Paper Plane

Measure the base ahead. Fresh additions and the final mixing happen per glass.

One recipe serving per guest. Choose the amount you want to prepare.

Base only: 540 ml · Per serving: 90 ml. Use a container larger than the volume shown; allow room for fruit and stirring.

Prepare the base

• 180 ml Bourbon whiskey
• 180 ml Amaro Nonino
• 180 ml Aperol

Keep separate for serving

• 180 ml Lemon (fresh juice)

Water for the batch

Do not pre-dilute this base. The original shake or stir with ice supplies the dilution at service.

Prepare and serve

1. Measure the base ingredients into a clean, covered container and stir to combine. Keep the quantities in the serving section separate.
2. Prepare for today’s service. Label and refrigerate the covered base; follow ingredient storage labels. Keep ice out of the container and chill the glasses before serving.
3. For each glass, use 90 ml of base in place of those ingredients in the original method. Add the separate ingredients at their per-serving amounts. Do not measure the base ingredients a second time.

• Prepare fresh juice close to serving and keep it chilled separately unless it is explicitly in the base. Fresh batches are for this service, not an overnight storage promise.

The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.

Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator