The Paper Plane Cocktail: 4 Equal Parts for Modern Perfection

In the world of mixology, the term “Classic” is usually reserved for drinks invented before the Prohibition era, such as the Old Fashioned or the Manhattan.

However, every once in a while, a new invention creates such a cultural impact that it earns the title of “Modern Classic” almost immediately.

The Paper Plane cocktail is one of those rare drinks. Invented in 2008, it has already secured its place in the pantheon of great whiskey sours. It is equal parts boozy, bitter, sour, and sweet.

It bridges the gap between the bourbon drinker and the Negroni drinker. It is complex enough for a connoisseur but approachable enough for a novice.

In this guide, we will explore the history of this high-flying drink, the crucial importance of Amaro Nonino, and the exact recipe to make it at home.

1. History: Sam Ross and M.I.A.

The Paper Plane was created by bartender Sam Ross. If that name sounds familiar, it is because he also invented the “Penicillin” (a ginger-honey scotch cocktail).

In 2008, Ross was asked to create a drink for the opening menu of The Violet Hour in Chicago. He was listening to the hit song “Paper Planes” by M.I.A. on repeat at the time, which inspired the name.

Unlike many classic cocktails that have murky origin stories lost to time, the Paper Plane has a clear birthdate and a definitive recipe. It spread from Chicago to New York (where Ross worked at the legendary Milk & Honey) and then to the rest of the world.

2. The “Equal Parts” Formula

The genius of the Paper Plane cocktail lies in its simplicity. It follows the “Equal Parts” template, similar to the pre-prohibition cocktail “The Last Word” (which uses Gin, Green Chartreuse, Maraschino, and Lime).

The Paper Plane swaps the base spirit for Bourbon and the modifiers for Italian Amari.

The Ratio:

0.75 oz Bourbon

0.75 oz Aperol

0.75 oz Amaro Nonino

0.75 oz Lemon Juice

This perfect symmetry makes it easy to remember and easy to scale up for parties.

3. The Secret Ingredient: Amaro Nonino

You can find Bourbon, Lemon, and Aperol anywhere. But the heart of this drink is Amaro Nonino Quintessentia.

This is a grappa-based amaro from the Friuli region of Italy. It is aged in oak barrels, giving it a soft, amber color and notes of orange zest, caramel, and Alpine herbs.

Why you cannot substitute it:

Many home bartenders try to swap Nonino for sweeter amari (like Averna) or more bitter ones (like Campari). This breaks the drink. Nonino has a specific lightness and acidity that balances the heavy Aperol. Without it, the drink becomes cloying and muddy.

4. The Paper Plane Recipe

Making this drink requires a shaker. Because it contains citrus juice, it must be shaken, not stirred, to ensure proper aeration and dilution.

5. Choosing the Right Bourbon

Because there are two sweet liqueurs (Aperol and Nonino) in the mix, you need a bourbon that can fight back.

Alcohol Percentage Matters:

Do not use a standard 80-proof (40% ABV) bourbon. It will get lost in the sugar.

You want a bourbon that is slightly higher proof, ideally between 43% and 50% ABV. A high-rye bourbon or even a wheated bourbon works well, provided it has structure.

Recommended Bottles:

Elijah Craig Small Batch, Buffalo Trace, or Maker’s Mark 46 are excellent choices.

Need more bourbon ideas?
Check out our Top 10 Bourbons Under $50 (Vol 136).

Summary: Balance Above All

The Paper Plane cocktail is a masterclass in balance.

It manages to be bitter without being aggressive, and sweet without being cloying. It is a sunset in a glass—orange, glowing, and the perfect way to end the day.

Invest in a bottle of Amaro Nonino. It might be pricey, but once you taste your first Paper Plane, you will realize it was worth every penny.