The Paper Plane is an equal-parts cocktail made with bourbon, Aperol, Amaro Nonino, and fresh lemon juice. Shake ¾ oz of each ingredient with ice, then strain into a chilled coupe. The result is a citrusy bourbon drink with orange bitterness and herbal depth, without added simple syrup.
Paper Plane Cocktail Recipe
The IBA Paper Plane uses equal measures of the same four ingredients. This recipe keeps that ratio in a smaller serving: 22.5 ml each rather than the IBA's 30 ml each. A lemon twist is optional; the reference specification has no garnish.
Makes: 1 cocktail. Prep and total time: 5 minutes, with ingredients ready and chilled as needed. Equipment: shaker, jigger, cocktail strainer, fine sieve, and coupe.
Ingredients
- 3/4 oz (22.5 ml) bourbon
- 3/4 oz (22.5 ml) Aperol
- 3/4 oz (22.5 ml) Amaro Nonino Quintessentia
- 3/4 oz (22.5 ml) fresh lemon juice
- Ice for chilling and shaking
- 1 lemon twist, optional garnish
Ounces are US fluid ounces; milliliters are rounded bar measures. Use one measuring system throughout.
Instructions
1. Chill the coupe
Fill a coupe with ice water while you measure the ingredients.
2. Measure the ingredients
Add the bourbon, Aperol, Amaro Nonino, and fresh lemon juice to a cocktail shaker.
3. Shake with ice
Fill the shaker with ice and shake for 10–12 seconds, until very cold.
4. Strain and serve
Empty the coupe and double strain the cocktail through a cocktail strainer and fine sieve into the glass. Add a lemon twist if desired and serve immediately.
Why the Paper Plane Works
The Paper Plane works because every ingredient has a job. Bourbon gives warmth and vanilla. Aperol brings orange, gentian bitterness, and that unmistakable coral color. Amaro Nonino adds body, spice, and a soft bittersweet finish. Fresh lemon juice cuts through the liqueurs so the drink stays crisp instead of syrupy.
Equal-parts cocktails can sometimes taste lazy. This one does not. The structure is tight because the sweet, bitter, sour, and spirit elements are all pulling with nearly the same force. If one bottle is changed, the drink changes immediately. A high-proof bourbon makes it punchier. A softer bourbon makes it more aperitif-like. Tired lemon makes it flat. Too little shaking leaves it sticky.
That is the difference between a good Paper Plane and a great one: the recipe is easy, but the details are loud.
Choosing the Bourbon
Use bourbon with enough proof to push through the liqueurs. Something around 90 to 100 proof is ideal. The drink does not need a rare bottle, but it does need a bourbon with backbone. Look for vanilla, caramel, oak, and a little spice.
If your bourbon is very soft, the Paper Plane can taste like Aperol and lemon with a whiskey accent. If it is too hot, the cocktail loses its silky, bittersweet glide. A mid-proof bourbon gives you the best of both worlds: warmth without burn, sweetness without heaviness.
Wheated bourbon makes the drink rounder and softer. Higher-rye bourbon makes it sharper and spicier. Both work. For a first build, choose a bourbon you enjoy neat but would not feel guilty shaking with citrus.
About Amaro Nonino
Amaro Nonino is the bottle that gives the Paper Plane its signature lift. It has orange, saffron-like warmth, baking spice, and a honeyed bitterness that feels lighter than many dark amari. That brightness is why the cocktail feels fresh instead of brooding.
Can you substitute another amaro? Yes, but you are no longer making the classic Paper Plane profile. Montenegro makes the drink softer and more floral. Averna makes it darker and richer. Cynar makes it earthier and more bitter. Those riffs can be excellent, but Amaro Nonino is the cleanest route to the original balance.
If you are buying one amaro for this cocktail, buy Nonino. The drink was built around it, and the difference is obvious.
Lemon Juice Matters
Fresh lemon juice is non-negotiable. Bottled lemon juice makes the drink taste dull and metallic, and this recipe has nowhere to hide bad citrus. Juice the lemon shortly before shaking, strain out seeds, and measure carefully.
If your lemon is extremely sharp, use a heavy 3/4 oz of bourbon and a slightly scant 3/4 oz of lemon. If your lemon is mild, keep the equal parts exact. Do not add simple syrup before tasting. Aperol and Nonino already bring sweetness, and extra sugar can bury the clean edge that makes the Paper Plane so addictive.
The finished cocktail should be tart, but not puckering. Think citrus peel and orange marmalade, not lemonade.
Taste Notes
A well-made Paper Plane opens with lemon and orange, then moves into bourbon vanilla, bitter herbs, and a soft amaro finish. It should feel juicy at first, then dry enough to invite another sip. The color is vivid, but the flavor should not be candy-like.
Compared with a Whiskey Sour, the Paper Plane is more bitter and aromatic. Compared with a Boulevardier, it is brighter, lighter, and shaken instead of stirred. Compared with an Aperol Spritz, it has far more structure and depth. It is a bridge between whiskey drinkers and aperitivo drinkers, which is exactly why it wins over so many people quickly.
Common Mistakes
The biggest mistake is under-shaking. This cocktail needs cold temperature and enough dilution to smooth the liqueurs. A weak shake leaves it sharp in the wrong way and syrupy through the finish.
The second mistake is using tired lemon. If the lemon juice tastes flat on its own, it will taste flat in the glass. The third mistake is using a very low-proof bourbon. The recipe is equal parts, so the whiskey has to hold its place.
Finally, do not over-garnish it. The Paper Plane is beautiful because it looks effortless. A tiny folded paper plane is charming. A lemon twist is useful if you want extra aroma. Beyond that, let the drink speak.
Easy Paper Plane Variations
If you have bourbon and Aperol but no Nonino, try our Bourbon Aperol Sour. It uses a bourbon-led ratio and a little simple syrup, giving you a complete alternative recipe rather than an incomplete Paper Plane.
For a spicier Paper Plane, use high-rye bourbon or rye whiskey. The drink becomes leaner and more angular, with peppery grain notes under the citrus.
For a softer version, use Montenegro in place of Nonino. It will be floral and orange-forward, less bitter, and very approachable. For a darker after-dinner riff, use Averna and expect more cola, caramel, and spice.
You can also split the citrus with a barspoon of grapefruit juice, but keep lemon as the main acid. Grapefruit adds perfume; lemon provides the structure.
Serving Tips
Serve the Paper Plane in a chilled coupe or Nick and Nora glass. It should be icy cold, clear of ice chips, and poured immediately after shaking. Because the drink is built on equal parts, batching is easy: combine the bourbon, Aperol, and Amaro Nonino ahead of time, then shake each serving with fresh lemon juice.
For a small party batch, mix 6 oz bourbon, 6 oz Aperol, and 6 oz Amaro Nonino in a bottle and chill it. When someone wants a drink, shake 2 1/4 oz of the batch with 3/4 oz fresh lemon juice. This keeps the citrus bright and the service fast.
Conclusion
The Paper Plane cocktail is proof that modern classics do not need to be complicated. Four ingredients, equal parts, one hard shake, and you get a drink that tastes vivid, polished, and memorable. Use a bourbon with enough proof, keep the lemon fresh, and do not cheat the shake. The result is a bittersweet bourbon sour with lift, color, and the kind of balance that makes people ask for the recipe before the glass is empty.
