Confessions of a Mixologist: Seaplane

This concoction is only one ingredient separated from its parent potation. The Paper Plane is a bourbon cocktail created by Sam Ross, longtime bartender at the legendary Milk & Honey and now co-owner of Attaboy and Diamond Reef. Though he never worked there, Ross created this cocktail for the opening of The Violet Hour, right here in Chicago. Despite the Paper Plane's young years, it has proliferated across borders and quickly gained classic status.

And for good reason — the blend is a beautiful blueprint of balance. The sweetness of the bourbon plays against the bitter notes of Amaro Nonino. The acid content of the lemon and the Aperol brings you back in for another sip... and another... and another.

PAPER PLANE

.75oz Bourbon

.75oz Amaro Nonino Quintessentia

.75oz Aperol

.75oz Fresh Lemon Juice

Combine in a cocktail shaker prepped with ice / Shake / Strain into a coupe.

One of our own, Ian T., decided to give this new classic a fresh look, swapping out the bourbon for a sweet, dark Plantation rum. The rum does essentially the same job as the bourbon did - evening out the pointy bitter notes - but offers a rich toffee sweetness rather than the honeyed note of bourbon.

SEAPLANE

.75oz Dark Rum — we like Plantation Original Dark

.75oz Amaro Nonino Quintessentia

.75oz Aperol

.75oz Fresh Lemon Juice

Combine in a cocktail shaker prepped with ice / Shake / Strain into a coupe.

Give our summer sipper a try at home! Or try the original, whichever tickles your tipple fancy. This is JD Whigham, your resident dram devotee, signing off.