Paper Plane Cocktail

RECIPE SOURCE: Based on the recipe created by Sam Ross for “The Violet Hour” in Chicago which originally had Campari in it, but was refined for his own “Milk & Honey” bar in New York City where the Campari was replaced with Aperol.

INGREDIENTS USED (IN ORDER SHOWN):
3/4 oz (22.5 ml) fresh lemon juice
3/4 oz (22.5 ml) Aperol liqueur
3/4 oz (22.5 ml) Amaro Nino (Amaro Averna is a good, and cheaper, substitute)
3/4 oz (22.5 ml) bourbon whiskey

Garnish with a paper plane…or not

EQUIPMENT USED: Boston shaker Hawthorne strainer Fine mesh strainer (optional) Coupe glass (preferably chilled)

INSTRUCTIONS: Start with a Boston shaker and (1) fill the smaller tin with ice. (2) Add the ingredients as shown above into the large shaker. (3) Combine the small shaker and the large shaker and (4) shake 10-15 seconds or until the shaker is ice cold in your hands. (5) Add your Hawthorne strainer. (6) If you have one, also use a fine mesh strainer to filter out the lemon juice pulp. (7) Strain into a coupe glass, preferably chilled, and (8) garnish with a cute little paper airplane, or just drink the darn thing. Cheers!

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