Aperol

A friend of mine recently spent several months in Switzerland and came back to the States with a new found spirit from her time in Europe. She said it was a great spring/summertime drink and suggested that I do a little research on it for a post. This low alcohol spirit is called Aperol. Though it is not something new, it is gaining relative popularity amongst US mixologists in recent months as a flavorful addition to most cocktails.

Before we get started, we should clarify the differences between an aperitif and a digestif as Aperol could be considered both. An aperitif is an alcoholic beverage usually served before a meal to stimulate the appetite. A digestif is an alcoholic beverage served after a meal to aid digestion and is usually taken straight.

An Italian aperitif, Aperol was originally produced in 1919 by the Barbieri Company, located in Padua, Italy (located just to the west of Venice). Today, the Campari Company (Grouppo Campari based in Italy) produces the spirit. Aperol's main ingredients are orange, gentian (a bitter, flowering plant), rhubarb, and cinchona (a flowering shrub found in South America and Europe).

Although it looks, tastes, and smells much like Campari (an Italian infusion of herbs and fruit at 20% - 28% ABV), Aperol has an alcohol content of 11% - about half the potency of Campari. Aperol and Campari have the same sugar content and both have a calorie count around 103 calories per a one and half ounce serving. Campari is also slightly darker in color.

Here are a few Aperol recipes to take you away to memories of warmer climates during the winter months:

Aperol Spritz

A spritz is commonly served in the northern part of Italy (think Venice). Because this drink is low in alcohol, it is a great way to start your meal as an aperitif. In Venice, it is simply called a “spreetz” and is consumed daily in many cafes.

Basic Ingredients:
3 oz Prosecco or any sparkling wine
1½ oz Aperol
Splash of soda water, sparkling water, mineral water, or Club Soda
Garnish with an orange wedge

Mixing Method:

Pour ingredients over ice in a wine glass or rocks glass and garnish.

Imperial Cocktail

The Imperial Cocktail has many different recipes (some of which include Absinthe), but its main ingredients are Gin and bitter and cherry flavors. This recipe substitutes Aperol which gives the same bitter, cherry flavor profile. It can be served on the rocks or “up” as a martini.

Basic Ingredients:

2 oz Lime juice

2 oz Gin

2 oz Aperol

Garnish with a cherry

Mixing Method:

Shake with ice and strain into a rocks glass or serve “up” in a martini glass. You can use a cherry for a garnish if you like.

Ortensia Cocktail (Martini)

Named after the Italian word for “Hydrangea” (a brightly colored, flowering plant), this cocktail combines the palatable tastes of smoky oak and sweet oranges. It is a perfect substitute for a Manhattan Martini during the long winter months.

Basic Ingredients:

1oz Sweet Vermouth

1oz Aperol

2oz  Scotch

Mixing Method:

Shake all ingredients with ice and strain into cocktail glass with ice or serve “up” as a martini.

Now, how do you enjoy your Aperol?