Comments on: slushy paper plane

By: Rudypea

Rudypea — Thu, 10 Jul 2025 15:42:43 +0000

This was delicious! But we found it made three cocktails served over ice. :). I have a double batch in the freezer ready to go for the weekend. I used two—32 ounce jars to leave some room at the top. It froze just fine for me the first time I made it but I didn’t have a mason jar so I used a square Tupperware container so not sure if that had anything to do with it.

By: anonymouse

anonymouse — Thu, 10 Jul 2025 12:15:09 +0000

Made these for a 4th of July fireworks-watching party. A cinch to make and rave reviews from our guests. Thanks!

By: Brittany

Brittany — Mon, 07 Jul 2025 14:17:55 +0000

Too funny reading all the comments about not freezing because I had just the opposite issue – mine froze solid! I’m not sure if it’s because my ratios weren’t exact (I’m moving and have not yet unpacked the kitchen so all I have is a one cup measuring cup) or because I used bottled lemon juice (again, no kitchen yet). Still super yummy (we’ve gone through two batches), just have to keep in the fridge. Fwiw, I did “equal” parts Union Horse bourbon, Aperol, amaro nonino, and store-bought lemon juice. Looking forward to making with all things more exact and proper when we get there in all the unpacking, but still super wonderful out of the fridge in the meantime!

By: Peter Griffith

Peter Griffith — Mon, 07 Jul 2025 11:19:22 +0000

I love the Paper Plane, a “modern classic” that’s always a hit with my guests. But water added to the shaken cocktail from the ice used to cool a single serving is part of the flavor profile*. Doesn’t the batched version need some small amount of water added before it goes into the freezer? Perhaps 1/8 cup (2 tbsp) would do the trick, without lowering the ABV to the point where the batch freezes solid.

*”Liquid Intelligence” by Dave Arnold

By: Jenn

Jenn — Fri, 04 Jul 2025 22:27:45 +0000

I made these and they got slushy after about 18 hours in the fridge. They were delicious, but pretty boozy. If I wanted less alcohol next time I would forego the slush and mix about two shots of these with seltzer. Really delicious, and very pretty, too. Thank you.

By: deb

deb — Wed, 02 Jul 2025 13:07:00 +0000

In reply to Ronnie Mand. Parchment paper won't stick to the cake, you can simply peel it off. Using parchment underneath makes the cake easier to remove. You can just grease it if you'd like but sometimes as the berries bake and cool, they can stick even to a greased pan, which is why parchment is more reliable.

By: Ronnie Mand

Ronnie Mand — Mon, 30 Jun 2025 16:43:19 +0000

Recipe for Strawberry Summer Sheet Cake which I’m planning on making for the 4th, states use nonstick spray for sides & corners of pan, but parchment paper on bottom. Planned on letting everyone cut their own portions, but who wants paper stuck to bottom.
Can’t entire pan be sprayed & still get great results?

By: Ali

Ali — Mon, 30 Jun 2025 00:44:36 +0000

In reply to Elizabeth Cannon. Yes Montenegro is a great sub, I couldn’t find Nonino at three different stores but they all had Montenegro and it’s less expensive. Averna is delicious but definitely sweeter.

By: Pamela T

Pamela T — Sat, 28 Jun 2025 23:54:16 +0000

Your photograph of Aperol, Four Roses and Amaro with lemons makes a beautiful still life. I just purchased the liquors (sadly, no Amaro Nonino in stock, only Montenegro) and discovered I don’t have more lemons. Can’t wait to make and drink these!

By: C

Sat, 28 Jun 2025 11:34:56 +0000

Made a batch last night and just pulled them out of freezer this morning to check. Perfectly slushy. For those having issues, I assume it’s a freezer temperature issue. Excited to decant fully this afternoon.