Aperol Aperitivo 70cl, 11% ABV - Italian Spritz

Product Information

Italy is home to many revered facets of art and culture—the Colosseum in Rome; iconic artists such as da Vinci and Raphael; and, widely appreciated in the last half decade, its aperitivo culture. Aperitivi (plural for aperitivo or aperitivo bitters)—a type of bittersweet, herbal liqueurs—have existed for hundreds of years. Yet many brands have only been introduced to the American market over the last two decades. As late afternoon falls, stopping at a little neighbourhood bar for a little something to eat and drink as you catch up with friends, neighbours, and anyone else who may happen to be there is a quintessentially Italian ritual. Aperol is a botanical liqueur that’s been made in Italy for over a hundred years. The bright orange beverage was invented by brothers Luigi and Silvio Barbieri in 1919 in Padua, Italy. It’s technically considered a type of amaro, which is categorized by its bitterness (the word amaro itself translates to bitter). And if you want to get even more granular, Aperol is also an aperitivo. That means that it’s intended to be consumed before a meal as an appetite stimulant. This is all you have to know about it: Aperol Spritz recipe, fun spritz variations to try, fun facts about its origins. Classic Aperol Spritz ingredients

Aperol was originally created in 1919 by Luigi and Silvio Barbieri [2] after seven years of experimentation. It did not become widely popular until after World War II. [3] It was first produced by the Barbieri company, based in Padua, but is now produced by the Campari Group. Although it tastes and smells much like Campari, Aperol has an alcohol content of 11%—less than half that of Campari. They have the same sugar content, [ citation needed] and Aperol is less bitter in taste. Campari is also much darker in color. So what do you do with all that time from lunch to dinner? Don’t you get really hungry? That’s where aperitivo, or ‘aperitif time’ comes in. It’s the perfect moment for relaxation, conviviality and taking the edge off your hunger before the main event – dinner! Real aperitivo aficionados will enjoy ‘Select’, the original Venetian spritz additive, with a vibrant red color like an Italian sunset. Rhubarb roots and juniper berries make this liqueur a real treat and although little known outside Venice, it’s been produced since 1920.A simple aperitivo becomes an apericena (aperitif + dinner). You generally pay a premium for your drink, because you’re basically getting dinner thrown in too! In fact, many restaurants are often up in arms because after eating so much at aperitivo time no one is going to have room for a sit-down meal in a restaurant afterward.

Aperol had a partnership with Manchester United as the club's official global spirits partner from January 2014 until the end of the 2016/2017 season. [5] See also [ edit ] The 3:2:1 method is the traditional method and means three parts Prosecco to two parts Aperol and one part soda water. It also brings an extra layer of bubbles without interrupting the flavours, only enhancing its refreshing quality,” explains Loris. If you don’t have soda water you can use a splash of sparkling water instead. While Prosecco and soda water is the classic mix, there are plenty of other ways to enjoy Aperol. We spoke to different mixologists to find their perfect alternative Aperol Spritz recipe:

Review and Tasting

You may be wondering if you need to leave the kids at home for aperitivo. The answer is – no, you can bring them ( babies, toddlers, kids, and teens)! Aperitivo hour, though, is a time when family and friends gather to enjoy small bites and appetite-stimulating, low-ABV tipples before dinner—typically from 6 to 8 p.m.—as a way to unwind from the day. At the center of the occasion are these aperitivo bitters, which are native to Italy and typically radiate an eye-catching sunset hue (think Campari and Aperol) — synonymous with the time at which they’re often consumed. Cities across America have eagerly embraced this slow, mindful drinking occasion with bars such as New York’s award-winning Dante and Seattle’s intimate Barnacle recreating the cultural phenomenon stateside.

Silvio Barbieri named Aperol after the French word for apéritif, 'Apéro', which he had learned on a recent trip to France and seemed appropriate for their new bitter-sweet liqueur. The city is the home of the spritz though perhaps (let’s whisper it) it’s not even really Italian in origin. The Veneto region of Italy was under the domination of the Austrian Empire in the early 19 th century and Hapsburg soldiers used to love local wine with a little sparkling water, giving rise to the ‘spritz’ tradition. In theory, you could drink Aperol straight up; but if we’re being honest, we wouldn’t recommend it. People unaccustomed to bittersweet liqueurs will find the flavor far too intense to enjoy on its own. And people enthusiastic enough about amaro to drink it neat typically find Aperol to be too sweet. It’s just a splash, but don’t be tempted to skimp on the soda in your Aperol Spritz as it works wonders for the finished drink.“By adding soda water, we replace the carbonation that gets lost whilst pouring Prosecco and stirring the drink. Rhubarb is the ingredient that people recognize the most. You may enjoy eating rhubarb in desserts. But if you’ve ever cooked with it before, you probably know that rhubarb tastes very different in its raw form. It’s very tart and slightly bitter, which are the flavors that are infused into Aperol. But don’t worry, there’s enough sugar in the spirit to balance it out.Just gather your desired aperitivo drink ingredients and some finger foods. Here are some easy to prepare favorites that are ‘in the rotation’ at our house: At-Home Aperitivo Drinks The story goes that in the 1800s, when Venice and Veneto were under Austrian domination, Austrian soldiers didn’t like the local wine which they considered too strong and started adding a dash of soda water to it (spritz/spritzen=splash in German). You may be surprised to learn that Jägermeister is also a very popular after-dinner digestivo in Italy. Forget misspent youth and headache-inducing Jaeger-bombs…it’s meant to be sipped and enjoyed slowly (and you generally only drink one!).

Gallo hails the sophisticated Franco's Bar at Le Sirenuse in Positano as one of the scenic venues to enjoy an Italicus aperitivo, as their head mixologist Mattia Pastori designed an entire drink menu inspired by its colors. On the menu? The Dipinto di Blu, which marries Italicus with vodka, lime, ginger, basil, lemonade, and “magic blue” coloring (which renders the drink a light-blue hue). For travelers seeking an Italicus-laced spritz while enjoying some live jazz, the iconic Jazz Club Torino is a can’t-miss cultural hub. The easiest way to introduce yourself to Aperol is drinking it in spritz form, naturally. The soda water and Prosecco offset the bitterness of Aperol just enough so it goes down more easily while not hiding its unique flavor profile. The key is to nail the right ratio between the three ingredients. We might be biased, but we think our recipe is spot on.Want to know how to make an Aperol Spritz? You're in the right place, as here we show you how to recreate the traditional Aperol Spritz recipe at home with our easy-to-follow guide and video tutorial. The first Aperol Spritz is said to have been served in Padova, where Aperol was born although Venice is also claiming the paternity of this drink. Controversies aside, what is sure is that Aperol Spritz is from Veneto and makes the most of local wine and bitter, two of the many excellences from the region. Cappelletti, referred to by locals as “Il Specialino,'' is made by Antica Erboristeria Cappelletti, a producer established in 1909 from Aldeno in Northern Italy. Unlike any of the other aperitivo bitters on this list, Cappelletti is made from a wine base (Pinot Bianco, Garganega, and Trebbiano grapes), making it drier than most aperitivi. And since it’s made with wine, it’s also the only aperitivo bitter listed that requires refrigeration after opening (similar to a vermouth, or other aromatized and fortified wines).