Aperol Aperitivo is a Aperitifs crafted in Italy.
Aperol Aperitivo, the vibrant orange Italian liqueur, has been brightening up spritzes and cocktails since 1919 with its unique blend of bitter and sweet flavors. Interestingly, despite its bold color and taste, Aperol has a relatively low alcohol content of only 11% ABV, making it one of the lightest aperitifs available – perfect for those who want to enjoy a refreshing drink without the heavy effects of higher-proof spirits.
Cocktail enthusiasts should embrace Aperol Aperitivo for its vibrant orange hue and distinctive bittersweet flavor profile, which sets it apart from rums and other spirits. This Italian aperitif liqueur, created in 1919, boasts a secret recipe of herbs and roots, including rhubarb and cinchona, resulting in a lower alcohol content (11% ABV) that makes it perfect for day-drinking and refreshing summer cocktails like the iconic Aperol Spritz.
Aperol Aperitivo shines brightest when served in refreshing, low-alcohol spritz cocktails, perfect for sipping on warm summer afternoons or during leisurely brunches. Its bittersweet orange flavor complements light appetizers and seafood dishes, making it an ideal aperitif to stimulate the appetite before a meal.
Nose: Bright orange zest, ripe red berries, and a hint of rhubarb. Herbaceous notes of gentian root and cinchona bark provide an earthy backdrop. A subtle vanilla sweetness rounds out the aroma.
Palate: Bittersweet orange dominates, balanced by a medley of herbs and spices. Juniper berries and coriander add complexity. A gentle sweetness reminiscent of candied orange peel emerges. Light bodied with a silky texture.
Finish: Medium length with lingering bitter notes from gentian and cinchona. The sweetness fades, leaving a refreshing, dry finish. Hints of grapefruit pith and aromatic herbs persist, inviting another sip.
Aperol Aperitivo is crafted through a careful infusion of bitter and sweet oranges, rhubarb, and an array of herbs and roots in alcohol and water. The exact recipe remains a closely guarded secret, but the vibrant orange hue comes naturally from the infusion process, which takes several weeks to complete before the liquid is filtered, sweetened, and bottled at its signature 11% ABV.
1.5 oz Suntory Toki Japanese whisky
0.5 oz Tropical Passionfruit Syrup
0.5 oz Aperol
0.5 oz freshly squeezed lime juice
Add all ingredients, except soda water, to a cocktail shaker.
Add ice and shake hard for 10 seconds.
Strain into a Collins glass filled with ice.
Top with club soda.
Garnish with a banana leaf, a sprig of mint, or a lime twist.
0.75 oz gin
0.75 oz Aperol
0.75 oz Lillet Blanc
0.5 oz Pierre Ferrand Dry Curaçao
0.5 oz lemon juice
sparkling water
Combine all ingredients except the sparkling water in your cocktail shaker and shake with ice.
Strain into a chilled spritz goblet.
Top off with sparkling water.
Garnish with a lemon slice.
0.25 oz mezcal, like El Buho
Orange peel, for garnish
Add Drumshanbo Gunpowder Irish Gin, Mezcal, Aperol, and Lillet Blanc into a mixing glass.
Add ice and stir well for 30 seconds.
Pour into prepared smoked glass.
Gently squeeze the orange peel over your cocktail to release oils and aroma.
Rub the peel around the glass rim, then drop it in as a garnish.
1 oz Baldoria Dry Vermouth
Lime peel, for garnish
Combine all ingredients into ice filled mixing glass.
Stir well and strain into glass filled with ice.
Squeeze the lime peel over top of cocktail to express the oils.
1 oz Baldoria Dry Vermouth
Lime peel, for garnish
Combine all ingredients into ice filled mixing glass.
Stir well and strain into glass filled with ice.
Squeeze the lime peel over top of cocktail to express the oils.
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