Paper Plane
Black limes express the citrus element in this signature version of Paper Plane, which highlights the complexity and versatility of Jägermeister Manifest.
The Paper Plane cocktail is a well-known blend of whisky, amaro, aperitivo, and lemon, all combined in equal parts. Some modern variations substitute mezcal for whisky.
This signature version of the Paper Plane remains true to the cocktail’s essence, featuring a black lime infusion, barrel-rested Jägermeister Manifest, and Gold Cock Peated Whisky. The amaro and aperitivo elements are expressed through both Manifest and Fernet Branca Menta.
Black limes are a common ingredient in Middle Eastern cuisine. Dried limes are sour and lack the sweetness of fresh limes. They are slightly bitter, which is mostly in the peel and seeds.
Additionally, citrus stock water enhances the drink’s citrus notes. Made from the husks of squeezed citrus fruits, it allows you to repurpose ingredients that might otherwise be discarded, helping to reduce waste.
This recipe is from The Cocktail Balance 2.0 by Stan Harciník, available in our shop as a beautiful hardcover or in ebook format, where you can find more information about infusions, and a recipe for citrus stock water.
BLACK LIME
20 Fresh Limes
Filtered Water
Ensure that you wash the limes thoroughly with hot water to remove any dirt or residue. Next, bring a large pot of water to boil. Once the water is boiling, add the fresh limes and let them boil for about 5 minutes. This softens the skin and helps initiate the drying process.
After boiling, drain the limes and allow them to cool. Once cooled, spread them evenly on a baking tray. Preheat your oven to a low temperature, between 90–100°C and place the tray with the limes inside. Let them dry slowly for 6 to 8 hours, or until the limes turn completely black and the internal texture is hard.
The drying process removes the moisture and significantly reduces their weight. Once dried, store your black limes in an airtight container, which will help preserve their flavor for several months.
BLACK LIME INFUSION
700 g Gold Cock Peated Whisky
25 g Black Limes
Break the limes into smaller pieces to increase the surface area for better infusion. Put ingredients into a vacuum bag and seal. Place bag into a preheated water bath and cook sous-vide for 2 hours at 60 °C. Remove the bag, allow to cool, and filter the liquid through a cheesecloth. Store refrigerated.
PAPER PLANE
45 ml Jägermeister Manifest
10 ml Gold Cock Peated infused with Black Lime
2.5 ml Fernet Branca Menta
15 ml Citrus Stock Water
METHOD: Stir
GARNISH: Grated Black Lime
GLASSWARE: Patrik Illo
