Ever feel like your cocktail game needs a lift? You’re in luck! We’ve gathered 22 refreshing Paper Plane cocktail recipes that are perfect for shaking up your home bar routine. From classic twists to creative new spins, these easy-to-make drinks are ideal for entertaining or just treating yourself. Get ready to impress with minimal effort—let’s dive into these deliciously simple concoctions!
Classic Paper Plane Cocktail
Tired of overly sweet cocktails? This modern classic balances bitter, sweet, and sour with precision. Grab your shaker—it’s time to build a perfectly balanced Paper Plane.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz high-proof bourbon whiskey
– 1 oz Aperol
– 1 oz Amaro Nonino Quintessentia
– 1 oz freshly squeezed lemon juice
– 1 large ice cube, for serving
Instructions
1. Fill a cocktail shaker with standard ice cubes to the three-quarters mark.
2. Measure 1 oz of high-proof bourbon whiskey using a jigger and pour it into the shaker.
3. Measure 1 oz of Aperol using the jigger and add it to the shaker.
4. Measure 1 oz of Amaro Nonino Quintessentia using the jigger and add it to the shaker.
5. Juice a fresh lemon through a fine-mesh strainer to yield 1 oz of juice, free of pulp and seeds, and add it to the shaker.
6. Secure the shaker’s lid firmly and shake vigorously for 12–15 seconds, or until the outside of the shaker becomes frosty to the touch.
7. Place 1 large ice cube into a chilled rocks glass.
8. Strain the shaken cocktail through a Hawthorne strainer directly over the large ice cube in the glass.
9. Discard the spent ice from the shaker immediately to prevent dilution of future cocktails.
10. Serve the cocktail immediately, without garnish, to appreciate its pure color and aroma.
Key to this cocktail’s appeal is its silky, slightly viscous mouthfeel from the equal-parts shake. The flavor profile delivers a bright citrus opening that mellows into herbaceous bitterness with a warm whiskey finish. For a creative twist, serve it alongside dark chocolate or orange zest for an aromatic garnish that complements its complex notes.
Spicy Ginger Paper Plane
Let’s shake up your cocktail game with a fiery, modern twist on the classic Paper Plane. This Spicy Ginger Paper Plane swaps the traditional Amaro Nonino for a vibrant ginger liqueur, adding a warm, peppery kick that balances the bitter Aperol and bright lemon. It’s a bold, stirred-not-shaken sipper that’s perfect for impressing at your next gathering—no fancy equipment needed.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz high-proof bourbon
– 1 oz Aperol
– 1 oz ginger liqueur
– 1 oz freshly squeezed lemon juice
– 1 thin slice of fresh ginger, for garnish
– 1 large ice cube
Instructions
1. Chill a coupe glass by filling it with ice water and setting it aside.
2. In a mixing glass, combine 1 oz of high-proof bourbon, 1 oz of Aperol, 1 oz of ginger liqueur, and 1 oz of freshly squeezed lemon juice.
3. Add 1 large ice cube to the mixing glass.
4. Stir the mixture continuously for 30 seconds, or until well-chilled and slightly diluted—this ensures a smooth, integrated flavor without over-diluting.
5. Discard the ice water from the coupe glass and strain the stirred cocktail into the chilled glass.
6. Garnish with 1 thin slice of fresh ginger placed on the rim of the glass.
7. Serve immediately.
Perfectly balanced, this cocktail offers a silky texture with a sharp, spicy bite from the ginger that mellows into a citrusy, bitter-sweet finish. For a creative twist, try serving it over a single large ice cube in a rocks glass to slow the dilution and enhance the aromatic ginger notes, or pair it with salty snacks like spiced nuts to contrast the sweetness.
Citrus Burst Paper Plane
Get ready to shake up your cocktail game with this vibrant, modern twist on a classic. Grab your shaker—this citrus-forward beauty balances sweet, bitter, and tart in one elegant glass. Perfect for impressing guests or treating yourself after a long day.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz fresh-squeezed grapefruit juice, strained
– 1 oz Aperol
– 1 oz Amaro Nonino Quintessentia
– 1 oz bonded bourbon, such as Old Grand-Dad
– 1 large ice cube, for serving
– Grapefruit twist, for garnish
Instructions
1. Chill a coupe glass by filling it with ice water and setting it aside.
2. Combine 1 oz fresh-squeezed grapefruit juice, 1 oz Aperol, 1 oz Amaro Nonino Quintessentia, and 1 oz bonded bourbon in a cocktail shaker.
