So far all of the drinks that we've done have been pretty old, as in you know were
actually invented quite a long time ago. (Sure) This one's more of a modern classic
and it's also just actually quite a modern way of looking at and using whiskey.
Absolutely. This is a Paper Plane which is really one of the few examples
of what I think you could call it true modern classic that's been invented
probably within the last ten years by a bartender by the name of Sam Ross who's
actually an Aussie boy he's from here in Melbourne, but about ten years ago he
moved to the United States and has had a stellar career over there. Was American
bartender of the year at one point and has opened some really successful bars
in New York and Nashville called Attaboy, if you're ever there you should
definitely check it out, but this is one of the drinks of his that's really kind
of taken hold and actually had some legs in the modern era.
It's not that stirred down, booze forward one, that all, you know, that quite often people
associate with whiskey it's actually light and bright and fresh and citrusy.
So we are gonna start by squeezing some fresh lemon juice, the recipe is you know
a bit of a godsend to bartenders because it is just equal parts.
Yeah very easy to remember.
So you start with 20 mils of freshly squeezed lemon juice.
We're gonna use Amaro Nonino, so another one of that really fun family of Amaro's that
we've talked about with both of fernet branca
and Amer Picon. It's kind of obviously seeing a theme here, it does just go really
well with whiskey because it's got a lot of the fruit notes are pretty similar
and then they do just have that nice bitterness to kind of round out your drink.
This one is lovely in particular it's got this real sort of nutty
sweetness to it so not nearly as intense as the Picon or the Fernet, so you can
get away with using a little bit more.
A littlebit more heavy-handed on it.
If you can't find Amaro Nonino, it is pretty widely available, but Montenegro
is probably the other one that you could substitute in which is maybe again
a little bit easier to find. Aperol
And again Aperol is a little
bit lighter and body and a little bit less bitter than Campari so it works
well in this drink with another bitters that's not quite so full on.
20 mils of that as well.
And then again because it is a modern classic we do actually know
what whiskey was used in the original recipe and it was Elijah Craig,
what do you reckon the thinking was behind that?
We just wanted to use a
bourbon that was a little bit bigger and a little bit more complex because we're
only putting 20 mils in equal parts with all the other ingredients so you really
want something that's gonna stand up to those other ingredients in a relatively
small quantity so a bigger richer bourbon like this is gonna work out
pretty well.
Now the original recipe for this one doesn't actually have a
garnish obviously a lemon twist would be lovely on this as well. Not really necessary.
Fred did do a little bit of arts and crafts and actually has made a
tiny little paper plane.
Not just a pretty face.
I didn't get to keep him amused for five minutes.
So we're just gonna fill our shaker tin with as much
ice as you can fit in the small one here, pop your tins together and shake as hard as you can.
Grab out your little chilled coupe, again obviously you don't have to fine strain
I just tend to prefer to, don't really like the little ice chips floating around,
but some people like it for that little bit of refreshment.
The color on this one is awesome.
It's so pretty.
You want to pop your little paper plane on there?
Paper Plane.
So now you know.
I think one of my favorite things about this drink is that there's a pretty common misconception amongst
people that whiskey cocktails are only really sort of heavy and dark and
booze forward, (yeah) and this drink is sweet and bitter and citrusy and fresh
but also has that great whiskey character to it and it's one of those
drinks that really works kind of any time of year any time of day it really
shows the diversity of American whiskey in the cocktail.
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