Aperol was invented in 1919 by Luigi and Silvio Barbieri. This classic Italian aperitif is made from gentian [a herb commonly used to aid digestion], rhubarb and cinchona [from a South American tree used to make quinine]. And oranges. The remaining ingredients are a secret, now owned by the Campari Group.
‘Apero’ is Italian slang for aperitif. Lighter in colour than its stablemate Campari, at 11% it also has half the alcohol content.
This spring classic comes into its own as the days warm and lengthen and the desire for a light yet refreshing drink increases. Perfect accompaniment to outdoor pre-dinner drinks, or a light lunch!
Recipe
60ml Aperol
90ml Castelbert Prosecco
30ml of Soda Water
Garnish with a slice of orange
