Red Tails Paper Plane Recipe
Rittenhouse Rye, Aperol, Blood Orange Vermouth, Blood Orange Puree
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Ingredients
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Cocktail
Method
Cocktail
Make blood orange puree (if not using store bought)
Peel and segment 1–2 blood oranges, remove seeds, and place segments in a blender or mini food processor. Puree until smooth. Strain through a fine mesh sieve into a small bowl to remove large pulp/fibers if you want a silky texture. Measure 0.5 oz for one cocktail.
Mix cocktail
In a cocktail shaker add 1 oz Rittenhouse Rye, 1 oz Aperol, 1 oz blood orange vermouth, 0.5 oz fresh blood orange puree, and 0.5 oz fresh lemon juice. If your puree is not sweet enough or you prefer a slightly sweeter drink, add 0.25 oz simple syrup. Add a generous scoop of ice to the shaker (about 1 cup).
Shake
Secure the shaker and shake vigorously for 12–18 seconds, until the exterior of the shaker is very cold and well‑diluted (you should feel condensation).
Strain
Discard the ice and water from your chilled glass. Double strain the shaken cocktail into the chilled coupe or Nick & Nora using a Hawthorne strainer and a fine mesh strainer to catch any pulp or small ice shards. This yields a smooth, bright‑colored drink.
Garnish & serve
Express the oils of a blood orange peel over the surface or float a thin blood orange wheel on the rim. Serve immediately.