This deliciously easy bourbon cocktail comes together in about 5-minutes and with only 4 ingredients.
Dare I say this is the Aperol spritz of winter?
Okay, I’m lying. It’s not a spritz because there aren’t any bubbles here. Sorry, my dear friends. I think it’s just that I love it so much and it has a bit of that sweet bitterness and joy that Aperol brings me.
But…in a bourbon cocktail. For winter.
Well truly, for any season. But we’re heading into the tail end of fall and the start of winter and so it’s on my mind. The holidays are coming up soon and while this adorable pink drink may look like the heart (and heat 😅) of summer, today it’s bringing me a glimmer of the festive, glittery holiday season and I am HERE FOR IT.
The cocktail we’re talking about today is called the Paper Plane.
And yes, before you even have to ask, it is indeed named after that M.I.A. song that will now be stuck in your head for the rest of the afternoon. For the second time in this post, I apologize.
This absurdly simple bourbon cocktail recipe is one I love to go back to time and time again. It’s also one that I recommend for friends (like….maybe you, for example!) who are building out their home bars.
While Amaro and Aperol might not be two things you always have on hand, once you grab them you can make this cocktail for months. Or, for a whole bunch of friends if you’re hosting a holiday party (or some other type of soirée). And, the other two ingredients are bourbon (hi, favorite winter spirit!) and freshly squeezed lemon juice.
The Paper Plane is a modern take on the Last Word, which is a classic cocktail with endless variations. The original Last Word is equal parts gin, green chartreuse, lime juice, and maraschino liqueur. The variations that came after its inceptions playoff that equal parts and one part is citrus thing. It’s a deliciously easy combo that you can certainly replicate and vary at home.
This one, in particular, is a riff by Sam Ross, bartender and co-owner of the well-known Attaboy and Diamond Reef in New York City. According to Liquor (and I suppose Sam himself), Sam likes to use “a slightly higher-proof bourbon—one in the 43% to 46% ABV range—as heft adds body.”
I use my old go-to, Bulleit, and it was positively delightful. If you don’t have a higher-proof bourbon on hand, use whatever you’ve got!
Let’s get to the good part, right?!
3/4 oz Bourbon
3/4 oz Aperol
3/4 oz Amaro
3/4 Freshly squeezed lemon juice
Lemon peel, for garnish
What did you think?! While this recipe is not my own, it’s one I use quite a bit for its simplicity in ingredients and complexity in flavor. I love the tangy mix of bitter, sour, and slight sweetness. Hope you enjoyed it!
ps. Do you remember my #bookinspiredbevs series on @booklanguage?! Well, whether you do or not I recommend pairing this one with The Santa Suit by Mary Kay Andrews 🎅