Aperol Aperitivo 70cl, 11% ABV - Italian Spritz

Product Information

Aperol reminds me of bitter grapefruit, refreshing and bright,” says Kevin Murphy, the bar director and assistant manager of Daisies in Chicago. “Of the bitter red Italian spirits family, I find it the most approachable and less divisive.” He adds it to a Sangria with red wine and tangy kombucha and believes it works wonderfully with lighter spirits, although he admits that the Paper Plane, a bourbon-based modern classic, proves that’s far from a hard-and-fast rule. These types of bittersweet liqueurs historically had a practical purpose as digestive aids. So each brand has a proprietary and often top-secret recipe using medicinal herbs and roots. But as time passed, people started enjoying amaro more for the flavor than for the health benefits. And now across the world, but especially in Italy, consuming bittersweet liqueurs before and after meals is a long-standing cultural ritual. The concept of making an aperitif with an alcohol content of only 11% was revolutionary, and perhaps a little before its time, as it did not take off and became a major success until after the second world war. 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 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.

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.

Long before vermouth, bitters, and amari, rosolio—a category of Italian liqueur that varies in flavor depending on where it’s produced—was the king of aperitivi in Milan and Turin. It reigned supreme until its popularity was squandered by King Victor Amadeus III of Sardinia during the late 1700s, when he banned rosolio from the Royal Household in preference of the newly arrived vermouth. This act nearly resulted in the decimation of the rosolio category, but it was kept alive through homemade family recipes enjoyed at gatherings and on special occasions.

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. While you’re visiting Italy, you won’t be at the office, but after a busy day exploring, you’ll still need a little something before dinner.Add ice cubes to a large stemmed wine glass, then pour Aperol, add prosecco and, finally, the soda. Stir well and serve immediately. Fun, delicious Spritz variations to try We love Aperol so much that we've even added it into our dessert recipes like our Aperol spritz trifle, Aperol upside down cake, Aperol spritz lollies and we've even added Aperol to these mince pies! Since Aperol truly comes alive when combined with bubbles, the most seamless way to experiment with Aperol is to riff on that Spritz, says Grant Gedemer, the director of food and beverage at The Godfrey Hotel in Chicago who uses sparkling rosé instead of prosecco and adds fresh seasonal fruit. “You can also add it to a Gin & Tonic,” he says. “The dryness adds a nice complement to the citrus, and the effervescence brings out its flavor too.”