Aperol originated in 1919 in Padua Italy by the Barbieri brothers and was originally produced by the Barbieri company. The recipe is an infusion of more than 30 aromatic herbs and spices including bitter and sweet orange and the original recipe remains unchanged to this day.Â Aperol was named by Silvio Barbieri after the French word for aperitif, â€˜apÃ©roâ€™, which, on a recent trip to FranceÂ he had learnt Â and found it seemed appropriate for their new bitter-sweet liqueur.
The majority of herbs and roots used in Aperol come from the Piedmont region of Northern Italy and the recipe have never beenÂ changed since it was created in 1919. There is no aging and immediately after blending the Aperol is ready to be bottled. At the time it was a revolutionaryÂ concept toÂ make an aperitif with an alcohol content of only 11% and as it didn`t become a major success until after the 2ndÂ world war, it was probably a bitÂ before its time.
The brand was purchased by “Barbero 1891” in 1990 to assist them in building up their portfolio of products and today Aperol is owned by Gruppo Campari (since 2003) who have continued to build Aperol and gave it a new packaging in 2011 while boostingÂ the international marketing of the popular Aperol Spritz drink.
The flavor of Aperol is very much orangey and has but a hint of bitterness, like a whisper in the background compared to Camparis more straight forward bitterness that hits you with a force if you aren`t used to it or is sensitive for bitter flavors. Aperol is more gentle and would be a good first time bitter aperitif. I love them both.
In a rocks glass add ice and a slice of orange, Prosecco, Aperol, andÂ soda to top,Â now you have a classic Aperol Spritz..
The Spritz cocktail is believed to have been born during the 19th century Austrian occupation of Italy. Originally the spritz was drunk by the german soldiers and was made with Venetian wines dilluted with water. The Spritz aperitivo spread from northern Italy to the south and many variations were made , and the most popular is the one using Prosecco.
And no wonder, its a incredibly fresh and tasty drink and it*s perfect for the warm summer days and balmy evenings or Â why not enjoying a Spritz while visiting betway for your soccer game pleasure. Or why not at the pool or theÂ beach? Aperol Spritz isÂ a perfect, low-alcohol refresher when itâ€™s hot.
Aperol is also the perfect introduction to bitter aperitifs since it`s much milder and somewhat sweeter than Campari, its big bold and bitter cousin.Â And when mixed with Prosecco, the slight bitterness of Aperol becomes even more subtle.
For the summer heat…at the bar, the soccer, the beach…
3 partsÂ Prosecco
2Â parts Aperol
1 partÂ Soda to top
Add to a rocks glass with ice and stir. Garnish with the orange wedge.Â So fresh! so tasty!
SummerÂ Night Sour
1 oz (30ml) Aperol
1 oz (30ml) Rhum agricole blanc
0.75 (22.5 ml) oz fresh lime juice
0.5 oz (30Â ml) orgeat
1 oz (30ml) fresh pineapple juice
Shake and strain into a fancy glass with crushed ice
Smooth like silk and fresh!