Aperol Liqueurs Aperitivo 35 cl, 11% ABV - Italian Spritz

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For some fizzy dilution. Any unflavored sparkling water will work. I keep cans of sparkling water in my pantry for this purpose. 4) Slice of fresh orange There’s a rumor going around that the perfect Aperol Spritz recipe uses a ratio of 3-2-1, meaning 3 ounces Prosecco, 2 ounces of Aperol and 1 ounce of club soda. The perfect Aperol Spritz ratio, though, will be the one that you like best! Call us biased, but we prefer a ratio of 3:3:2—hey, more is more!—and we say start with our recipe, and go from there. You can always add a little more soda water to make the drink even lighter in alcohol, or a little less Aperol if you want the drink to have less bittersweetness. You’ll find your perfect Aperol Spritz ratio—or you may find that a different day or circumstance demands a slightly different one—and one thing we know for sure? You’ll have a blast doing it. Here’s how to make our favorite Aperol Spritz recipe: The 3:2:1 method is the traditional method and means three parts Prosecco to two parts Aperol and one part soda water. Aperol brings people together and is the perfect drink to start the evening, all year round. The drink matches perfectly with food: the Aperitivo ritual born in Veneto sees the Aperol Spritz served with some traditional light bites called ''cicchetti', small dishes that usually include tiny sandwiches, olives and small portions of local dishes. Try it at home! Originating from Italy in 1919, Aperol is an aperitif commonly enjoyed before a meal and particularly when the weather is warm, enjoyed as a spritz. The name Aperol comes from the word origin apero which is a French slang word for aperitif.

Why the surge in popularity? Partly, it is marketing. Grupo Campari, which owns Campari and Aperol, has funnelled giant budgets into the latter especially, which included a sponsorship deal with Manchester United in 2014; promotional accessories (RIP my Aperol sunglasses, lost at Notting Hill carnival in 2012); and a roster of events including the Aperol Spritz Social in east London in June – not just two spritzes and a few bites for a tenner but also an Aperol-hued canal with rowing boats and a carousel of lurid orange Vespas. Low-key, then. Campari has more than double the alcohol content of Aperol. While Campari typically has an ABV of 28 percent, Aperol is just 11 percent ABV. Which is sweeter, Aperol or Campari?Club Soda: Club soda will give you the perfect amount of fizz. You could also use sparkling water, just make sure there’s no flavor to it. While Prosecco and soda water is the classic mix, there are plenty of other ways to enjoy Aperol. We spoke to different mixologists to find their perfect alternative Aperol Spritz recipe: Loris Contro, Italian Brands Ambassador for Campari UK says the liqueur ‘is best enjoyed during aperitivo hour, when celebrating the end of the workday with friends, along with delicious Italian ‘cicchetti’ (which are small plates, similar to tapas).

And to celebrate its 100th birthday four years ago, Aperol officially made it into the Oxford English Dictionary, Aperol is defined as: "A proprietary name for: an orange-coloured Italian aperitif flavoured with gentian, rhubarb, and a variety of herbs and roots." The history started in 1912 when the two brothers took over the Barbieri company from their father and started working on a new recipe. In the end, it took them seven whole years to create the final recipe. Finally, in 1919, Silvio and Luigi presented their work at a trade show in Padua. Aperol is also an incredibly light liqueur and it has an alcohol content of 11%, meaning it is light enough to enjoy on its own, or made into a spritz for a low abv drink option if you're looking to cut down. Brothers Luigi and Silvio Barbieri launched Aperol in 1919 at the Padua International Fair—a popular trade event that featured new food and drink products—held in the city of Padua, in Northern Italy’s Veneto region. At the time, aperitivo hour was popular in the region, and the range of refreshing drinks to accompany this pre-dinner ritual was growing. Aperol, with its approachable citrus-sweet flavor profile and striking sunshine-in-a-glass hue, made a splash at the fair, and history was made. Prosecco: When choosing a Prosecco, look for a dry/brut one. If it’s on the sweeter side, it will turn a bit syrupy and make it an ever sweeter drink (when it doesn’t need to be). It also doesn’t need to be pricey – a good mid-range one will do just fine.

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I’ve had my fair share of Aperol spritzes (and this limoncello spritz) during my Italian summer getaways. Everywhere you go in Italy, you’ll see people enjoying this refreshing apéritif (an alcoholic drink that is typically enjoyed before a meal). It belongs to the category of amaro liqueurs and is a specific type of aperitif, a type of drink served before a meal to stimulate appetite. The liqueur is even named after the Italian word for Aperitif - Apero. With its perfectly balanced sweet, bitter, and herby flavor, aperol is less polarizing than the better-known Italian aperitif, campari, which is too bitter in comparison. Aperol is an Italian bitter apéritif made of gentian, rhubarb and cinchona, among other ingredients. It has a vibrant red hue. Its name comes from apero, a French slang word for apéritif. [1] History [ edit ] A proper Aperol spritz tastes like summertime in Italy and looks like a golden orange sunset. I’ll gladly sip one on our front porch now, overlooking our overgrown front yard, and later, with a view of the Italian Riviera.