Two of my favorite cocktails–one a classic, the other a contemporary creation–share an airplane theme. The Aviation, a pre-Prohibition sweet, floral, refreshing mix of gin, Maraschino, and crème de violette, was briefly revived in the early 21st century but has now slipped somewhat back into 
obscurity, in part because many of today’s mixologists dislike one of its ingredients, crème de violette.
Oh well, despite its fall from grace, I’m still in love with a well-made Aviation (with or without the crème de Violette). Meanwhile, everyone seems to like the Paper Plane, an up-to-date and delectable cocktail based on whiskey and Amaro that was developed in New York in 2007 by Sam Ross, co-owner of the cocktail lairs Attaboy and Diamond Reef. One thing I appreciate about Ross’ drinks is that they are generally based on no more than three or four ingredients used in equal parts (spare me all the palate-jumbling cocktails that call for multitudes of different potions and liqueurs).
Nonino is the Amaro used in the original Paper Plane, but I think Ramazzotti is equally delicious in it, and considerably less expensive.
The Paper Plane
¾ oz. Bourbon
¾ oz. Aperol
¾ oz. Amaro such as Nonino or Ramazzotti
¾ oz. fresh lemon juice
Garnish with a lemon twist, or a paper plane (if you still remember how you used to make them back in 6th grade).
Place all the ingredients except the garnish in a shaker. Add ice, shake, and strain into a chilled coupe or martini glass.
Cheers!
7