Prepare for Takeoff With These Variations on The Paper Plane Cocktail

The sky’s the limit when it comes to creating riffs on the Paper Plane cocktail. Created around 2008 by bartender and owner of Attaboy and Diamond Reef Sam Ross, this complex-tasting cocktail is surprisingly easy to make: Shake equal parts bourbon, Aperol, Amaro Nonino, and lemon juice together and strain into a coupe. “The simplicity in preparation doesn’t sacrifice the sophistication of the drink, showcasing how elegant flavors can be achieved with a minimalistic approach,” says Stephanie De Luna, bar supervisor at JohnMartin’s Irish Pub & Restaurant in Coral Gables, Florida.

To make it your own, you don’t need to add infusions or special syrups (though you can, if you wish). Instead, simply think about flavors—sweet, bitter, savory, and sour—and play around.

Changing any one ingredient will produce a different harmonious cocktail. Check out these recipes for inspiration to take your cocktail repertoire to new heights.

Plane M.I.A.

Created by Stephanie De Luna, bar supervisor, JohnMartin’s Irish Pub & Restaurant, Coral Gables, Florida

This velvety cocktail is a bold, zesty mix of spicy bourbon, bittersweet Aperol, and tangy lime, De Luna says. Bitters and star anise add aromatic depth.

• 2 oz. Virgil Kaine Ginger-Infused bourbon (or other ginger-spiced bourbon)
• 2 oz. Aperol
• 3 dashes Angostura bitters
• 5 oz. fresh lime juice
• 3 dashes Fee Brothers Fee Foam
• 5 star anise
• Dehydrated lemon wheel and star anise for garnish

Add all ingredients to a shaker tin with ice. Shake for 15 to 20 seconds, then double strain into a chilled coupe. Float lemon wheel and star anise on top as garnish.

Paraglider

Created by Derek Cram, director of bar logistics, Roma Norte, San Diego

“This is a wonderful balance of peaty malt, honeyed herbaceous flavors, and fall baking spices,” Cram says.

• ¾ oz. Lagavulin 16 year old (or other full-bodied Islay single malt)
• ½ oz. St. George Spiced Pear liqueur
• ¾ oz. fresh lemon juice
• 1 oz. Strega liqueur
• 2 dashes Fee Brothers Fee Foam (optional)
• Add all ingredients to a shaker tin with ice. Hard shake for 8 to 10 seconds. Strain into a chilled coupe.

Emergency Exit

Created by Jonathan Parker, bartender, Bank and Bourbon, Philadelphia

Honey liqueur and lemon help smooth out the sharp edges of Cynar and Aperol, while rye-heavy bourbon lends classic fall spice flavors to this cocktail.

• 1 oz. Stoll & Wolfe Pennsylvania rye (or other rye)
• ¾ oz. Cynar
• ¾ oz. Aperol
• ¾ oz. fresh Meyer lemon juice
• ¼ oz. Barenjager Honey liqueur
• Dehydrated lemon wheel for garnish

Add all ingredients to a shaker tin with ice. Shake for 30 seconds. Strain into a coupe and float dehydrated lemon wheel on top.

The Pilot

Created by Alyssa Sartor, beverage director, Little Dipper, New York City

“Black tea brings a slightly smoky, nutty flavor to the scotch in this version of the Paper Plane,” Sartor says. “That, combined with the floral yet bitter quality of the Degroff Aperitivo and a touch of honey for sweetness, makes for a great fall drink.”

• ¾ oz. black tea-infused blended scotch (recipe below)
• ¾ oz. Degroff Aperitivo
• ¾ oz. Cynar
• ¾ oz. fresh lemon juice
• ¼ oz. honey
• 2 dashes Teapot bitters
• Lemon twist for garnish

Add all ingredients to a shaker tin with ice. Shake for 15 to 20 seconds. Double strain into a coupe and garnish with lemon twist.

Black Tea-Infused Blended Scotch

• 1 black tea bag
• 2 oz. Ardray (or other blended scotch)

Add tea bag to scotch and let sit in the fridge for two hours. Use immediately.

Sir Pilot Newton

Created by Brendon Jordan, bartender and bar director, The Blue Ox, Boston

“Reduced cider plays wonderfully with the rye notes of the bourbon in this sophisticated cocktail,” Jordan says. Acidic lemon, bitter Aperol, and sweet herbaceous Nonino balance everything out.

• ¾ oz. Heaven Hill 7 year old bottled in bond (or other bonded bourbon)
• ¾ oz. Aperol
• ¾ oz. fresh lemon juice
• ½ oz. boiled cider syrup (like Woods Cider Mill)
• ½ oz. Amaro Nonino
• Lemon peel

Add all ingredients to a shaker tin with ice. Shake for 15 to 20 seconds. Double strain into a chilled martini glass. Express lemon peel over top and discard.