1⁄2 Egg white
3⁄4 oz Lemon juice
3⁄4 oz Amaro Nonino
3⁄4 oz Aperol
1 oz Red wine (As float, see instructions and note)

Pre-chill a coupe. Dry shake everything but the float then wet shake and strain into the coupe. Allow the foam to settle and cloudiness to subside. Now the tricky part, take a bar spoon and near the edge of the glass gently submerge the head of the spoon, just below the foam, then very carefully and slowly using the spiral of the bar spoon pour your wine float down beneath the foam, if you do this correctly you'll see a red layer forming between the drink and foam. When you've finished your float, carefully pull out your barspoon, wipe down the head of the spoon with a bar towel and use the curved side to smooth over the foam and hide your float pour entry point.


Pouring the wine float will take some practice, so don't be disheartened if you don't crack it first time. For the wine, I used 2015 Banfi Brunello, but any rich Tuscan red will work.

Cocktail summary
Picture of Fly-By-Knight
Created by
Piers Knight, Reading, Berkshire, UK
Is the
author's original creation

This cocktail is the love child of Sam Ross' Paper plane and a New York sour

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5 stars
(2 ratings)
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From other users
  • This is where new school meets old school, decadent, smooth and rich. Wine and bourbon are always best friends, while the egg white reigns in the amaro's and bite from the lemon juice to balance the evolution in your mouth. — ★★★★★
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