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. Cinchona may be an unfamiliar to you, but the flavor is more recognizable than you’d think. This tree is native to South America near the Andes mountains, and its bark is a natural source of quinine. It’s been used to make tonic water for centuries and gives the popular mixer its signature bitterness. 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. It’s a real ritual, and enjoying a true aperitivo italiano is a must on a trip to Italy. What Time Is Aperitivo?

The root of the word is the Latin aperire (to open) and the modern Italian is aprire…you’re literally ‘opening your stomach’ for all the delights to come! 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! 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. 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.Aperitivo is, of course, the literal translation of the English ‘aperitif’ or French ‘apéritif’ – a pre-dinner drink. Of course, there are plenty of ‘spritz’ variations. You can substitute Aperol with another Italian favorite, Campari, also made with herbs and fruit, dark red, and more alcoholic. 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. I’ve asked friends from around Italy where they like to go for aperitivo. Here are some of our favorite places: Best Aperitivo in Florence Aperol, vodka and cider. "I love this combination," says Alessandro Mannello, mixologist for Le Bab. "I then add some agave syrup, lemon juice, three dashes of orange bitters then some orange peel."

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. 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.Aperol was created by the Barbieri brothers and launched in 1919 at the Padua International Fair, soon becoming one of Italy's favorite liqueurs, now taking the world by storm. The original recipe has remain unchanged since 1919. 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). 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.” Aperol brings people together and is the perfect drink to start the evening, all year round. The drink matches perfectly with food: the Aperitivo ritual born in Veneto sees the Aperol Spritz served with some traditional light bites called ''cicchetti', small dishes that usually include tiny sandwiches, olives and small portions of local dishes. Try it at home!

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 DrinksIt’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. But are you happy at aperitivo time? For sure! So there’s a definite link there! How To Pronounce Aperitivo The most popular aperitivo italiano is undoubtedly Aperol Spritz. Ever been to Italy and seen those ubiquitous orange drinks on tables in Italian squares? Yes, that’s Aperol Spritz. Aperol is an Italian bitter with a secret recipe that includes gentian (a bright blue flower widespread in the Italian Alps), rhubarb, and cinchona. It’s the ideal blend of bitter-sweet flavors. 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.

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).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. Aperol is an Italian bitter apéritif made of gentian, rhubarb and cinchona, among other ingredients. It has a vibrant red hue. Its name comes from apero, a French slang word for apéritif. [1] History [ edit ] Aperol sold in Germany had an alcohol content of 15% for some time to avoid German container deposit legislation regulations, but since 2021, it has been sold with an alcohol content of 11%. 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!).