
Aperol
Aperol is one of the classic Italian aperitifs – and has been for over 100 years. The Barbieri brothers introduced it in Padua in 1919, and the recipe remains unchanged to this day: rhubarb, cinchona bark, gentian, and bitter oranges give the bright orange liqueur its typical, mildly bitter character.
At 11% ABV, Aperol remains light enough for long evenings. The classic way to enjoy it is in an Aperol Spritz – three parts Prosecco, two parts Aperol, a splash of soda, ice, and an orange slice. Those who drink it neat over ice will notice the herbal base more clearly: citrus, a hint of rhubarb, and a gentle bitter note on the finish.
From the blog
How much alcohol does Aperol Spritz contain? All the figures at a glance.
Aperol neat, mixed or ready from the bottle: We show how much alcohol is really in the Aperol Spritz — plus the…
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When you think of aperitivo, you think of Campari. Since Gaspare Campari created his bittersweet herbal liqueur in Milan in 1860, the group has stood for the Italian pre-meal ritual – unpretentious, convivial, and unmistakably red. Today, the Campari Group unites over 50 brands under one roof, including Aperol from Padua in the Veneto region, the non-alcoholic Crodino, and the artichoke bitter Cynar. What they all have in common: recipes that have stood the test of time and a keen sense for the perfect moment in the afternoon.
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