Grilled lemon gives this amaro-based cocktail serious campfire vibes. Serve with a scorched citrus twist or go for the more traditional mini paper airplane garnish.
Ingredients
- lemon: 1 piece
- pinch sugar: 1 piece
- ice as needed:
- Bourbon: 0.75 oz
- ounces Aperol: 0.75 piece
- amaro (such as Cardamaro®): 0.75 oz
- charred lemon twist: (for garnish)
Metric Conversion
Stages of cooking
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Halve lemon and sprinkle cut sides with sugar.
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Preheat an outdoor grill to medium heat (350 degrees F to 375 degrees F (175 degrees C to 190 degrees C)) or preheat a grill pan over medium-high heat. Grill lemon, cut sides down, until lightly charred, about 5 minutes. Let cool; juice lemon to yield 3/4 ounce juice.
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Fill a cocktail shaker half full with ice. Add bourbon, Aperol, amaro, and lemon juice. Cover and shake until outside of shaker is frosted, 30 seconds. Strain into a glass. Garnish with a lemon twist. From the Editor Amaro Nonino is the standard liqueur for paper plane cocktails, but we like Cardamaro for its notes of fall spices. Averna, Cynar, or Montenegro would work well, too. To char the lemon twist, carefully singe with a lighter.
