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Paper Plane
Bittersweet with underlying bourbon character and lemon zestiness
16th April at 22:03
Dang it! I just used up my Meletti!
4th April at 21:55
Another Mr. Potato Head variation: Amrut Fusion, lemon, Bigallet China-China, and Ramazzotti. It came out both darker and dryer, but also a bit more complex, and with very light smoke on the swallow. I have yet to apply thus formula in a way that wasn't at the very least pleasant and drinkable.
24th March at 12:00
Would it be a travesty to sub Averna for the Nonino ?
25th March at 21:59
We love making it with Averna. Not as prettily orange, but very delicious and a bit more robust.
25th March at 10:53
Montenegro would be closer. Relatively lighter and sweeter and without the cola + orange type flavour.
28th February at 01:02
50/50 mix of Wild Turkey 101 & 81 bourbon works really well for this; good balance of sweet, sour, & bitter, with the richness of the bourbon and amaro lying underneath. Makes you want to keep going back for another sip.
21st February at 14:27
Made the cocktail at a gathering I loved it but everyone else absolutely hated it, maybe one for a niche crowd.
16th February at 22:55
The cocktail is perfect 'as is'. I've made variations using Barolo Chinato as a substitute for the Amaro Nonion, and using Yuzu juice and Chinola (b/c I don't know chit from Chinola haha) as a lemon juice substitute. Both are very very good.
17th January at 02:13
Today's version wentva bit off script: it was made with High West Campfire (a mix of bourbon, rye, and peated Scotch); Aperitivo Nonino; Aachener Domliqueur (a spiced liqueur from Germany) in lieu of Amaro Nonino; and of course lemon juice. This came out great - tart, spiced, with complexity from the Aperitivo, and just a hint of smoke on the swallow.
24th December 2024 at 20:09
I’ve had a fantastic variation dubbed a Pearoplane, adding in some pear purée. The result is obviously much sweeter, but the herbal and bitter notes still come through in an old fashioned pear drop candy flavour
Cardboard Plane
1 oz. bourbon (regular Four Roses is great, i especially love it with 1792)
0.75 oz. Cointreau
0.5 oz. Amaro Meletti
0.75 oz. lemon juice
0.5 oz. grapefruit juice
Add all ingredients to a tin and shake hard on ice. Double strain into a rocks glass over fresh ice and garnish with a grapefruit peel. (I prefer it with 2 drops of 4:1 saline)
From the Lions Share in San Diego California