3. Fill the shaker three-quarters full with fresh ice cubes to ensure proper dilution and chilling.
4. Seal the shaker tightly and shake vigorously for 12–15 seconds until the outside frosts over.
5. Discard the ice water from the coupe glass and strain the cocktail through a Hawthorne strainer into the chilled glass.
6. Express the oils from a grapefruit twist over the drink by holding it skin-side down and twisting it firmly above the surface.
7. Drop the twist into the glass as a garnish.
8. Serve immediately with a single large ice cube if desired for slow dilution.
Delight in the silky-smooth texture that glides across the palate, punctuated by bright grapefruit and complex herbal notes. For a creative twist, rim the glass with smoked salt or serve alongside dark chocolate truffles to enhance the bitter-sweet harmony.
Berry-Infused Paper Plane
Just when you thought the Paper Plane couldn’t get better—enter the berry-infused remix. This vibrant twist swaps the classic Aperol for a homemade raspberry liqueur, adding a tart, fruity punch that cuts through the bourbon’s warmth. It’s the elevated cocktail your home bar has been craving.
Serving: 1 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz high-proof bourbon
– 1 oz fresh lemon juice, strained
– 1 oz Amaro Nonino Quintessentia
– 1 oz homemade raspberry liqueur (see step 1)
– 6 fresh raspberries, for garnish
– 1 large ice cube, for serving
Instructions
1. Prepare the raspberry liqueur by muddling 1/2 cup fresh raspberries with 1/4 cup granulated sugar in a jar until pulpy, then add 1 cup 100-proof vodka, seal, and infuse in a cool, dark place for 48 hours—strain through a fine-mesh sieve lined with cheesecloth to remove solids.
2. Chill a coupe glass by filling it with ice water while you assemble the drink.
3. Measure 1 oz of high-proof bourbon into a cocktail shaker using a jigger for accuracy.
4. Add 1 oz of fresh lemon juice, ensuring it’s freshly squeezed and strained to avoid pulp.
5. Pour in 1 oz of Amaro Nonino Quintessentia.
6. Measure 1 oz of the homemade raspberry liqueur and add it to the shaker.
7. Fill the shaker two-thirds full with fresh ice cubes to ensure proper dilution and chilling.
8. Seal the shaker tightly and shake vigorously for 12-15 seconds until the outside frosts over, indicating it’s well-chilled.
9. Discard the ice water from the coupe glass and dry it thoroughly with a clean towel.
10. Place 1 large ice cube into the prepared coupe glass to keep the drink cold without over-diluting.
11. Double-strain the cocktail into the glass using a Hawthorne strainer and a fine-mesh sieve to catch any small ice chips or fruit remnants.
12. Garnish by gently placing 3 fresh raspberries on the ice cube and floating 3 more on the surface of the drink.
Zesty lemon and tart raspberry liqueur brighten the rich bourbon and herbal Amaro, creating a silky, well-balanced sip with a vibrant red hue. Serve it alongside dark chocolate truffles to complement the bitter notes, or for a brunch twist, pair it with a lemon-ricotta pancake stack—the berry infusion makes it surprisingly versatile.
Herbal Mint Paper Plane
Craft a cocktail that’s equal parts refreshing and sophisticated—this Herbal Mint Paper Plane balances botanical gin, bright citrus, and aromatic mint for a modern twist on a classic. Skip the fussy techniques; we’re blending bold flavors into a sleek, Instagram-worthy drink in minutes. Perfect for impressing guests or treating yourself after a long day.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 oz London dry gin
– 1 oz fresh lemon juice, strained
– ¾ oz simple syrup (1:1 ratio sugar to water)
– 6 fresh mint leaves, plus 1 sprig for garnish
– 1 cup ice cubes
Instructions
1. Chill a coupe glass by filling it with ice and water; set aside for 2 minutes to frost.
2. In a cocktail shaker, gently muddle 6 fresh mint leaves with ¾ oz simple syrup to release oils without tearing the leaves—this prevents bitterness.
