Paper Plane Cocktail: Chef Bobby puts his twist on a classic

Invented by the New York bartender Sam Ross in 2007, the "paper Plane' is a  likable whiskey sour with plenty of culinary complexity. 

Here's How Chef Bobby makes one.


1½ ounces Amaro (preferably Nonino)

1½ ounces Aperol

1½ ounces Bourbon

1½ ounces fresh lemon juice, strained

Preparation: Combine Amaro, Aperol, Bourbon, and lemon juice in a cocktail shaker. Fill with ice and shake vigorously until outside of shaker is frosty, about 20 seconds. Strain into 2 coupe glasses.