Restaurants›The Back Abbey Of St. Bernardus›Paper Plane Recipe

Paper Plane Recipe

Name: The Back Abbey Of St. Bernardus Paper Plane Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 oz High West American Prairie Bourbon (or similar Bourbon); 1 oz Aperol; 1 oz Amaro Nonino; 1 oz Fresh lemon juice; 6 cubes Ice (for shaking and serving); 1 piece Lemon twist or wheel (garnish)

Inspired by The Back Abbey Of St. Bernardus

Time8m

Serves1

High West American Prairie Bourbon + Aperol + Amaro Nonino + Fresh lemon juice

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Ingredients

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Cocktail

1 oz High West American Prairie Bourbon (or similar Bourbon)1 oz Aperol1 oz Amaro Nonino1 oz Fresh lemon juice6 cubes Ice (for shaking and serving)1 piece Lemon twist or wheel (garnish)

Method

Cocktail

Chill glass

If desired, place a coupe or Nick & Nora glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Measure and add the bourbon, Aperol, Amaro Nonino, and fresh lemon juice to a cocktail shaker.

Fill the shaker with ice (enough to come about halfway to two-thirds up the shaker).

Shake vigorously for about 12–15 seconds — until the shaker is cold to the touch and the outside shows light frost. This ensures proper dilution and chilling.

Discard ice or water from the chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a fine-mesh strainer in addition to the shaker's strainer to remove small ice shards and pulp.

Garnish with a lemon twist or a thin lemon wheel floated on the surface. Express the lemon twist over the drink to release oils, then rub the rim with the twist before dropping it in (optional).

Serve immediately. The Paper Plane is best enjoyed cold and balanced — the lemon provides brightness, Aperol adds bitter-orange notes, Amaro Nonino brings herbaceous complexity, and bourbon offers warmth and body.