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.
Give their recipe for Apricot & Burnt Honey cordial a go below; it’s a key component of their cocktail, Skipping Stones (and plenty delicious).
The traditional serving of the Mint Julep in the Deep South was as much about the ceremony as it was the drink itself. It was served to family and guests on a hot summer afternoons with the greatest fanfare and flourish to show respect for those receiving it. The recipe varied from home to home.