Aperol was launched by the Barbieri company, based in Padua, in 1919 on the occasion of the Padua Exhibition - introducing the revolutionary idea of an aperitif with an alcohol content of only 11%. After the second world war, it really took off, becoming a major success in Italian homes and bars. In the early nineties, the Barbieri company was acquired by Barbero 1891 and Aperol has developed even further. Today it is enjoyed by over 3.4 million Italians and is available in every bar and main food retailer in the country.
Ways to drink Aperol. APEROL SPRITZ 2 parts Aperol 3 parts Prosecco splash of soda or seltz Ice, half a slice of orange APEROL ON THE ROCKS 1 part Aperol 3-4 ice cubes A slice of orange. APEROL SOUR 2 parts Aperol 1 part lemon juice 1/2 part sugar syrup Shake with ice and pour into a juice glass with plenty of ice cubes; decorate with a slice of orange. APEROL CLASSICO In a chilly glass: 1 part of chilly Aperol a jet of sparkling water. A piece of orange rind. APEROL VODKA 2 parts Aperol 1 part vodka. Lots of ice cubes, mix. APEROL BETTY 2 parts Aperol 1 part orange juice 1 part grapefruit juice. Some ice cubes, shake the blend.
- SUMMARY - Review by Jan Tweedie, NORTH BERWICK