3. Add 2 oz London dry gin, 1 oz fresh lemon juice, and 1 cup ice cubes to the shaker.
4. Secure the shaker lid tightly and shake vigorously for 12–15 seconds until the outside feels frosty, ensuring proper dilution and aeration.
5. Discard the ice water from the coupe glass and strain the cocktail through a fine-mesh strainer into the glass to remove mint fragments.
6. Garnish with a fresh mint sprig by lightly slapping it between your palms to release its aroma before placing it on the rim.
This cocktail delivers a crisp, herbaceous sip with a silky texture from the thorough shaking. The gin’s botanicals meld with the mint’s coolness, while the lemon adds a zesty lift—serve it alongside salty snacks like marcona almonds to contrast the sweetness.
Tropical Pineapple Paper Plane
Jetting past the ordinary, this Tropical Pineapple Paper Plane is a vibrant, boozy escape in a glass. It’s a modern twist on the classic cocktail, where smoky mezcal meets sweet-tart pineapple and a hint of bitter complexity. Get ready to shake up your happy hour with this stunning, sunset-hued sipper.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1.5 oz reposado tequila
– 0.75 oz Aperol
– 0.75 oz fresh pineapple juice, strained
– 0.75 oz fresh lime juice, strained
– 1 tsp rich demerara syrup
– 1 large ice cube, for serving
– 1 dehydrated pineapple wheel, for garnish
Instructions
1. Chill a coupe glass by filling it with ice water; set aside to prepare.
2. Combine 1.5 oz reposado tequila, 0.75 oz Aperol, 0.75 oz fresh pineapple juice, 0.75 oz fresh lime juice, and 1 tsp rich demerara syrup in a cocktail shaker.
3. Fill the shaker two-thirds full with fresh, large ice cubes to ensure proper dilution and chilling.
4. Seal the shaker tightly and shake vigorously for 12–15 seconds, until the outside frosts over completely.
5. Discard the ice water from the chilled coupe glass.
6. Strain the cocktail through a fine-mesh strainer directly into the prepared coupe glass to remove any pulp or ice shards.
7. Gently place 1 large ice cube into the center of the drink to slow dilution and maintain temperature.
8. Garnish by resting 1 dehydrated pineapple wheel on the rim of the glass.
Bright and balanced, this cocktail delivers a silky texture with a lively effervescence from the shake. The smoky tequila backbone is beautifully lifted by the tropical pineapple and citrus, while the Aperol adds a subtle bitter-orange finish. Serve it alongside spicy tacos or as a sophisticated aperitif to impress guests instantly.
Smoky Mezcal Paper Plane
Craft a cocktail that bridges classic elegance with modern smoke. This Smoky Mezcal Paper Plane swaps traditional bourbon for artisanal mezcal, adding a complex, fiery soul to the balanced bitter-sweet framework. It’s a sophisticated, stirred-down sipper perfect for elevating your home bar game.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz reposado mezcal
– 1 oz Aperol
– 1 oz Amaro Nonino Quintessentia
– 1 oz freshly squeezed lemon juice
– 1 large ice cube, for serving
– Lemon twist, for garnish
Instructions
1. Chill a coupe or Nick & Nora glass by filling it with ice water; set aside.
2. Measure 1 oz of reposado mezcal into a mixing glass.
3. Add 1 oz of Aperol to the mixing glass.
4. Pour 1 oz of Amaro Nonino Quintessentia into the mixing glass.
5. Juice a fresh lemon until you have exactly 1 oz of juice, straining it to remove pulp and seeds.
6. Add the 1 oz of freshly squeezed lemon juice to the mixing glass.
7. Fill the mixing glass three-quarters full with large, dense ice cubes.
8. Stir the mixture vigorously with a bar spoon for 30 seconds, or until the outside of the mixing glass is frosty and the liquid is well-chilled.
9. Discard the ice water from the prepared serving glass.
10. Strain the cocktail through a Hawthorne strainer into the chilled glass.
11. Express the oils from a lemon twist over the surface of the drink by holding it peel-side down and giving it a firm twist.
