Paper Plane

Name: Paper Plane
Total time: 3 min
Yield: 1
Ingredients: 1 oz Bourbon whisky; 1 oz Amaro Nonino; 1 oz Aperol; 1 oz Lemon juice

Ingredients

oz ml cl

Glass: Cocktail

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass.

Notes

Paper Plane is an official IBA cocktail. See more four ingredient cocktails.

Paper Plane origin story

Created by: Sam Ross
Created at: The Violet Hour
Country: United States
Year: 2007

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Bourbon whisky	75	0	0	0	0	0
Amaro Nonino	?	?	?	?	?	?
Aperol	?	?	?	?	?	?
Lemon juice	6.6	0.1	0.3	2.1	0.8	0.1
Total	81.6	0.1	0.3	2.1	0.8	0.1

About the ingredients

Aperol: Aperol is an Italian bitter apéritif made of gentian, rhubarb and cinchona, among other ingredients. It has a vibrant orange hue. Its name comes from apero, a French slang word for apéritif. Aperol was originally created in 1919 by Luigi and Silvio Barbieri after seven years of experimentation. It did not become widely popular until after World War II. It was first produced by the Barbieri company, based in Padua, but is now produced by the Campari Group. Although it tastes and smells much like Campari, Aperol has an alcohol content of 11%—less than half that of Campari. They have the same sugar content, and Aperol is less bitter in taste. Campari is also much darker in color. Aperol sold in Germany had an alcohol content of 15% for some time to avoid German container deposit legislation regulations, but since 2021, it has been sold with an alcohol content of 11%.
Bourbon whisky: Bourbon is a type of American whiskey, a barrel-aged distilled liquor made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty. The name "Bourbon" was not applied until the 1850s, and the Kentucky etymology was not advanced until the 1870s. Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the US was about $2.7 billion, and bourbon made up about two thirds of the $1.6 billion of U.S. exports of distilled spirits. According to the Distilled Spirits Council of the United States, in 2018 U.S. distillers derived $3.6 billion in revenue from bourbon and Tennessee whiskey (a closely related spirit produced in the state of Tennessee). Bourbon was recognized in 1964 by the United States Congress as a "distinctive product of the United States". Bourbon sold in the United States must be produced in the U.S. from at least 51% corn and stored in a new container of charred oak.
Amaro: Amaro (Italian for "bitter") is an Italian herbal liqueur that is commonly consumed as an after-dinner digestif. It usually has a bitter-sweet flavour, sometimes syrupy, and has an alcohol content between 16% and 40%. Similar liqueurs have traditionally been produced throughout Europe. There are local varieties in Germany (where they are called Kräuterlikör), in Hungary, the Netherlands, and France. But the term amaro is applied only to Italian products of this kind. Amaro is typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol, either neutral spirits or wine, mixing the filtrate with sugar syrup, and allowing the mixture to age in casks or bottles. Dozens of varieties are commercially produced, the most commonly available of which are Averna, Ramazzotti, Lucano, and Montenegro. Many commercial bottlers trace their recipe or production to the 19th century. Recipes often originated in monasteries or pharmacies. Amaro is typically drunk neat, sometimes with a citrus wedge. It may also be drunk on ice or with tonic water.