Café Bastille Martinez with Ketel One
A riff on the classic Paper Plane
Recipe by Nathan Murray, bar manager at aKin in Toronto: “I prefer Canadian whisky over bourbon. Then I add an acidulated green tea blended with toasted brown rice in place of classic citrus. The result: a flavour profile that is sure to surprise even the most seasoned Paper Plane drinker.”
The Turbulent Plane
This variation on a Paper Plane is by Anita Dorion, the Toronto-based Vine Translator.
INGREDIENTS:
0.5 oz bourbon
0.5 oz Aperol
0.5 oz Amaro Nonino Quintessentia
Juice of ½ lemon, freshly squeezed
Sparkling wine of choice
Niigata Paper Plane
Recipe by Mat Locke, bar manager at Bar Asra, Vancouver: “My riff uses neither bourbon nor Aperol—half of the key ingredients. Instead, I use Japanese whisky in place of bourbon, and a non-alcoholic aperitivo to replace the Aperol. I balance the cocktail by playing around with the traditional proportions.”
Flying Home
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.”
The Orchardist
Recipe by Oliver Leung, co-owner of Suite 115 Cocktail Bar in Toronto.
0.75 oz Basil Hayden bourbon
0.75 oz Calvados
0.5 oz sweet vermouth
0.25 oz Bénédictine
0.25 oz chai syrup (see recipe)
2 dashes peach bitters
Garnish: orange peel (oils and twist)
The Borealis
Recipe by Tabytha Towe, bartender/server at Brix & Mortar Restaurant in Vancouver.
1.25 oz Basil Hayden bourbon
0.25 oz Mia Amata or similar amaro
0.25 oz Bénédictine
1 barspoon yellow Chartreuse
5 drops Ms. Better’s Cypress Bitters
Garnish: lemon peel (oils), fir pine or berry leaf, clip
The Thief’s Journal
Recipe by Josh F. Lindley, Toronto-based cofounder of Bartender Atlas.
• 1.5 oz Maker’s Mark bourbon
• 1.0 oz lemon juice
• 0.5 oz ginger syrup (see note)
• 0.25 oz Liquore Strega
• 1 dash Angostura bitters
• Garnish: mint leaf
Apple Spiced Old Fashioned
Recipe by Beth Havers, owner of Kinda Whisky Inc. in Toronto.
• 2 oz bourbon or rye whisky
• 0.5 oz Apple Spiced Syrup (recipe below)
• 2 to 3 dashes Angostura bitters
• Garnish: apple slice
Old Fashioned
This variation on the classic is by Lacey Roberts, bartender at Published on Main in Vancouver.
• 2 oz Mitcher’s Kentucky Straight Bourbon
• 0.5 oz demerara syrup (see note)
• 2 dashes Bark & Bitter Overtly Orange Bitters
• 4 drops The Japanese Bitters – Umami
• Garnish: expressed orange peel, cherry wood smoke (see note)