The Sparkling Paper Plane

The Paper Plane was created in 2008 by bartender Sam Ross at the Milk & Honey bar in New York, and it became one of the first cocktails of the modern era to enter the classic canon within a decade of its invention. Ross built the drink in equal parts, a structure borrowed from the Last Word and the Corpse Reviver No. 2: bourbon, Aperol, Amaro Nonino, and fresh lemon juice. He named it after the M.I.A. song "Paper Planes," which had been released the year before, and the drink spread rapidly through the cocktail bars of New York, Chicago, and London until it became a staple of the post-2010 modern classic list (Liquor.com).

The Paper Plane is a study in controlled bitterness. The bourbon carries the body, the Aperol adds bitter orange and rhubarb, the Amaro Nonino contributes a richer, caramel-and-bitter-orange depth, and the lemon juice sharpens the whole structure into something that reads as bright rather than heavy. Topped with sparkling wine, the Paper Plane becomes a brunch cocktail of real complexity. The bubbles lift the Aperol and the amaro, the drink takes on the lightness of a spritz crossed with a whiskey sour, and the result is a brunch drink for people who like their brunch cocktails with a bitter edge.

Ingredients (serves 6): - 4 oz bourbon (such as Maker's Mark or Wild Turkey 101) - 4 oz Aperol - 4 oz Amaro Nonino Quintessentia - 4 oz fresh lemon juice - 1 bottle (3 ⅛ cups) chilled Cava Brut or dry Prosecco - Lemon twists and small paper planes for garnish

Instructions: Combine the bourbon, Aperol, Amaro Nonino, and lemon juice in a cocktail shaker with ice. Shake vigorously for 15 seconds. Strain into chilled coupe glasses. Top slowly with 1 oz chilled Cava per glass, pouring gently down the side. Garnish each glass with a slender lemon twist.

For a Crowd (serves 12): - 8 oz bourbon, 8 oz Aperol, 8 oz Amaro Nonino, 8 oz fresh lemon juice - 2 bottles chilled Cava Brut - Pre-batch the base in a pitcher; shake in batches and top with Cava at service.

Variations: - Paper Plane Royale: Increase the sparkling-wine top to 2 oz per glass for a lighter, spritz-style drink. - Mezcal Paper Plane: Replace the bourbon with mezcal for a smokier, earthier variation. - Winter Paper Plane: Replace the Amaro Nonino with Amaro dell'Erborista and add a dash of honey syrup for a cold-weather interpretation.

Pairing: The Paper Plane's bitter-citrus character pairs well with savory brunch dishes such as a charcuterie and cheese board, herb-roasted chicken, or a bitter greens salad with parmesan. Its complexity also makes it a companion to a sparkling negroni sbagliato, and it sits comfortably in the same brunch flight as the aperol spritz brunch.

Reference Links: - Paper Plane cocktail (Sam Ross, Milk & Honey, 2008): Liquor.com

Pro Tips: The Paper Plane lives or dies on the Amaro Nonino, which is hard to substitute since no other amaro has the same caramel-orange, slightly grappa-like quality. Aperol is the other non-negotiable, since it carries the bitter-orange top note that the bourbon cannot. Use a bourbon in the 43 to 50 percent ABV range, as Sam Ross recommends, since the higher proof lets the whiskey cut through the bitter amaro and hold its own. Shake hard and pour the Cava last and gently, since the drink's pale-amber color is part of its appeal and should not be churned cloudy.