A mouth-watering variation on the classic Paper Plane and named for the Tingala wasp

3/4 oz. TINGALA GOLD
3/4 oz. bourbon
3/4 oz. Aperol
3/4 oz. lemon juice, freshly squeezed

Add the Tingala Gold, bourbon, Aperol and lemon juice to an ice-filled shaker. Shake until well-chilled and strain into a coupe or sour glass. Garnish with a lemon twist.