Contents
Aperol is an Italian aperitif (a drink served before the main meal) with a strength of 11% vol. red-orange in color with a bittersweet taste and citrus notes. Appeared in Padua in 1919. The recipe was invented by the brothers Luigi and Silvio Barbieri. Since 2003, the brand has been owned by the Campari Group. The origin of the name is not exactly established, the most common version is from the word “aperitif”.
History
Having appeared in 1919, the drink immediately gained popularity, especially since the creators did not spare money and effort to promote it, attracting famous actors, for example, Tino Boiselli. An advertisement appeared in the newspapers positioning Aperol as a diet alcohol that does not harm the figure.
The main advantage of the aperitif, which sharply distinguished it from the general range of competitors, was a rich rich taste with a relatively low strength, uncharacteristic of bitters. Bright color also played a role.
Since the 1950s, liquor has been actively used in cocktails, especially in combination with sparkling wine. In recent decades, Aperol has been associated with the Aperol Spritz (3 parts Prosecco, 2 parts Aperol, one part soda or lemonade, ice, orange slice), which evolved from the Venetian Spritz (still white wine and soda). Accordingly, advertising campaigns also took a course to promote not the brand itself, but the popular cocktail. In 2011, the Campari Group even launched pre-mixed bottled Aperol Spritz.
Today, Aperol is exported all over the world, the main markets are Italy, Germany, Austria.
Composition and production technology
Since Aperol is not a general name for alcoholic beverages, but a specific brand, its recipe is kept secret. It is only known that the drink is made by maceration (infusion on strong alcohol), and the composition includes oranges, rhubarb and several dozen other ingredients – mostly herbs. Manufacturers claim that the recipe has not changed since the drink appeared on the market in 1919.
Views of Aperol
- Aperol is the original liquor with a strength of 11% or 15% (in Germany and France).
- Aperol Soda is a low-alcohol carbonated drink with a strength of 3% vol. The taste is similar to the original prototype: the same bittersweet, orange and herbal. Appeared in 1995, popular in the domestic Italian market, exported to Austria and Switzerland.
- Aperol Spritz is a ready-made, bottled cocktail with a strength of 9% by volume, the product replenished the company’s range in 2011.
How to drink Aperol
Aperol can be mixed with anything from non-alcoholic lemonades to aged cognac. Gastronomic couples are also diverse: the liquor is combined with literally any snack, it goes well even in its pure form without food. This is a summer drink for a warm evening in a pleasant company.
Aperol is rarely used in its pure form, more often it is part of cocktails. The most famous is Aperol Spritz. It is believed that the roots of this cocktail go back to the XNUMXth century, during the Austrian occupation of Italy. German soldiers quickly tasted Italian wines. In order not to get too drunk (after all, wine is much stronger than beer), they asked to “splash” (spritzen) water into the wine. This is how the original Spritz cocktail appeared, to which one more ingredient was later added – Aperol liqueur.
Aperol Syringe is drunk in cafes and restaurants, both waiting for the order to be completed, and vice versa, completing a hearty meal. It is served with cicchetti – Italian appetizers made from fish, seafood, cheese, vegetables, etc. – depending on the season and region.
Other cocktails with Aperol
- Aperol with soda. Actually, this is not even a real cocktail: it is enough to pour a little liquor “by eye” into a highball (literally, as they say, two fingers), top up with mineral water, juice or lemonade to taste.
- Cheeky Negroni. Mix equal parts Aperol bitters, gin and dry vermouth, serve over ice.
- Amber road. Mix one and a half parts bourbon, part Aperol liqueur, ½ part freshly squeezed lemon juice and ¼ part maple juice with a drop of angostura in a shaker with ice, pour into a glass, add two parts soda water and garnish with a lemon wedge and a sprig of mint.