Turbinado Paper Plane Recipe
Make Turbinado Paper Plane Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Cocktail
- 1
Make turbinado simple syrup
Combine equal parts turbinado sugar and water (by weight or volume) in a small saucepan — for example 1/2 cup turbinado sugar and 1/2 cup water. Heat gently, stirring until the sugar is fully dissolved. Remove from heat and cool to room temperature. Refrigerate in a sealed container up to 2 weeks.
- 2
- 3
Add rye whiskey (1 oz), Amaro (1 oz), Aperol (1/2 oz), fresh lemon juice (3/4 oz), turbinado simple syrup (3/4 oz) and 2 dashes aromatic bitters into a cocktail shaker.
- 4
Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the outside is frosty. This chills and dilutes the drink to balance the flavors.
- 5
Double-strain the mixture into the prepared chilled coupe or a rocks glass over a large ice cube, using a fine mesh strainer to remove small ice shards and any pulp.
Garnish
- 6
Express the lemon twist over the surface of the cocktail by holding it skin-side down and giving it a quick twist to release oils, then rub the rim with the peel and drop it onto the drink as garnish.
- 7
Serve immediately. Optionally, present with a small spoon of extra turbinado sugar on the side for additional sweetness adjustment.
