The Macallan Paper Plane Recipe

Cocktail

1. 1

   Chill glass

   Place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you build the cocktail.

2. 2

   Measure and combine

   Measure 1 oz Macallan 12yr, 1 oz Amaro Nonino, 1 oz Aperol and 3 tsp (approximately 1/2 oz) fresh-pressed lemon juice. Add all ingredients into a cocktail shaker.

3. 3

   Add ice and shake

   Add enough ice to nearly fill the shaker (about 6 oz or a full shaker). Secure the lid and shake vigorously for 12–15 seconds, until the outside of the shaker is well-chilled and slightly frosted. This both chills and dilutes the drink to balance the spirit, bittersweet liqueurs, and citrus.

4. 4

   Prepare glass

   If you used ice water to chill the glass, empty and dry the glass now. If you used the freezer method, remove the chilled glass.

5. 5

   Double strain and serve

   Double-strain the cocktail (through the shaker’s built-in strainer and a fine mesh strainer) into the chilled coupe or Nick & Nora glass. This removes small ice chips and pulp, yielding a clean, silky texture.

6. 6

   Garnish

   Express a lemon twist over the surface to release oils, then either drop the twist into the drink or discard it and rest it on the rim, according to preference.

7. 7

   Serve

   Serve immediately. The cocktail should be balanced — smoky-sweet from the Macallan and Aperol, herbaceous and bitter from the Amaro Nonino, brightened by the fresh lemon.