Ready for Takeoff

We’ve been making Paper Planes this summer after we enjoyed them at Desert Bistro in Moab while on a hiking vacation in Utah. We even went to a local liquor store there to get the Utah amaro they used—Toadstool Notom Amaro No. 1 from Waterpocket Distillery. #greatsouvenir

This light, fresh, summer-ready bourbon cocktail is a modern classic. Mixologist Sam Ross, who worked at Milk & Honey in NYC before launching Attaboy on the city’s Lower East Side, created the drink in 2008 for a friend at a Chicago bar called The Violet Hour. 

Ross named the drink Paper Plane, after a song by M.I.A. (The song is actually “Paper Planes.”)

This cocktail (a perfect aperitivo) is straightforward with equal parts of four readily available ingredients. It’s easy to make and easy to drink. 

Paper Plane (makes 2 drinks)

1.5 ounces amaro (the drink calls for Nonino but we’re using Toadstool Notom)

1.5 ounces Aperol

1.5 ounces bourbon (we use Makers Mark)

1.5 ounces fresh lemon juice, strained

Combine amaro, Aperol, bourbon, and lemon juice in a cocktail shaker. Fill with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into 2 coupe glasses.

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