Tip Top Paper Plane

Paper Plane is a ready-to-drink version of the modern classic cocktail of the same name, bottled by TIP TOP. The classic recipe uses equal parts bourbon, Aperol, an Italian amaro (traditionally Amaro Nonino) and fresh lemon juice. This bottling doesn't list its own ingredients or strength, so treat the profile below as what the style usually delivers, not a measured spec. Expect a bittersweet, citrus-led drink. Orange peel and gentle bitterness from the aperitivo and amaro sit against bourbon's vanilla and caramel, with lemon acidity keeping the finish dry and bright. Because the recipe is evenly balanced, no single spirit should dominate. Serve it cold. Chill the bottle thoroughly in the fridge and pour straight into a coupe or a small Nick & Nora glass, which concentrates the citrus and herbal aromas and suits a drink without ice. If you prefer a longer, slower pour, use a rocks glass over one large cube. Large ice melts slowly, so it softens the bitterness without watering the drink down quickly. Skip crushed ice, which dilutes a pre-mixed cocktail too fast. An expressed lemon or orange peel over the top is the only garnish it needs. Because it's already mixed, you can pour it as it is, and it also works as a base. A few drops of orange bitters add depth. A short pour of soda or dry sparkling wine turns it into a lighter, spritz-style drink, in a wine glass with ice and an orange slice. Don't add more citrus juice, since the lemon is already built in. At the table, the bitter-orange profile suits salty, savory starters: marcona almonds, olives, prosciutto, aged hard cheeses such as Parmigiano-Reggiano, or fried calamari with lemon. It also works as a pre-dinner aperitivo, ahead of tomato-based pastas or roast chicken, where its acidity and bitterness prepare the palate without competing with the meal.