Active Time

　　5 minutes

　　Total Time

　　5 minutes

　　An ideal happy hour aperitif (simple to make, easy to drink), the Paper Plane cocktail is bright and citrusy. Created by Sam Ross, a longtime bartender at New York City’s famed Milk & Honey and the mastermind behind beloved drinks like the Penicillin, the Paper Plane debuted on the opening menu of the Violet Hour in Chicago. Ross named the drink after the song streaming from his speakers at the time of the drink's conception, “Paper Planes” by British rapper M.I.A. Much like that single, the cocktail’s popularity skyrocketed across the continent—you’ll find it on bar menus from Miami to San Francisco and beyond. It has particularly taken off (ha!) in Toronto. And now, you can make your own at home.

　　Moodier than the effervescent Aperol Spritz but lighter than an old-fashioned or a negroni, the Paper Plane is made from equal parts of four ingredients: two Italian liqueurs (Aperol and Amaro Nonino Quintessentia, an orangey bittersweet liqueur infused with alpine herbs), bourbon, and lemon juice.

　　While we love this modern classic cocktail as is, it’s an easy one for riffing. Swap in lime juice for the lemon or rye for the bourbon whiskey; experiment with other amari, such as Averna or Montenegro; or use bold Campari (Ross’s original choice for the drink) instead of the lighter Aperol. Garnish with a twist of lemon peel—or don’t: This drink is as relaxed as you’ll be after just a few sips.

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What you’ll need

　　Chevron

　　Chevron

　　Cocktail Shaker

　　$20 At Amazon

　　Hawthorne Strainer

　　$7 At Amazon

　　Champagne Coupe

　　$10 At H&M

Ingredients

　　1½ oz. Amaro Nonino

　　1½ oz. Aperol

　　1½ oz. bourbon

　　1½ oz. fresh lemon juice, strained

　　Combine 1½ oz. Amaro Nonino, 1½ oz. Aperol, 1½ oz. bourbon, and 1½ oz. fresh 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. 

　　Editor’s note: Head this way for more of our favorite bourbon cocktails, like a killer whiskey sour →