Aperol is a bitter Italian liqueur, similar to Campari, but noticeably more subdued.
While its recipe is one of those “closely guarded secrets”, some of the ingredients are known, which include bitter orange, gentian, cinchona, and rhubarb.
Aperol's first appearance was at a trade exhbition held in Padova Italy in 1919. Padova (aka. Padua, the setting for Shakespeare's famous play "The Taming of the Shrew") held their "Padova Fiere" in an effort to help rebuild its business district, which was seriously damaged during World War I. Aperol was created by the "Barbieri Company" in an effort to create a light and flavorful aperitif with a lower alcohol content. At 11%, it has less alcohol than many wines. It's popularity didn't start to catch on until after World War II, by which time it could be found in most bars and homes across Italy.
In 1990, the brand was purchased by "Barbero 1891" to assist them in building up their portfolio of products, and then in 2003 this company was purchased by the Campari Group, joining Campari, Cynar, Cinzano and various other aperitifs and spirits.
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The following recipes on this site use Aperol:
- Intro to Aperol