Paper Crane: A Paper Plane Cocktail Variation - Imbibe Magazine Subscribe + Save

Paper Crane: A Paper Plane Cocktail Variation

Paper Crane Paper Plane riff

A modern classic serves as the perfect backdrop to hojicha’s earthy nuttiness.

Sam Lee, principal bartender at Yvonne’s in Boston, was inspired to create this variation on Sam Ross’s Paper Plane cocktail after tasting hojicha tea at Ogawa Coffee in downtown Boston. He wanted to bring the earthy nuttiness of the tea to the cocktail’s balance of rich and bright flavors. “For the Paper Crane, we start by infusing Suntory Toki whiskey with the hojicha tea leaves, which imparts the smoke, nuttiness, and earthy flavors,” Lee says. “I use Toki because of its subtle sweetness and spice.”


  • 3/4 oz. Hojicha-infused Japanese whisky
  • 3/4 oz. Martini Fiero
  • 3/4 oz. Amaro Nonino
  • 1/2 oz. fresh lemon juice
  • 1/4 oz. yuzu syrup
  • ____________________________
  • Hojicha-Infused Whiskey
  • 750 ml bottle Japanese whisky (Yvonne's uses Toki)
  • 5 Tbsp. Hojicha tea leaves
  • ____________________________
  • Yuzu Syrup
  • 1/2 cup yuzu juice
  • 1/2 cup pure cane sugar
  • Tools:shaker, strainer, fine strainer
  • Glass:coupe
  • Garnish:origami paper crane (optional)


Combine all of the ingredients in a shaker with ice, shake, and double strain into a chilled coupe. Garnish.

Hojicha-Infused WhiskyMeasure the tea into a container with the whisky. Steep for at least 30 minutes, or up to 2 hours for a richer flavor. Strain through a fine sieve or coffee filter, then carefully pour back into the bottle, preferably using a funnel. Will keep indefinitely if refrigerated.

Yuzu SyrupCombine the ingredients in a blender or stir vigorously until the sugar is dissolved. Will keep for up to 2 weeks in the refrigerator.

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