The Paper Plane was created by Sam Ross at Milk & Honey in New York City in 2008, originally for a cocktail menu at Violet Hour in Chicago. Ross was inspired by the equal-parts philosophy — a simple, democratic formula where no ingredient dominates and balance is achieved through symmetry.

His choice of Amaro Nonino — a light, grappa-based Italian amaro — was inspired. It bridges bourbon's warmth with Aperol's bitterness and lemon's brightness in a way no other amaro quite replicates.

Named after the M.I.A. song of the same year, the Paper Plane became a modern classic — one of the most influential cocktail recipes of the 21st century. It's the drink that introduced an entire generation of bartenders to the potential of amaro in cocktails, and the drink that bartenders order when they're off-duty.

By 2025–2026, as amaro culture has exploded and the "equal parts" cocktail format has become a bar philosophy, the Paper Plane is experiencing its fullest mainstream moment — appearing on menus from dive bars to fine dining.

• Food: Dark chocolate, aged cheeses, charcuterie, duck prosciutto, salumi
• Occasion: Serious cocktail bars, off-menu ordering at fine dining, whiskey enthusiasts
• Music vibe: M.I.A. (obviously), indie electro, sophisticated late-night sets

PAPER PLANE  (The Perfect Fourths)
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Bourbon         22 ml  (¾ oz)
Aperol          22 ml  (¾ oz)
Amaro Nonino    22 ml  (¾ oz)
Fresh lemon     22 ml  (¾ oz)

→ Combine in shaker with ice
→ Shake hard 12–15 sec
→ Double strain into chilled coupe
→ Garnish: lemon twist (or serve unadorned)
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Glass: Chilled coupe (preferred) or Nick & Nora glass Serve: Straight up — no ice Temperature: Ice cold Garnish: Small dehydrated lemon wheel, fresh lemon twist, or no garnish (purist)