12. Rub the expressed peel around the rim of the glass, then drop it into the cocktail as garnish.
A silky, amber-hued drink with a bold smoky aroma that gives way to a perfectly integrated palate of bitter orange, herbal sweetness, and bright citrus. The texture is remarkably smooth and chilled, with no harsh edges. Serve it alongside dark chocolate or as a refined aperitif before a rich, savory meal.
Vanilla Bean Paper Plane
Zesty yet sophisticated, this Vanilla Bean Paper Plane reinvents the classic cocktail with aromatic depth. Grab your shaker—we’re blending bourbon’s warmth with vanilla’s sweet perfume for a drink that’s equal parts elegant and unexpected.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 vanilla bean, split lengthwise and seeds scraped
– 2 oz high-quality bourbon
– 1 oz fresh lemon juice, strained
– 1 oz Aperol
– 1 oz Amaro Nonino Quintessentia
– 1 large ice cube
– Lemon twist, for garnish
Instructions
1. Place the split vanilla bean and its scraped seeds into a cocktail shaker.
2. Pour 2 oz of bourbon over the vanilla bean in the shaker.
3. Add 1 oz of fresh lemon juice to the shaker.
4. Measure and pour 1 oz of Aperol into the shaker.
5. Add 1 oz of Amaro Nonino Quintessentia to the shaker.
6. Fill the shaker with ice cubes until three-quarters full.
7. Seal the shaker tightly and shake vigorously for 15 seconds to chill and dilute the mixture—listen for the ice cracking to ensure proper aeration.
8. Strain the cocktail through a fine-mesh strainer into a chilled coupe glass to remove any vanilla bean fragments and ice shards.
9. Gently place 1 large ice cube into the coupe glass to maintain temperature without over-diluting.
10. Express the oils from a lemon twist over the drink by holding it skin-side down and squeezing it to release citrus essence.
11. Drop the lemon twist into the glass as a garnish.
Unbelievably smooth, this cocktail delivers a velvety texture with bourbon’s oakiness softened by vanilla’s floral notes. The Aperol and Amaro lend a bittersweet complexity that makes it perfect for sipping slowly—try serving it alongside dark chocolate truffles to enhance its rich, aromatic profile.
Elderflower Paper Plane Twist
Elderflower Paper Plane Twist—a floral, citrusy spin on the modern classic that’s as vibrant as a sunset. Grab your shaker; this one’s a showstopper.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz bourbon whiskey
– 1 oz Aperol
– 1 oz fresh lemon juice, strained
– 1 oz St-Germain elderflower liqueur
– Ice cubes (for shaking and serving)
– Lemon twist (for garnish)
Instructions
1. Fill a cocktail shaker halfway with ice cubes.
2. Pour 1 oz bourbon whiskey into the shaker.
3. Add 1 oz Aperol to the shaker.
4. Measure 1 oz fresh lemon juice, strain it through a fine-mesh sieve to remove pulp, and add to the shaker.
5. Pour 1 oz St-Germain elderflower liqueur into the shaker.
6. Secure the shaker lid tightly and shake vigorously for 15 seconds, until the outside feels frosty—this ensures proper dilution and chilling.
7. Fill a rocks glass with fresh ice cubes.
8. Strain the cocktail into the prepared rocks glass using a Hawthorne strainer to catch any ice shards.
9. Express a lemon twist over the drink by holding it peel-side down and twisting it firmly to release the oils.
10. Drop the lemon twist into the glass as garnish.
Now, sip this beauty. The elderflower liqueur softens the bitter edge of the Aperol, yielding a silky, aromatic sip with bright citrus notes. Serve it alongside salty snacks like marcona almonds to contrast the floral sweetness.
Coconut Cream Paper Plane
Rethink your cocktail game with this tropical twist on a modern classic. The Coconut Cream Paper Plane swaps the traditional bitter profile for creamy, island-inspired vibes—think velvety coconut cream mingling with bright citrus and herbal notes. It’s a vacation in a glass, shaken not stirred, and ready to impress in under five minutes.
