Aperol

The history of Aperol is inextricably linked to the name of the Barbieri brothers. It was 1919 when Silvio and Luigi Barbieri presented it for the first time at the international fair in Padua. But it was in the 1980s that a new season for Aperol was inaugurated thanks to the diffusion of the legendary Venetian aperitif, the Spritz Aperol. Light, fresh, drinkable but with an elaborate taste given by the union of top quality herbs and roots.

What are the ingredients of Aperol?

The ingredients that make up this drink with a light alcohol content are easily identifiable on the label.

The production method is the same generally used for bitter bitters. A mix of spices, fruit, roots and flowers is macerated in water, until the desired alcohol content and flavor are obtained. while in Italy Aperol is marketed with an alcohol content of 11 degrees, a slightly higher alcohol content is used abroad: 15 degrees.

Among the fruits used, the orange is certainly recognisable, which gives it the characteristic bright orange colour. Among the herbs, on the other hand, the use of rhubarb is known: a plant that favors digestion, often used precisely in the production of bitters and digestives. Rhubarb itself contains a yellow/orange pigment in its leaves and roots, which contributes to the orange color of Aperol.

Beyond this information, however, the Aperol recipe and the mix of herbs used to produce it remain a secret. In fact, the original recipe has remained the same and secret until today. Simply unique.

How is Aperol Spritz made?

The Aperol Spritz is certainly one of the most famous and most drunk drinks in the world. Precisely for this reason, it is prepared by many people and everyone has their own "secret recipe" for preparing the perfect cocktail.

However, the International Bartenders Association, or the International Association of Barmen, has developed and disseminated the recipe for preparing the perfect bittersweet cocktail.

To prepare the Spritz, fill the glass with ice cubes. Then add two parts of Prosecco DOC , two parts of Aperol and one part, i.e. a splash, of soda. Finally, garnish with a slice of orange.

This is the official recipe for Aperol Spritz, even if a splash of seltzer or even sparkling water is often used instead of soda.

What is the difference between Aperol and Campari?

There can be no confusion between the two most famous Italian aperitifs: Aperol and Campari . Despite this, we often wonder what the difference is between these beloved classics of the Italian tradition.

First of all, the flavour: those who know them well know that campari has a stronger, more intense flavour, with more pronounced bitter notes. This is precisely because Aperol contains a greater quantity of sugar.

In terms of alcohol content, however, campari has a much higher degree than that of Aperol, 25% against 11%.

Finally the colour: Campari has a very intense dark red colour, which depends on the pigment coming from the Carmine of Cochineal. Cochineal is a small animal that lives on the blades of prickly pears, whose females contain a red pigment.

Cochineal Carmine is detached from the plant. Dried, cleaned and reduced to powder, it is then treated with ammonia or with a solution of soda ash. The solid part is eliminated by filtering it thus leaving the purified liquid. If necessary, lime is added to obtain shades of purple.

Why buy Aperol online?

Buying Aperol on Vino.com means buying from the comfort of your home, paying with the payment method you prefer among many alternatives and receiving everything quickly wherever you want.

Furthermore, with just one click you can buy the ingredients for your Spritzes with friends, or choose your favorite wines from the thousands of labels available. Freely compose your favorite Aperol-based cocktail!