Recipe by Avi Kunen, bar manager at Kissa Tanto, Vancouver: “Sam Ross [the Paper Plane’s inventor] initially tried the drink with Campari. This is a nod to that. Rhubarb and ginger are a natural pairing, and we love combining Japanese whisky and Italian amaro.”

INGREDIENTS:

1 oz Nikka Coffey Grain Whisky

1 oz ginger-infused Amaro Nonino

1 oz lemon juice

1 oz rhubarb-sweetened Campari

Optional garnish: Ginger-pickled rhubarb

METHOD: 

Place all ingredients (except garnish) into a cocktail shaker with ice. Shake hard and double-strain into a chilled coupe glass. If you like, garnish with ginger-pickled rhubarb. Serves 1.