The Aperol
Aperol is an alcoholic drink, distilled, used as aperitif and very famous in Italy, and now also abroad. His fame began in particular in Milan, where it was used as a base for numerous cocktails and long drinks, and of course in Veneto, where the Spritz is the local aperitif. It is a distillate of 11% vol in alcohol, made for infusion of various ingredients and with a bitter taste with a sweet afterteste. It is immediately recognizable by his orange color.
The history
Aperol has been created by Barbieri Brothers, who invented it in 1919 for the Samples Fair of Padoua (Fiera Campionaria di Padova). The success was immediate and his recipe kept secret and unchanged. The first money made with the selling of the Aperol was immediately invested in advertising, making the distilled known in the North Italy due to his posters, for collectors today. Barbieri made also the first Aperol-based cocktails, with low gradation to attract the female audience. Advertising was intensified in the 50s, also with famous actors like Tino Buazzelli, in the newborn Italian television.
Then most famous aperitif made with Aperol, the Spritz, was probably created in Venice, in the 20s or 30s, but became well-known after the war. This cocktail was initially made with Aperol and dry white wine with soda, but today, many bars use the Prosecco instead of soda, since it became a classic aperitif in the Veneto region, homeland of the Prosecco.
Aperol became even more famous in the 80s, when Holly Higgins advertise the drink with the famous slogan “I do not know about you, but I drink Aperol”. It was one of the first sensual advertising in Italy, in a miniskirt, riding a motorcycle.
In 1991 the Barbieri Brothers’ company was bought by Barbero 1891, which was later bought by Campari in 2003. That-s the era of the Italian AperiCena, which definitively consecrated the Spritz. The AperiCena is now a must, in Italy, for all cocktail bars, and it is a free food buffet with a special price for the drinks. Customers pay just the drinks at low price, and they can eat as much as they can foe a couple of hours. This became a mass phenomenon, that bring the Aperol also in other countries, like in Germany.
Recipe and mixology
The Aperol’s recipe is secret, and it can only be guessed. Of course we have pure alcohol and water, orange and rhubarb. Then we have unknown herbs and flavoring roots. It is produced also a special edition with 15% version of alcohol, but only for the German market, because here customers require more alcohol in the drinks.
Spritz and other cocktails
The Spritz is certainly the most famous cocktail made with Aperol. Its origins are uncertain but we can affirm that was created from a derivation of the original Venetian. The Spritz is a direct construction cocktail, that means poured straight in a large wine ballon, plenty of ice. The ingredients are 4 cl of Aperol, 6cl of Prosecco (or even still and dry white wine), and a top of soda. As last you have an orange slice as garnish.
Another famous aperitif with Aperol is the long drink Aperol Soda, a simple 4cl of Aperol top with soda and orange slice.
Another great cocktail is the Girovita (that means waistline in Italian), a mix of Aperol, Pimm’s, apricot liqueur and lemon juice, with mush of cucumber and fresh mint.
Also the famous Negroni has its variant with the Aperol instead of Campari, (and dry Martini instead of red Martini) with the name of Cheeky Negroni.
Then we have the fresh Cotogna’s Aperol Fizz, with the classic preparation of Fizz and Aperol as base, and a slice of greapfruit.
Who likes something stronger, can try the Paper Plane in the Martini glass, made with Aperol, Amaro Nonnino and lemon juice sheked. Also really strong is the Jackson Cannon’s Adriatique with Amaro Montenegro, Aperol and lemon juice; for the summer, a fresh but strong cocktail is the Descanso Beach Smash, Rye Whiskey, Aperol and sugar syrup, fresh mint and citrus fruits.
