Aperol

Aperol

Aperol Spritz
Type	Aperitif
Country of origin	Padua, Italy
Introduced	1919
Alcohol by volume	11%
Proof (US)	22
Colour	Orange
Flavour	Bitter, orange, herbal

Aperol is an Italian aperitif that is typically served before dinner. It was first introduced in 1919 by the Barbieri brothers in Padua, Italy. Aperol is known for its bright orange color and bittersweet taste, which is derived from a secret recipe of herbs and roots.

History

Aperol was first created in 1919 by the Barbieri brothers, who were in the business of producing spirits and liqueurs in Padua, Italy. The brothers wanted to create a new aperitif that was lighter and more refreshing than the existing options on the market. They developed Aperol using a secret recipe of herbs and roots, which gives the drink its distinctive bittersweet taste.

In the 1920s, Aperol became a popular drink in Italy, particularly in the northern regions. It was often served as an aperitif before dinner, and it became a symbol of Italian culture and lifestyle.

In the 1950s and 1960s, Aperol's popularity declined as other aperitifs and cocktails gained popularity. However, in the 21st century, Aperol has experienced a resurgence in popularity, particularly in the form of the Aperol Spritz.

Ingredients

Aperol is made from a secret recipe of herbs and roots, which includes bitter and sweet oranges, rhubarb, gentian, and cinchona. The exact recipe is a closely guarded secret, and only a few people know the complete list of ingredients.

Serving

Aperol is typically served as an aperitif before dinner. It is often served over ice with a slice of orange, or in a cocktail such as the Aperol Spritz. The Aperol Spritz is made by combining Aperol with Prosecco and soda water, and it is garnished with a slice of orange.

Variations

There are several variations of Aperol available, including Aperol Rosso and Aperol Soda. Aperol Rosso is a darker, reddish-orange color, and it has a slightly sweeter taste than Aperol. Aperol Soda is a pre-mixed version of Aperol that is ready to drink, and it is often served in small bottles.

Ingredients and Composition

Aperol is made from a secret recipe that contains a blend of bitter and sweet oranges, rhubarb, and gentian root. The exact recipe has been kept secret since the drink's inception, but it is known that it contains a lower alcohol content than most other liqueurs, at 11%.

History

Aperol was created in 1919 in Padua, Italy, by the Barbieri brothers. It was originally marketed as an aperitif, meant to be enjoyed before a meal to stimulate the appetite. The drink gained popularity in Italy during the 1920s and 1930s, and by the 1950s, it had become a widely recognized brand throughout the country.

In 2003, the Campari Group acquired Aperol from the Barbieri family. Since then, the drink has seen a surge in popularity outside of Italy, particularly in the United States, where it has become a trendy ingredient in cocktails.

Preparation

Aperol is typically enjoyed as an aperitif, either neat or on the rocks, and is often served with a slice of orange. It is also commonly used as an ingredient in cocktails, particularly in the popular Aperol Spritz.

Aperol Spritz Recipe

Ingredients:

3 parts Prosecco 2 parts Aperol 1 splash of soda water Orange slice, for garnish Instructions:

Fill a wine glass with ice. Add the Prosecco, Aperol, and splash of soda water. Stir gently to combine. Garnish with a slice of orange.

See also

• Campari
• Negroni
• Spritz Veneziano

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