This Paper Plane cocktail is a balanced and approachable drink made with equal parts bourbon, Aperol, Amaro Nonino, and fresh lemon juice. Serve it in a chilled coupe or martini glass for a sleek presentation.
The Paper Plane offers the warmth and spice of bourbon alongside the bright, bittersweet orange notes of Aperol and the herbal sweetness of Amaro Nonino. The lemon juice adds a fresh citrus lift that ties the flavors together. It’s a refined yet easy cocktail that works equally well as an after-work sipper or a party pour.
Created by bartender Sam Ross in 2008, the Paper Plane has quickly become a modern classic. It’s a riff on the Last Word but uses bourbon and Aperol for a different flavor profile. Because it uses equal parts of each ingredient, it’s one of the simplest cocktails to mix at home—no elaborate technique or garnish required.
Paper Plane cocktail ingredients
- Bourbon: Choose a smooth, mixable bourbon with a pleasant finish that complements the other ingredients. A mellow, slightly spicy bourbon works best.
- Aperol: This low-alcohol Italian aperitivo is brighter and less bitter than Campari, adding fruity, orange-tinged sweetness that plays nicely with lemon.
- Amaro Nonino: A grappa-based amaro with herbal, slightly sweet notes. It bridges the bourbon and Aperol and gives the drink depth and complexity.
- Fresh lemon juice: Use freshly squeezed lemon juice for brightness and balance—bottled juice will be noticeably duller.
- Garnish (optional): The classic Paper Plane is usually served without a garnish. If you like, add a small lemon twist, but it’s not necessary.
How to make a Paper Plane cocktail
Step 1: Juice the lemon
Halve the lemon and squeeze out the juice, removing seeds. For best results, keep lemons at room temperature and roll them on the counter to release more juice.
Step 2: Mix and pour
Combine 1 ounce each of bourbon, Aperol, Amaro Nonino, and fresh lemon juice in a cocktail shaker filled with ice. Shake briefly—just until chilled—then strain into a chilled coupe or martini glass and serve immediately.
Expert tips
- Don’t over-shake: Because the recipe contains fresh juice, a shake is needed, but keep it short. The drink should be chilled and smooth, not frothy.
- Room-temperature lemons: Room-temperature lemons yield more juice. Roll them on the counter before cutting and squeezing to maximize yield.
- Batch it for parties: The Paper Plane is perfect for batching—equal parts make it simple to scale. Mix in a pitcher, refrigerate, and serve over fresh ice or strain into chilled glasses.
More equal-parts cocktails
Equal-parts cocktails are favorites for home bartenders because they’re straightforward and consistently balanced. The Paper Plane joins a long list of delicious recipes that use this simple formula.
- Milano Torino: Campari and sweet vermouth in an easy two-ingredient serve.
- Negroni: A classic equal-parts mix of gin, Campari, and sweet vermouth.
Why the Paper Plane works
- Simple to make—equal parts of each ingredient.
- Bourbon and Aperol provide a balanced contrast of bitter, sweet, and warm flavors.
- Ideal for batching—easy to scale for gatherings.
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Recipe
Paper Plane Cocktail Recipe
Equipment
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cocktail shaker
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chef’s knife
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cutting board
Ingredients
- 1 ounce bourbon
- 1 ounce Aperol
- 1 ounce Amaro Nonino
- 1 ounce fresh squeezed lemon juice
Instructions
- Slice the lemon in half and juice it, removing any seeds. Using a hand juicer or reamer makes this quick and clean.
- Add all ingredients (1 oz each) to a shaker filled with ice. Shake briefly until chilled, then strain into a chilled coupe or martini glass. Serve immediately.
Notes
- Do not over-shake: Shake only until the drink is cold—too much aeration will make it foamy.
- Room-temperature lemons yield more juice: Roll them before cutting to release juice easily.
- Batching: Mix equal parts in a pitcher for parties and refrigerate; stir or shake with ice before serving.
Nutrition information is an estimate. Calorie accuracy is not guaranteed.