It is one of the most palatable bitters and Italy’s best-loved aperitif. We loved it through the Division Bell cocktail …and it is of course the basic ingredient for the Aperol Spritz: the traditional Italian fizzy cocktail.
Aperol is one of Italy’s best-loved aperitif*, originated in 1919 in Padova, as a product of the Barbieri Brothers. From then until today its popularity has grown continuously. Purchased in the ‘90s by Barbero 1891, Aperol then entered Gruppo Campari’s portfolio, achieving new records of popularity. Its bright orange color and its low alcohol content (11% alcohol by volume) make it extremely attractive. It is lighter in alcohol and tastes sweeter than Campari. It’s peculiar flavor profile includes orange and herbs. After all, Aperol belongs to the bitters group, which means that it should be flavoured with some herbs, roots, peels, flowers and barks. Maybe not all of them. But at least some of them. And at least one of those solid materials lends bitterness to the alcoholic liquid. Finally, Aperol makes a very interesting contrast with Prosecco’s dryness and acidity. And perhaps that explains why the Aperol Spritz has become so popular over the last years. The brand is an official sponsor of Moto GP and this was one major cause that made me appreciate the Italian bitter -more. Read the recipe below:
Aperol Spritz
- (3 oz) 90 ml Prosecco
- (2 oz) 60 ml Aperol
- (1 oz) 30 ml of soda water
Fill a nice big wineglass with ice. Add Aperol, prosecco and top up with soda water. Garnish with half slice of orange or an orange peel.
[*aperitif = a beverage designed to whet the appetite]