The Paper Plane recipe is a drink that we’ve seen on menus from Paris to Perth. It’s a drink that Ross developed for Chicago bar The Violet Hour in 2007, and the beauty of this drink is that it is — like some of the world’s best — an equal parts drink.
Today we’re diving into the Riberry & Lemon Myrtle Kombucha recipe from Evan Stroeve, the bar manager of the award-winning cocktail bar, Bulletin Place.
“It’s a very easy drink to make, you might think,” he says. “But a lot of people are screwing this drink up.”