Aperol

Padua,
Italy

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Aperol is a liqueur that was introduced by brothers Luigi and Silvio Barbieri in Padua, Italy in 1919. The spirit is an infusion of orange peel, mandarin orange and various herbs and spices. It’s produced at very low alcohol, only 11% ABV, to be enjoyed as a lighter alternative to other similar digestifs such as Campari. It is the main ingredient in the popular aperitif cocktail the Aperol Spritz (3 oz Prosecco or other sparkling wine, 1 oz Aperol, splash soda, orange twist as garnish), a light, refreshing, orangey concoction that’s great before or after a meal. It’s also excellent in a softer style of Negroni (gin, Aperol, sweet vermouth). 

– Description from Amanda Schuster

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Aperol on Snooth

  • Tenute Barone di Valforte Trebbiano d'Abruzzo 2007

    Snoothrank:

    Got this at my excellent neighborhood shop (http://www.thecellars.com/ in ... ... it's perfect for blending w Aperol & soda for a spritz ala Venice... or mixing w .5 oz of creme d'abricot, or .5 oz St. Germain. In sum: a decent mixer, or bland meal accompaniment; not an exciting self-drinke Read More

    Wine review by courgette


  • Okay, gr, this one is for you and any other cocktail gurus. Looking for ... ... interesting cocktails using Aperol.... there is the obvious Venetian Spritz and the Aperol Sour. Any others Read More

    Forum post in the topic Aperol


  • I've long wanted a go-to drink for when I'm at a bar and don't want a pint or a glass of wine. I also want a cocktail and not a basic mixed drink, so out the window with my staple G&T. To be honest I used to have one: Brandy Sour, but I'm finding it harder and harder to find places that will do it with egg whites. So, any suggestions as to what ... Read More

    Forum post in the topic Best "go to" cocktail?


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