3/4 oz Eagle Rare 10 Year Bourbon
3/4 oz Aperol
3/4 oz Lemon Juice
Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
On the way home from Russell House Tavern, I decided to stop into Bergamot for a nightcap. When I asked bartender Paul Manzelli what he had been making lately that he was excited about, he mentioned the Paper (Air)Plane that he found in Food & Wine: Cocktails 2009. The drink was created by New York City bartender Sam Ross and was very similar to Lance Mayhew's Twelve Gauge and Kevin Martin's Espirit d'Escalier that I had tried previously. Since I believe that the Paper Plane was created before the other two, I decided it was time to give it a try. I teased Paul that he was only excited by the recipe for it used Amaro Nonino; ounce by ounce, he would be getting closer to his crush of Elisabetta of the Nonino clan.