautifully in this recipe because the spirit stands up well to the strong flavors of the amaro and Aperol without getting lost in the mix.
Fresh Lemon is Crucial: Because this drink relies heavily on bright acidity to balance the sweet liqueurs, you absolutely must use freshly squeezed lemon juice. Bottled lemon juice will make the cocktail taste flat and artificially tart.
Adjusting the Bourbon: A bourbon with a slightly higher proof (around 90 to 100 proof) works beautifully in this recipe because the spirit stands up well to the strong flavors of the amaro and Aperol without getting lost in the mix.