Aperol
- Liqueurs
- Alcoholic
Aperol is an Italian bittersweet aperitivo made by infusing bitter orange, gentian, cinchona and rhubarb together with other herbs and roots. Created in Padua in 1919, it has a vivid orange colour and a very low strength, just 11% abv, noticeably lighter than other red bitters. The flavour is soft and citrusy, with a gentle bitterness and clear sweetness. In cocktails it is the heart of the Aperol Spritz and appears in modern drinks such as the Paper Plane or the Naked and Famous.
Strength: usually 11% ABV.
Used in 5 cocktails.
Cocktails where it is essential (5)
If you don't have it
-
Campari works
The drink becomes more bitter, stronger and longer-finishing; use a little less or add a touch of sugar.
Sources (6)
- Aperol Aperitivo by Fratelli Barbieri – Difford's Guide (opens in a new tab)
- Aperol – The Oxford Companion to Spirits & Cocktails (opens in a new tab)
- Regulation (EU) 2019/787, Annex I, categories 30, 33, 34 (legislation.gov.uk copy) (opens in a new tab)
- The 9 Best Aperol Alternatives for a Spritz, According to Bar Pros – Food & Wine (via Yahoo) (opens in a new tab)
- Aperol official product page (opens in a new tab)
- Aperol – Difford’s Guide (opens in a new tab)