Sam Lee, principal bartender at Yvonne’s in Boston, was inspired to create this Paper Plane cocktail variation after tasting hojicha at local Japanese coffee chain Ogawa Coffee in downtown Boston. He wanted to highlight the earthy nuttiness of the tea amid the modern classic’s approachable balance of rich flavors from the amaro and whisky and the brightness from the citrus and Aperol.
“For the Paper Crane, we start by infusing Suntory Toki whiskey with the hojicha tea leaves, which imparts the smoke, nuttiness, and earth flavors,” Lee explains. “I decided to use Toki because of its subtle sweetness and spice.”
The post Paper Crane: A Paper Plane Cocktail Variation appeared first on Imbibe Magazine.
