About this liqueur

Aperol was born in Padua in 1919. Brothers Luigi and Silvio Barbieri had inherited their father's liqueur business and spent seven years perfecting a light, bittersweet aperitivo, made from an infusion of herbs, roots and fruit including bitter orange and rhubarb. The recipe is still a closely guarded secret and has not changed since. Aperol is now part of the Campari Group, and its Spritz has become the emblem of the Italian aperitivo hour from Venice to Mumbai.

At just 11% ABV, Aperol is gentle and approachable. Expect zesty orange and herbal notes with a touch of vanilla on the nose, then an intense orange, pleasantly bittersweet palate with a velvety texture and a lingering herbal finish. It is the easiest way to bring an Italian-style aperitivo to a sundowner, brunch or pre-dinner gathering, and a cheerful bottle to give anyone who enjoys hosting.

Key facts

• Created in 1919 by brothers Luigi and Silvio Barbieri after seven years of experimentation
• Secret recipe of infused herbs, roots and fruit, including bitter orange and rhubarb, unchanged since 1919
• Low in alcohol at 11% ABV, with a vivid orange colour and bittersweet taste
• The base of the Aperol Spritz: 3 parts prosecco, 2 parts Aperol, 1 part soda

Tasting notes

Nose:

zesty orange, herbs and a touch of vanilla

Palate:

intense orange, bittersweet and herbal, velvety texture

Finish:

lingering herbal bittersweetness

Serve

Aperol Spritz: fill a wine glass with ice, add 3 parts prosecco, 2 parts Aperol and a splash (1 part) of soda; garnish with an orange slice.

Food pairing

Classic with olives, salted nuts, cured meats and focaccia, and surprisingly good with a bowl of jhal muri or vegetable chops.