Aperol Aperitivo 70cl, 11% ABV - Italian Spritz

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Campari Spritz – The most popular spritz variation and one that uses another Italian classic drink, Campari. You can find the Campari Spritz recipe here The city is the home of the spritz though perhaps (let’s whisper it) it’s not even really Italian in origin. The Veneto region of Italy was under the domination of the Austrian Empire in the early 19 th century and Hapsburg soldiers used to love local wine with a little sparkling water, giving rise to the ‘spritz’ tradition. These types of bittersweet liqueurs historically had a practical purpose as digestive aids. So each brand has a proprietary and often top-secret recipe using medicinal herbs and roots. But as time passed, people started enjoying amaro more for the flavor than for the health benefits. And now across the world, but especially in Italy, consuming bittersweet liqueurs before and after meals is a long-standing cultural ritual. Real aperitivo aficionados will enjoy ‘Select’, the original Venetian spritz additive, with a vibrant red color like an Italian sunset. Rhubarb roots and juniper berries make this liqueur a real treat and although little known outside Venice, it’s been produced since 1920.

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. This Venetian aperitivo has followed the same recipe since 1920, combining 30 botanicals to provide a rich, complex flavor. A bitter note arrives courtesy of rhubarb, while juniper adds a fresh, piney undertone. It’s full of fresh flowers and herbs on the palate, and delivers a lasting pink grapefruit finish. At 17.5-percent ABV, it’s slightly stronger than Aperol but still works well in a classic three-two-one mix. For an authentic Venetian garnish, swap in a green olive for the orange slice. Luxardo Aperitivo Of course, another popular Italian digestivo is grappa (a grape skin distillate). It’s the perfect use for marc, which is left after grapes have been crushed to make wine. In Italy, nothing goes to waste.While you’re visiting Italy, you won’t be at the office, but after a busy day exploring, you’ll still need a little something before dinner.

It’s just a splash, but don’t be tempted to skimp on the soda in your Aperol Spritz as it works wonders for the finished drink.“By adding soda water, we replace the carbonation that gets lost whilst pouring Prosecco and stirring the drink. This is all you have to know about it: Aperol Spritz recipe, fun spritz variations to try, fun facts about its origins. Classic Aperol Spritz ingredientsLong before vermouth, bitters, and amari, rosolio—a category of Italian liqueur that varies in flavor depending on where it’s produced—was the king of aperitivi in Milan and Turin. It reigned supreme until its popularity was squandered by King Victor Amadeus III of Sardinia during the late 1700s, when he banned rosolio from the Royal Household in preference of the newly arrived vermouth. This act nearly resulted in the decimation of the rosolio category, but it was kept alive through homemade family recipes enjoyed at gatherings and on special occasions. Aperol is a botanical liqueur that’s been made in Italy for over a hundred years. The bright orange beverage was invented by brothers Luigi and Silvio Barbieri in 1919 in Padua, Italy. It’s technically considered a type of amaro, which is categorized by its bitterness (the word amaro itself translates to bitter). And if you want to get even more granular, Aperol is also an aperitivo. That means that it’s intended to be consumed before a meal as an appetite stimulant. 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.

Aperol spritz is a prosecco based drink and owns its color and taste to the addition of Aperol, a traditional Italian bitter. 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 concept of making an aperitif with an alcohol content of only 11% was revolutionary, and perhaps a little before its time, as it did not take off and became a major success until after the second world war. The easiest way to introduce yourself to Aperol is drinking it in spritz form, naturally. The soda water and Prosecco offset the bitterness of Aperol just enough so it goes down more easily while not hiding its unique flavor profile. The key is to nail the right ratio between the three ingredients. We might be biased, but we think our recipe is spot on. 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! You may be wondering if you need to leave the kids at home for aperitivo. The answer is – no, you can bring them ( babies, toddlers, kids, and teens)! Aperitivo is, of course, the literal translation of the English ‘aperitif’ or French ‘apéritif’ – a pre-dinner drink.

Aperitivo hour, though, is a time when family and friends gather to enjoy small bites and appetite-stimulating, low-ABV tipples before dinner—typically from 6 to 8 p.m.—as a way to unwind from the day. At the center of the occasion are these aperitivo bitters, which are native to Italy and typically radiate an eye-catching sunset hue (think Campari and Aperol) — synonymous with the time at which they’re often consumed. Cities across America have eagerly embraced this slow, mindful drinking occasion with bars such as New York’s award-winning Dante and Seattle’s intimate Barnacle recreating the cultural phenomenon stateside. In theory, you could drink Aperol straight up; but if we’re being honest, we wouldn’t recommend it. People unaccustomed to bittersweet liqueurs will find the flavor far too intense to enjoy on its own. And people enthusiastic enough about amaro to drink it neat typically find Aperol to be too sweet. Loris Contro, Italian Brands Ambassador for Campari UK says the liqueur ‘is best enjoyed during aperitivo hour, when celebrating the end of the workday with friends, along with delicious Italian ‘cicchetti’ (which are small plates, similar to tapas). 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 Barbieri Company, which makes Aperol, was established in 1891 by Giuseppe Barbieri in Padua, Italy to produce and market a wide range of liqueurs. The company's most famous and enduring product, Aperol, was especially created in 1919 by his two sons, Luigi and Silvio for Padua International Fair, a large exhibition attracting international visitors held in their hometown.I’ve asked friends from around Italy where they like to go for aperitivo. Here are some of our favorite places: Best Aperitivo in Florence The root of the word is the Latin aperire (to open) and the modern Italian is aprire…you’re literally ‘opening your stomach’ for all the delights to come!