Serving: 1 | Pre Time: 3 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz coconut cream, chilled
– 1 oz Aperol
– 1 oz Amaro Nonino Quintessentia
– 1 oz fresh lime juice, strained
– 1 large ice cube
– Lime wheel, for garnish
Instructions
1. Chill a coupe glass by filling it with ice water; set aside.
2. In a cocktail shaker, combine 1 oz coconut cream, 1 oz Aperol, 1 oz Amaro Nonino Quintessentia, and 1 oz fresh lime juice.
3. Add 1 large ice cube to the shaker.
4. Seal the shaker tightly and shake vigorously for 12–15 seconds until the outside frosts—this ensures proper dilution and a silky emulsion.
5. Discard the ice water from the coupe glass.
6. Strain the cocktail through a fine-mesh strainer into the chilled coupe to remove any ice shards or pulp.
7. Garnish with a lime wheel placed on the rim.
8. Serve immediately.
Makes for a lush, creamy sip with a perfect balance of sweet coconut, bitter orange, and zesty lime. The texture is smooth and velvety, almost dessert-like, yet refreshingly bright. Try it alongside spicy appetizers or as a standalone treat on a warm evening—its tropical flair pairs beautifully with grilled pineapple or a sprinkle of toasted coconut flakes.
Peach and Basil Paper Plane
Mix up your cocktail game with this unexpected twist. Muddle fresh peaches with aromatic basil for a vibrant base. Shake it all together for a drink that’s equal parts sweet, herbal, and tart.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
- 1 ripe yellow peach, pitted and diced into ½-inch pieces
- 4 fresh basil leaves, plus 1 small sprig for garnish
- ¾ oz freshly squeezed lemon juice
- ¾ oz Amaro Nonino Quintessentia
- ¾ oz Aperol
- ¾ oz high-proof bourbon (such as 100-proof)
- 1 cup of ice cubes
Instructions
- Place the diced peach and 4 basil leaves into a cocktail shaker.
- Using a muddler, firmly press and twist the ingredients for 30 seconds to release the peach juices and basil oils.
- Add the lemon juice, Amaro Nonino, Aperol, and bourbon to the shaker.
- Fill the shaker with the cup of ice cubes.
- Seal the shaker tightly and shake vigorously for 15 seconds, or until the outside of the shaker is frosty.
- Double-strain the mixture through a Hawthorne strainer and a fine-mesh strainer into a chilled coupe glass to catch any pulp or herb fragments.
- Gently clap the reserved basil sprig between your palms to release its aroma, then place it on the surface of the drink as garnish.
Zesty lemon and bitter liqueurs cut through the lush peach puree. The basil adds a perfumed, savory note that lingers on the finish. For a stunning presentation, serve it alongside a small plate of sharp, aged pecorino and honeycomb.
Lavender Honey Paper Plane
A floral twist on the classic cocktail that’s about to become your new favorite. Lavender honey syrup meets bourbon for a drink that’s equal parts elegant and easy. Shake it up and watch it disappear.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 ½ oz bourbon
– 1 oz Aperol
– 1 oz fresh lemon juice
– ¾ oz lavender honey syrup (made with ¼ cup honey, ¼ cup water, 1 tbsp dried culinary lavender)
Instructions
1. Prepare the lavender honey syrup: Combine ¼ cup honey, ¼ cup water, and 1 tbsp dried culinary lavender in a small saucepan.
2. Heat the mixture over medium heat, stirring constantly, until the honey fully dissolves, about 2–3 minutes. Tip: Do not let it boil to preserve the delicate floral notes.
3. Remove the saucepan from the heat and let the syrup steep for 10 minutes to infuse the lavender flavor.
4. Strain the syrup through a fine-mesh sieve into a clean jar, pressing gently on the lavender to extract all liquid. Discard the solids.
5. Chill the syrup in the refrigerator for at least 15 minutes until cold. Tip: Make a batch ahead and store it for up to two weeks.
6. Fill a cocktail shaker with ice.
7. Add 1 ½ oz bourbon, 1 oz Aperol, 1 oz fresh lemon juice, and ¾ oz of the chilled lavender honey syrup to the shaker.
8. Secure the lid tightly and shake vigorously for 12–15 seconds until the shaker is frosty. Tip: A hard shake ensures proper dilution and a silky texture.
