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Aperol
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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.
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How much alcohol does Aperol Spritz contain? All the figures at a glance.
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The Producer
Whoever says aperitivo thinks of Campari. Since Gaspare Campari created his bittersweet herbal liqueur in Milan in 1860, the group has stood for the Italian ritual before the meal – unpretentious, sociable, unmistakably red.
Today, the Campari Group unites over 50 brands under one roof, including Aperol from Padua in the Veneto, the non-alcoholic Crodino, and the artichoke bitter Cynar. What connects them all: recipes that have lasted for decades and a sense for the right moment in the afternoon.
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