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The paper plane cocktail is a modern-day classic that has taken the cocktail world by storm. It was created by New York bartender, Sam Ross, of Attaboy speakeasy in the Lower East Side of Manhattan. Sam created the paper plane for a Chicago bar named The Violet Hour. It’s quickly become one of the few cocktails in my regular rotation thanks to just how tasty it is.

The cocktail was originally served with a tiny paper plane, which of course adds to the allure and overall presentation. You don’t need to be good at origami to pull it off, however, I’m usually skipping this step at home for obvious reasons.

Paper Plane Ingredients

Made with equal parts bourbon, Amaro Nonino (bittersweet Italian Liqueur), Aperol (thank you Aperol spritz), and fresh lemon juice. It’s a citrusy smooth and well-balanced cocktail with similar characteristics to the sidecar or brown derby. The cocktail has a pronounced bitterness and subtle sweetness from both the amaro and Aperol.

How to Make a Paper Plane Cocktail

Combine bourbon, amaro, Aperol, and fresh lemon juice in a cocktail shaker with a few handfuls of ice. Gently shake or stir for 20 seconds and double strain into a chilled coupe glass. This cocktail should not be overshaken in order to preserve body and not introduce too much water.

What is Amaro Liqueur?

Amaro is a bitter Italian liqueur that is typically sipped neat as an after-dinner digestif. It’s dark and syrupy in color and consistency and has herbal, citrusy, sweet, and bitter characteristics. Amaro actually means “bitter” in Italian. Amaro Nonino was the original Amaro liqueur intended for the Paper Plane. What makes it unique is its lighter color and profile compared to darker amaro.

I’ve tried this cocktail with Averna and Montenegro amaros as substitutes and while it’s good, it just doesn’t hit the same.

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