9. Strain the cocktail into a chilled coupe glass.
10. Serve immediately.
Delightfully balanced, this cocktail offers a silky mouthfeel with bright citrus cutting through the rich honey and herbal lavender. The bourbon provides a warm, oaky backbone that lingers on the finish. For a creative twist, serve it over a large ice cube in a rocks glass or garnish with a dehydrated lemon wheel and a sprig of fresh lavender.
Green Tea Paper Plane
Elevate your cocktail game with this vibrant twist on a modern classic. The Green Tea Paper Plane swaps traditional bitter liqueur for earthy matcha, creating a perfectly balanced sipper that’s equal parts sophisticated and refreshing. Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz bourbon whiskey
– 1 oz Aperol
– 1 oz fresh lemon juice, strained
– ¾ oz rich demerara syrup
– ½ tsp high-grade ceremonial matcha powder
Instructions
1. Chill a coupe glass by filling it with ice water.
2. Combine 1 oz bourbon whiskey, 1 oz Aperol, 1 oz fresh lemon juice, and ¾ oz rich demerara syrup in a cocktail shaker.
3. Add ½ tsp high-grade ceremonial matcha powder directly to the liquid ingredients.
4. Dry shake (without ice) vigorously for 15 seconds to fully incorporate the matcha and prevent clumping.
5. Fill the shaker with large ice cubes.
6. Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.
7. Discard the ice water from the coupe glass.
8. Double-strain the cocktail through a Hawthorne strainer and a fine-mesh strainer into the chilled coupe glass to remove any small ice chips or matcha particles.
9. Express a lemon peel over the surface of the drink by holding it skin-side down and twisting it sharply to release the citrus oils.
10. Discard the lemon peel or use it as a garnish perched on the rim.
Make this cocktail your signature serve. The result is a silky, vibrant green elixir with a frothy texture, where the earthy matcha beautifully tempers the bourbon’s warmth and the Aperol’s bittersweet citrus. For a creative presentation, rim the glass with a blend of matcha powder and demerara sugar before chilling.
Apple Cinnamon Paper Plane
A paper plane cocktail gets a cozy fall twist with this apple cinnamon version—think warm spices, crisp apple notes, and a smooth, balanced finish that’s perfect for sipping by the fire. Grab your shaker and let’s elevate this classic.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1½ oz bourbon whiskey
– 1½ oz Aperol
– 1½ oz fresh lemon juice, strained
– 1½ oz apple cinnamon syrup (homemade or quality store-bought)
– 1 cinnamon stick, for garnish
– 1 thin apple slice, for garnish
Instructions
1. Fill a cocktail shaker with ice cubes to the brim.
2. Pour 1½ oz bourbon whiskey into the shaker.
3. Add 1½ oz Aperol to the shaker.
4. Measure and pour 1½ oz fresh lemon juice, strained, into the shaker.
5. Add 1½ oz apple cinnamon syrup to the shaker.
6. Secure the shaker lid tightly and shake vigorously for 15 seconds, until the outside feels frosty—this ensures proper dilution and chilling.
7. Strain the mixture into a chilled coupe glass using a Hawthorne strainer to catch any ice shards.
8. Garnish by placing 1 cinnamon stick and 1 thin apple slice on the rim of the glass.
Dive into a cocktail that balances sweet apple warmth with zesty citrus and bitter orange notes, all smoothed by the bourbon’s oakiness. The texture is silky and refreshing, with the cinnamon garnish adding an aromatic hint with each sip—try serving it alongside spiced nuts or a cheese board for a cozy autumn gathering.
Maple Bourbon Paper Plane
Sip into a modern classic with a twist. This Maple Bourbon Paper Plane swaps traditional amaro for rich maple syrup, creating a smoother, more approachable cocktail. It’s the perfect balance of sweet, bitter, and boozy—ideal for your next gathering.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz high-proof bourbon whiskey
– 1 oz Aperol
– 1 oz freshly squeezed lemon juice
– ¾ oz pure maple syrup (Grade A)
