Aperol
A lighter, less bitter Italian aperitivo than Campari, with orange and rhubarb notes - the star of the Aperol Spritz.
Origin
Padua, Italy, created by the Barbieri brothers and first introduced in 1919.
History
Aperol was developed by brothers Luigi and Silvio Barbieri and launched at the 1919 Padua International Exposition, positioned as a lighter, lower-proof aperitivo alongside its bitter, higher-proof cousin Campari. It grew steadily through the 20th century in Italy but stayed relatively unknown outside the country until the 2000s and 2010s, when the Aperol Spritz (Aperol, prosecco, and soda) became a global phenomenon, turning what had been a modest regional aperitivo into one of the best-selling liqueurs in the world.
Flavor profile
Bittersweet orange and rhubarb, with a lighter, less bitter, more approachable character than Campari.
Tasting notes
Bright orange and rhubarb up front, with a gentle, non-aggressive bitterness on the finish, making it easy to drink long and diluted rather than needing to be balanced out the way a more assertively bitter amaro does.
Substitutes
- Campari, in a smaller amount, for a similar orange-bitter profile with noticeably more intensity and bitterness.
- A different orange-forward Italian aperitivo (Select, Luxardo Bitter), for a close substitute in a Spritz-style drink.
- A blend of orange juice and a dash of Angostura bitters, as a non-ideal but workable stand-in in a pinch.
