Classics

Taking flight

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Could the Paper Plane be the perfect cocktail?

Rhubarb and ginger are a natural pairing, and Kissa Tanto’s Avi Kunen loves combining them with Japanese whisky and Italian amaro in a nod to the classic. Photo courtesy of Kissa Tanto

I love a Martini. I’m happy to whisper sweet words to a well-made Old Fashioned. I’ve fallen head over heels for a Negroni on a good patio. But hear me out: While all of the above are well and good, the Paper Plane is the perfect drink.

Made from equal portions of bourbon, Amaro Nonino, Aperol and lemon juice, the new-school classic cocktail has a kiss of booze, a bright hit of citrus and an herbal allure from the addition of amaro. The recipe is foolproof: just one ounce of everything, shake and pour.

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Recipes

A riff on the classic Paper Plane

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Nathan Murray photo

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.”

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Recipes

Niigata Paper Plane

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Photo courtesy of Bar Asra

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.”

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