Paper Plane
Modern classic, built for batching
About this cocktail
The Paper Plane is a modern classic, created by Sam Ross at Milk & Honey New York around 2008 and named after the M.I.A. song that was on the speakers when he was working it out. Equal parts bourbon, Aperol, Amaro Nonino, and fresh lemon juice. The four-way equal-parts ratio is unusual and works because all four ingredients are roughly the same intensity. As a freezer batch the lemon juice is the limiting factor (brightest in the first two to three weeks); the bourbon, Aperol, and Amaro Nonino batch indefinitely on their own. Some bartenders pre-batch the three spirits and add fresh lemon at serve. Either approach works.
Pick a cocktail to batch
Shaken citrus drinks pick up more water from ice. Spirit-forward stirred drinks need less; freezer batches often need none.
Your Batch
Aim for around 22% ABV or higher to keep the batch pourable in the freezer.
Remove this much spirit to make room. Save it for later.
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At Serve
How to serve
Pour into a coupe glass. No garnish needed.
Best within: 2-3 weeks
Lemon juice is the clock; the three amari would keep for months on their own.
Pro Tips
- + Use a 100-proof bourbon if you want margin above the line
- + Measure the lemon rather than free-pouring it; an extra ounce in a 750 ml batch takes it under the line
- + Equal parts makes it easy to remember and scale
- + Shake well before pouring to recombine ingredients
Avoid These
- − Free-pouring the lemon (an extra ounce in a 750 ml batch takes it under the line)
- − Using a different amaro (Nonino is specific to this drink)
For Hosts
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The Tools
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