Paper Plane

By Jackie Woods

Jackie Woods says his recipe for the cocktail Paper Plane could be enjoyed with his garlic shrimp: “There’s complementary things in both.” And it invokes the thrill of our most brief of seasons. “The drink makes me think of warm summer days here,” he says. “I’ll make them tailgating at a Brewers game or when we’re hanging out in the backyard sitting around a fire. To me, the drink tastes like summer feels.” 

Quick fact about Jackie Woods: He can cop what he calls an “angry man bearded face,” which somehow gives off the impression that, at a bar, he will order the stiffest, guy-est drink out there. Nope. “Give me the pinkest thing – it helps with seasonal depression,” says Woods – and incidentally, he says the Napa-conjuring shrimp does too. With this cocktail, the chef likes to shake it over ice, strain and serve it straight up.


Serves 1

1 ounce bourbon

1 ounce aperol

1 ounce Amaro Nonino Quintessentia

1 ounce lemon juice, freshly squeezed


Mix ingredients over ice, strain and serve

Pro Tips


Use more lemon than you think you need – that not only goes for both of these recipes but for cooking in general.


Chef Jackie Woods has worked at a variety of Michelin-starred restaurants in the United States. Before starting Donut Monster and Brute, Woods worked at Redd in Napa Valley, California; Bacchus in Milwaukee, Wisconsin; and was chef de cuisine at Umami Moto also, in Milwaukee.

Jackie Woods

Donut Monster and Brute

Jackie Woods

Donut Monster and Brute

About Donut Monster and Brute