– 1 large ice cube
– 1 lemon twist, for garnish
Instructions
1. Measure 1 oz of high-proof bourbon whiskey into a cocktail shaker.
2. Add 1 oz of Aperol to the shaker.
3. Squeeze 1 oz of fresh lemon juice directly into the shaker, straining out any seeds.
4. Pour ¾ oz of pure maple syrup into the shaker.
5. Place 1 large ice cube into the shaker.
6. Secure the shaker lid tightly and shake vigorously for 15–20 seconds, until the outside feels frosty.
7. Strain the cocktail into a chilled coupe glass.
8. Express the oils from 1 lemon twist over the drink by gently squeezing it.
9. Drop the lemon twist into the glass as a garnish.
Lusciously smooth with a velvety mouthfeel, this cocktail delivers a warm bourbon kick softened by maple’s caramel notes. Serve it straight up in a coupe to highlight its amber hue, or pour it over a single large ice cube in a rocks glass for a slower, more diluted sip that mellows the flavors over time.
Cherry Almond Paper Plane
Zesty and unexpected, this Cherry Almond Paper Plane reimagines the classic cocktail as a dessert shooter. Think tart cherry meets nutty almond with a bourbon kick—perfect for impressing guests or treating yourself. Grab your ingredients and let’s shake things up.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 4 oz high-proof bourbon
– 2 oz Luxardo maraschino liqueur
– 2 oz Amaretto liqueur
– 2 oz freshly squeezed lemon juice
– 1 oz simple syrup (1:1 ratio of granulated sugar to water)
– 8 fresh Bing cherries, pitted and halved
– Ice cubes for shaking
– 4 Luxardo maraschino cherries for garnish
Instructions
1. Combine 4 oz high-proof bourbon, 2 oz Luxardo maraschino liqueur, 2 oz Amaretto liqueur, 2 oz freshly squeezed lemon juice, and 1 oz simple syrup in a cocktail shaker.
2. Add 8 fresh Bing cherries, pitted and halved, to the shaker.
3. Fill the shaker with ice cubes until three-quarters full.
4. Secure the shaker lid tightly and shake vigorously for 15–20 seconds, until the outside feels frosty—this ensures proper dilution and chilling.
5. Strain the mixture through a fine-mesh strainer into 4 chilled coupe glasses to remove cherry pulp and ice shards.
6. Garnish each glass with 1 Luxardo maraschino cherry placed on a cocktail pick for an elegant touch.
7. Serve immediately while the drink is crisp and cold.
Effortlessly chic, this shooter boasts a silky texture with bright cherry notes balanced by almond warmth and a bourbon backbone. For a twist, rim the glasses with crushed amaretti cookies or serve alongside dark chocolate truffles to enhance the nutty undertones.
Espresso Paper Plane Delight
Just when you thought your cocktail game peaked, this espresso-kissed beauty swoops in. Jolt your senses with bitter, sweet, and citrus notes dancing in perfect harmony—it’s the sophisticated upgrade your home bar desperately needed.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 oz high-proof bourbon
– 1 oz Aperol
– 1 oz Amaro Nonino Quintessentia
– 1 oz freshly extracted espresso, cooled to 40°F
– 1 large ice cube
– Orange peel, for garnish
Instructions
1. Chill a coupe glass by filling it with ice water; set aside.
2. Combine 1 oz high-proof bourbon, 1 oz Aperol, 1 oz Amaro Nonino Quintessentia, and 1 oz freshly extracted espresso in a mixing glass.
3. Add 1 large ice cube to the mixing glass.
4. Stir the mixture vigorously for 30 seconds until well-chilled and slightly diluted.
5. Discard the ice water from the coupe glass and strain the cocktail into it using a Hawthorne strainer.
6. Express the oils from an orange peel over the drink by holding it skin-side down and twisting firmly.
7. Rub the orange peel around the rim of the glass and drop it in as garnish.
This cocktail delivers a velvety, silky texture with a bold espresso backbone that mellows into a complex, bittersweet finish. Serve it alongside dark chocolate truffles to amplify the rich, roasted notes, or pair it with a charcuterie board for a stunning contrast.
Conclusion
Your home bar is about to get a serious upgrade! We’ve soared through 22 refreshing Paper Plane cocktail recipes, from classic twists to creative new flights. Whether you’re a seasoned mixologist or just starting out, there’s a perfect recipe here for you. We’d love to hear which one becomes your new favorite—drop a comment below and don’t forget to share your cocktail creations by pinning this article!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
