Aperol
The orange aperitif from Italy that ushers in summer. Everything about the flavour, alcohol percentage, the authentic Aperol Spritz recipe and the glass in which it looks best.
The Italian aperitif you know from the terraces
Aperol is an Italian aperitivo, a bittersweet liqueur drunk before a meal to stimulate the appetite. It was created in 1919 by brothers Luigi and Silvio Barbieri in Padua and takes its name from the French word for aperitif. Its bright orange colour and recipe with orange, rhubarb and gentian root have changed little in over a hundred years.
At 11% alcohol, Aperol is one of the lightest drinks in this range. It is rarely drunk neat: Aperol is made for mixing, especially in an Aperol Spritz with prosecco and sparkling water. The brand has been part of the Campari Group since 2003.
In brief
What types of Aperol are there?
Aperol has only one recipe. There are ready-to-drink versions and a few alternatives with a similar bittersweet flavour.
Aperol
The one and only. Bittersweet, with orange and herbs, made to mix with prosecco.
Aperol Spritz ready to drink
Pre-mixed Spritz in small bottles. Just pour over ice and add a slice of orange.
Aperol Spritz package
A bottle of Aperol and a bottle of prosecco in one box. A handy gift, or for anyone mixing their own for the first time.
Select Aperitivo
The Venetian counterpart: slightly more bitter and robust. The original ingredient in the Venetian Spritz.
Campari
The big brother from the same family: redder, more bitter and stronger. Choose Campari for a Negroni, Aperol for a Spritz.
For a Spritz, there is only one choice: the regular bottle of Aperol.
Bittersweet, fresh and full of orange
Orange peel & herbs
Immediately recognizable: bitter orange, some rhubarb and a herbal, almost medicinal note of gentian.
Sweet start, bitter middle
First soft and sweet, then the bitterness arrives. Light in body due to the low alcohol content.
Fresh and slightly bitter
It lingers briefly with a dry, tingling bitterness that leaves you wanting the next sip.
Aperol's flavor profile when served straight. In a Spritz, the prosecco balances the bitterness and sweetness.
Three ways to drink Aperol
Aperol is always served cold and almost always mixed. The glass makes all the difference: a large wine glass keeps the bubbles and ice in place.
Aperol Spritz
The recipe on the bottle: 3 parts prosecco, 2 parts Aperol, 1 splash of soda water. Fill a large wine glass with ice, pour in that order and garnish with an orange slice.
Glass: large wine glass →Aperol Soda
Lighter than a Spritz: 50 ml Aperol with 150 ml soda water in a highball glass filled with ice. Fresher, less sweet and lower in alcohol.
Glass: highball glass →On the rocks
Straight over one large ice cube in a tumbler, with an orange zest. This is how you truly taste how bitter and herbal Aperol really is.
Glass: tumbler →The best cocktails with Aperol
Aperol Spritz
Aperol, prosecco and soda water over ice. Summer in a glass, ready in one minute.
Negroni
Classic with Campari, but softer and fruitier with Aperol. Ideal for getting started.
Aperitif cocktails
All the light, bittersweet cocktails for before dinner on one page.
Italian cocktails
From Spritz to Sgroppino: the tastiest recipes from Italy, with the glasses to match.The right glass for Aperol
A Spritz belongs in a large wine glass or copa: lots of ice, plenty of bubbles and room for the orange. These are the glasses we recommend ourselves.
Everything else you wanted to know about Aperol
Is your question not listed? Check out our cocktail recipes or get in touch.
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