About the Paper Plane
History
The Paper Plane is often credited to Sam Ross, who created it in 2008 while bartending at The Violet Hour in Chicago. Ross reportedly named the drink after the M.I.A. song of the same name. The cocktail follows the equal-parts template of the Last Word, substituting bourbon and Aperol for gin and green Chartreuse, while swapping maraschino liqueur for Amaro Nonino. The drink gained traction through craft cocktail circles in the late 2000s and early 2010s, appearing on bar menus across the United States as the modern cocktail revival embraced bitter Italian liqueurs and balanced, spirit-forward templates.
Technique
The Paper Plane should be shaken vigorously with ice, not stirred. The fresh lemon juice requires emulsification and aeration to integrate properly with the other ingredients, and shaking provides the necessary dilution to soften the bourbon and temper the bitterness of both amaros. Use standard ice cubes and shake for approximately twelve to fifteen seconds until the shaker tin frosts over. Double-strain into a chilled coupe or Nick and Nora glass to remove ice shards and any pulp. The shaking method creates a silky texture and slight foam cap that enhances the drinking experience.
Ingredient notes
Bourbon choice matters: opt for a wheated bourbon like Maker's Mark or a mid-proof option around 90-100 proof that won't overpower the liqueurs. Amaro Nonino is essential and difficult to substitute due to its particular orange and alpine herb profile. Aperol provides the drink's signature coral hue and bittersweet orange character; Campari is too bitter and will unbalance the recipe. Fresh lemon juice is non-negotiable; bottled juice lacks the brightness needed. Some bartenders prefer a slightly higher-proof bourbon to maintain spirit presence against the liqueurs' sweetness and complexity.
Variations
The Paper Plane template invites experimentation while maintaining equal proportions. Some bartenders substitute rye whiskey for bourbon, creating a spicier, drier profile. Swapping Cynar for Aperol yields a more vegetal, artichoke-forward bitterness. The Naked and Famous replaces bourbon with mezcal and Aperol with Chartreuse, creating a smokier, more herbaceous cousin. Adjusting ratios slightly—such as increasing bourbon to one ounce while keeping other ingredients at three-quarters ounce—shifts the drink toward a whiskey sour structure. These modifications demonstrate the cocktail's adaptable framework while respecting its balanced foundation.
When to serve & pairings
The Paper Plane works well as an aperitivo or early-evening cocktail, particularly during warmer months when its citrus and bitter notes feel refreshing. The drink pairs effectively with charcuterie, aged cheeses, or light appetizers that complement its bittersweet profile. Its balanced acidity cuts through fatty foods while the Amaro Nonino's herbal complexity stands up to bold flavors. Serve in a coupe or small cocktail glass without garnish, though an expressed lemon peel adds aromatic dimension. The cocktail suits both casual gatherings and more formal settings where guests appreciate craft cocktails with distinctive character.