Aperol Spritz is an aperitif that we tasted in Italy and found we enjoyed it very much. So much so, that when we came back home we asked around for the liqueur, but the local stores didn’t handle it. Apparently, Aperol is fairly new to the states, although it was introduced in 1919 at the International Fair in Padova.
We inquired about the availability. . . we had no luck– but the larger cities definitely carry it, especially if there is a large Italian population.
It was created by the Barbieri Brothers and it’s very popular in Italy. In the Italian Veneto region, it’s said that the daily consumption of Aperol Spritz is around 250,000 a day. That’s quite a bit!
Some people compare it to Compari but we believe it’s lighter. We enjoyed the rich complex taste — apparently, the ingredients haven’t changed since its inception. Some of the known ingredients are bitter and sweet oranges plus herbs — including rhubarb – and roots.
Silvio Barbieri named Aperol after the French “apreo” meaning aperitive. The most popular drink made with Aperol is the Aperol Spritz.
We have now found Aperol and we’ve started making it in the evenings . . . remembering fondly the first time we sampled the drink.
As you can tell by the bottles we’ve been enjoying our apertivo. . . . doing a quality control check for our followers 🙂
It is very light liqueur — at only 11% volume which makes it a very low alcoholic cocktail. There are several drinks that can be made with this delicious liqueur . . . I will post more recipes at later date.
You can make this spritz with lime — we prefer the orange. And as we like to do things ” all our way” we decided to use the San Pellegrino sparkling water instead of the club soda that is usually listed in the recipe.
- Ice and Slice of Orange
- 3 Parts of chilled Prosecco
- 2 Parts of Aperol
- 1 Splash of San Pellegrino sparkling water
- Start by adding ice to the glass.
- Pour in the Prosecco, the Aperol and add a splash of the San Pellegrino
- Top with a slice of orange or lime.
- Following the above order prevents the Aperol from settling at the bottom.