The Cutter

Alec Bales, Ticonderoga Club | Atlanta

photo: Lizzie Munro
paper plane cocktail recipe

When Ticonderoga Club guests request a Paper Plane, bartender Alec Bales serves The Cutter, his take on the recipe that swaps house-made Campari for Aperol and house Amer Picon for Nonino, albeit in slightly modified proportions (he suggests off-the-shelf Campari and Amaro CioCiaro if making the recipe at home). 

Ingredients

Serving: 1

  • 1 1/4 ounces whiskey, preferably St. George B&E American
  • 1 1/4 ounces whiskey, preferably St. George B&E American
  • 3/4 ounce Campari
  • 3/4 ounce Campari
  • 1/2 ounce amaro, preferably Amaro CioCiaro
  • 1/2 ounce amaro, preferably Amaro CioCiaro
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/4 ounce cane syrup (2:1)
  • 1/4 ounce cane syrup (2:1)
  • 1 dash Angostura bitters
  • 1 dash Angostura bitters

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe.

Tagged: easy shaken, Paper Plane

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