Both Aperol and Campari are characterized by rich, orange sweetness and bitter herbal undertones. A typical sip starts sweet and slowly changes as you begin to distinguish a near- infinite combination of herb and spice flavors, before finally reaching a persisting, pleasant, bitter finish. I, for one, find the Aperol spritz to be entirely delightful. Both articles are written with the assumption that you have tried an Aperol spritz, but what if you haven’t? I vote that we all make some this weekend and decide for ourselves. Prosecco is an inexpensive Italian sparkling wine similar to Spanish Cava or French Champagne. I recommend choosing a dry (brut) Prosecco so you drink doesn’t turn out too syrupy or sweet. Good choices range from 12 to 18 dollars. 3) Club soda We love Aperol so much that we've even added it into our dessert recipes like our Aperol spritz trifle, Aperol upside down cake, Aperol spritz lollies and we've even added Aperol to these mince pies! No Prosecco. "We like to use traditional white wine from Veneto with Aperol," says Tom Ross from Polpo. "Then top with soda water and garnish with an olive and slice of lemon. You can use Campari instead of Aperol if that's more to your taste."

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. 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. Campari is also the bolder of the two spirits when it comes to alcohol content. At 20.5 to 28 percent ABV (depending on where it’s sold), Campari is nearly double the strength of Aperol, which contains 11 percent ABV (15 in Germany). And that’s no accident.Want to know how to make an Aperol Spritz? You're in the right place, as here we show you how to recreate the traditional Aperol Spritz recipe at home with our easy-to-follow guide and video tutorial. Aperol has a lighter orange color, while Campari is a deep red color. Aperol is also fruitier, with hints of orange and rhubarb, while Campari is more herbal, with flavors of bitter orange, cherry, and rhubarb. As written, your Aperol spritz is around 11 percent alcohol content by volume (Aperol is 11% ABV and Prosecco is 12%). To make it even lower in alcohol content, use proportionally more club soda and less Aperol and Prosecco. Aperol sold in Germany had an alcohol content of 15% for some time to avoid German container deposit legislation regulations, but since 2021, it has been sold with an alcohol content of 11%. Aperol has a relatively low alcohol content of 11%, which makes it a popular choice for daytime drinking and for those who prefer a lighter drink.

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 was originally created in 1919 by Luigi and Silvio Barbieri [2] after seven years of experimentation. It did not become widely popular until after World War II. [3] It was first produced by the Barbieri company, based in Padua, but is now produced by the Campari Group. Although it tastes and smells much like Campari, Aperol has an alcohol content of 11%—less than half that of Campari. They have the same sugar content, [ citation needed] and Aperol is less bitter in taste. Campari is also much darker in color. The Aperol Spritz is a bright and refreshing beverage, that gained quite some popularity in recent years. It's one of the best Italian apéritifs besides the Negroni, and a staple at after-work get-togethers during the summer. Aperol. One bottle of Aperol will last a while! And you can make other things with it, too (though a Spritz is our favorite!).Aperol and Campari are both Italian aperitifs, but they have some significant differences. While both are bitter, Aperol is sweeter and less bitter than Campari. Aperol has a lower alcohol content of 11% ABV compared to Campari’s 20.5% to 28.5% ABV. Aperol is an Italian liqueur famous for its unique bittersweet taste, moderate bitter notes, and bright orange color. 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! The generally accepted ratio is equal parts Aperol and Prosecco plus a splash of club soda. However, you can play around with the ratio until your Aperol spritz tastes exactly the way you like it. I like mine with a little more Prosecco than Aperol. Make it less bitter Only Aperol will do here. Aperol is a bright orange apéritif. The brand describes the flavors as, “zesty orange with complex herbal scents harmonized with a touch of vanilla.” Look for Aperol near the liqueurs or amaros at the liquor store. 2) Prosecco

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. The main ingredients are an infusion of herbs and roots with two of its most distinctive flavours being oranges and rhubarb.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. Aperol: You can buy this red-orange colored liquor pretty much anywhere that sells a selection of alcohol. But scope it out online first – some places may sell it for cheaper! A combination of spritz fever and the steady march of lower-alcohol drinks has prompted large wine producers to launch their own ready-mixed versions. Gallo Vineyards Spritz (pineapple and passionfruit with a pinot grigio base, or raspberry and lime with a grenache rosé base) is 5.5% ABV – which the Grocer reports to have been developed for 22- to 30-year-old female drinkers – while, at 8.5% and flavoured with blood oranges, Jacob’s Creek Aperitivo Spritz is perhaps an iota more sophisticated. Nonetheless, both, not to mention the Barefoot, Blossom Hill and Echo Falls equivalents, all seem to miss the point, excluding the bitter component, which is surely the very essence of a spritz. 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:

Aperol was created by the Barbieri brothers and launched in 1919 at the Padua International Fair, soon becoming one of Italy's favorite liqueurs, now taking the world by storm. The original recipe has remain unchanged since 1919. The blend of sweet and bitter oranges gives Aperol its distinct orange hue and its fruity flavor. The addition of herbs, barks, and roots like cinchona, rhubarb, and gentian gives Aperol its bitter taste and its complex flavor profile. Campari America brand ambassador Anne Louise Marquis revealed this information during an interview. The blend of spices, roots, herbs, and orange peels is macerated in alcohol to extract as much flavor as possible.Find the printable recipe with measurements below. How to Make an Aperol Spritz with the 3-2-1 Method