6 to Try: Paper Plane Variations

At modern sushi bar Yume in LA-neighboring Calabasas, a swap of the base spirit alters the overall profile of the drink (pictured). “Switching out bourbon for the Iwai 45 Japanese whisky makes the cocktail a bit lighter, nicely complementing the bitterness of the amaro and the bright citrus flavor from the lemon,” says bartender Kaleb Tatum, who created the recipe. The Kyoto Flyer also gets a small pour of Cointreau, emphasizing the orange notes in the Aperol and contributing some rounding sweetness.

1 1/4 oz. Japanese whisky
1 oz. Amaro Nonino
1 oz. Aperol
3/4 oz. fresh lemon juice
1/4 oz. orange liqueur

Tools: shaker, strainer, fine strainer
Glass: cocktail
Garnish: lemon twist or small origami paper plane

Add all of the ingredients to a cocktail shaker with 2 dashes of vegan foamer (like Fee Foam) and shake well without ice. Add ice and shake again for about 20 seconds, then double strain into a chilled cocktail glass and garnish with a manicured lemon twist or a small origami paper plane.

Kaleb Tatum, Yume, Los Angeles

Named in homage to the Studio Ghibli film, this riff from Frankies in Nashville is an equally artistic take on the Paper Plane recipe. “We went with rye instead of bourbon because the spice brings out the herbaceousness of the Amaro CioCiaro we use,” explains beverage manager James Russell, who created the recipe with bartender Ash Pokojski. “We picked Salers as our bitter element because it has a more gentle, floral bitterness than the pithy bitterness of Campari or Aperol. Then we added Italicus mostly for sweetness, but also because it has a lovely mouthfeel.”

3/4 oz. rye whiskey
3/4 oz. Salers
3/4 oz. fresh lemon juice
1/2 oz. of Amaro CioCiaro
1/2 oz. Italicus
2 dashes Peychaud’s bitters
3-4 dashes saline solution or a small pinch of sea salt

Tools: shaker, strainer, fine strainer
Glass: coupe
Garnish: lemon twist (cut into the shape of a bird, if you’re feeling ambitious)

Combine all of the ingredients in an ice-filled shaker. Shake well and double strain into a chilled coupe, and garnish.

James Russell, Frankies, Nashville

At Grey Tiger in Toronto, they love the Paper Plane cocktail so much they devote an entire week to it, with a full menu of interpretations. The Tomorrow is Yesterday, created by bartender Wilson MacDonald, gets creative with the citrus note, ditching the lemon juice altogether and alluding to the flavor with a split-spirit base. “Tequila was used to add a little astringency in place of lemon juice, in a way acting as placebo for the citrus so often paired with tequila, while bourbon keeps us connected to the original vibe,” explains MacDonald.

“It’s a Paper Plane in the realm of an amaro shakerato,” adds Ryan Ringer, the bar’s co-owner. “The citrus vibes come from the bitter components.” To that end, the drink can be either stirred, as MacDonald prepares it, or shaken to lean into the latter style.

3/4 oz. Aperol
1/2 oz. bourbon
1/2 oz. blanco tequila
1/2 oz. Amaro Meletti
1 dash grapefruit bitters

Tools: shaker, strainer
Glass: Nick & Nora
Garnish: lemon twist

Combine all of the ingredients in an ice-filled shaker. Either stir or shake until well chilled, then strain into a chilled Nick & Nora glass. Garnish.

Wilson MacDonald, Grey Tiger, Toronto