The first Aperol Spritz is said to have been served in Padova, where Aperol was born although Venice is also claiming the paternity of this drink. Controversies aside, what is sure is that Aperol Spritz is from Veneto and makes the most of local wine and bitter, two of the many excellences from the region. Just gather your desired aperitivo drink ingredients and some finger foods. Here are some easy to prepare favorites that are ‘in the rotation’ at our house: At-Home Aperitivo Drinks It’s just a splash, but don’t be tempted to skimp on the soda in your Aperol Spritz as it works wonders for the finished drink.“By adding soda water, we replace the carbonation that gets lost whilst pouring Prosecco and stirring the drink. Classic Aperol Spritz recipe: how to make Italy’s most famous drink and create aperitivo, Italian style, at home. Aperol brings people together and is the perfect drink to start the evening, all year round. The drink matches perfectly with food: the Aperitivo ritual born in Veneto sees the Aperol Spritz served with some traditional light bites called ''cicchetti', small dishes that usually include tiny sandwiches, olives and small portions of local dishes. Try it at home!

While you’re visiting Italy, you won’t be at the office, but after a busy day exploring, you’ll still need a little something before dinner. It also brings an extra layer of bubbles without interrupting the flavours, only enhancing its refreshing quality,” explains Loris. If you don’t have soda water you can use a splash of sparkling water instead. Loris Contro, Italian Brands Ambassador for Campari UK says the liqueur ‘is best enjoyed during aperitivo hour, when celebrating the end of the workday with friends, along with delicious Italian ‘cicchetti’ (which are small plates, similar to tapas). Aperitivo is, of course, the literal translation of the English ‘aperitif’ or French ‘apéritif’ – a pre-dinner drink. Cinchona may be an unfamiliar to you, but the flavor is more recognizable than you’d think. This tree is native to South America near the Andes mountains, and its bark is a natural source of quinine. It’s been used to make tonic water for centuries and gives the popular mixer its signature bitterness.Food to accompany your aperitivo varies widely. In some simple, local bars you may just get a few peanuts, a couple of olives and some chips. Apericena

You may be surprised to learn that Jägermeister is also a very popular after-dinner digestivo in Italy. Forget misspent youth and headache-inducing Jaeger-bombs…it’s meant to be sipped and enjoyed slowly (and you generally only drink one!). Cappelletti, referred to by locals as “Il Specialino,'' is made by Antica Erboristeria Cappelletti, a producer established in 1909 from Aldeno in Northern Italy. Unlike any of the other aperitivo bitters on this list, Cappelletti is made from a wine base (Pinot Bianco, Garganega, and Trebbiano grapes), making it drier than most aperitivi. And since it’s made with wine, it’s also the only aperitivo bitter listed that requires refrigeration after opening (similar to a vermouth, or other aromatized and fortified wines).

Review and Tasting

As late afternoon falls, stopping at a little neighbourhood bar for a little something to eat and drink as you catch up with friends, neighbours, and anyone else who may happen to be there is a quintessentially Italian ritual. You may be wondering if you need to leave the kids at home for aperitivo. The answer is – no, you can bring them ( babies, toddlers, kids, and teens)! I see plenty of families that take little ones along to aperitivo.But, if your kids can’t sit still, don’t go to aperitivo at a small indoor bar. Instead, choose an aperitivo location in a piazza or with space for the kids to run around. The story goes that in the 1800s, when Venice and Veneto were under Austrian domination, Austrian soldiers didn’t like the local wine which they considered too strong and started adding a dash of soda water to it (spritz/spritzen=splash in German).

The Barbieri Company, which makes Aperol, was established in 1891 by Giuseppe Barbieri in Padua, Italy to produce and market a wide range of liqueurs. The company's most famous and enduring product, Aperol, was especially created in 1919 by his two sons, Luigi and Silvio for Padua International Fair, a large exhibition attracting international visitors held in their hometown. Aperol is a botanical liqueur that’s been made in Italy for over a hundred years. The bright orange beverage was invented by brothers Luigi and Silvio Barbieri in 1919 in Padua, Italy. It’s technically considered a type of amaro, which is categorized by its bitterness (the word amaro itself translates to bitter). And if you want to get even more granular, Aperol is also an aperitivo. That means that it’s intended to be consumed before a meal as an appetite stimulant. The city is the home of the spritz though perhaps (let’s whisper it) it’s not even really Italian in origin. The Veneto region of Italy was under the domination of the Austrian Empire in the early 19 th century and Hapsburg soldiers used to love local wine with a little sparkling water, giving rise to the ‘spritz’ tradition.Real aperitivo aficionados will enjoy ‘Select’, the original Venetian spritz additive, with a vibrant red color like an Italian sunset. Rhubarb roots and juniper berries make this liqueur a real treat and although little known outside Venice, it’s been produced since 1920.

Imagine the scene – you’ve just come out of work after a hard day. Where do you head? Straight home? Of course not, don’t be so boring! You’ll join your colleagues (or your friends outside work if your colleagues are a real pain) for an aperitivo. Aperol reminds me of bitter grapefruit, refreshing and bright,” says Kevin Murphy, the bar director and assistant manager of Daisies in Chicago. “Of the bitter red Italian spirits family, I find it the most approachable and less divisive.” He adds it to a Sangria with red wine and tangy kombucha and believes it works wonderfully with lighter spirits, although he admits that the Paper Plane, a bourbon-based modern classic, proves that’s far from a hard-and-fast rule. Long before vermouth, bitters, and amari, rosolio—a category of Italian liqueur that varies in flavor depending on where it’s produced—was the king of aperitivi in Milan and Turin. It reigned supreme until its popularity was squandered by King Victor Amadeus III of Sardinia during the late 1700s, when he banned rosolio from the Royal Household in preference of the newly arrived vermouth. This act nearly resulted in the decimation of the rosolio category, but it was kept alive through homemade family recipes enjoyed at gatherings and on special occasions. While Prosecco and soda water is the classic mix, there are plenty of other ways to enjoy Aperol. We spoke to different mixologists to find their perfect alternative Aperol Spritz recipe: Rhubarb is the ingredient that people recognize the most. You may enjoy eating rhubarb in desserts. But if you’ve ever cooked with it before, you probably know that rhubarb tastes very different in its raw form. It’s very tart and slightly bitter, which are the flavors that are infused into Aperol. But don’t worry, there’s enough sugar in the spirit to balance it out.Aperol is also an incredibly light liqueur and it has an alcohol content of 11%, meaning it is light enough to enjoy on its own, or made into a spritz for a low abv drink option if you're looking to cut down. Because Contratto also claims a vineyard and winery, travelers have the opportunity to try the brand at the source by booking a day tour. But for those looking to find Contratto Bitter in the wild, the Atrium Bar at Four Seasons Florence, one of the “meccas for the Italian aperitivo,” according to The Champagne Bar's Longo, is one destination to put on your list. Another is Caffe Mulassano in Turin where The Connaught’s Bargiani claims the modern Italian aperitivo was born. “It truly is a precious location,” says Bargiani, as it's also "where they invented the tramezzino [sandwich] to serve with their homemade vermouth liqueur.” Aperol, vodka and cider. "I love this combination," says Alessandro Mannello, mixologist for Le Bab. "I then add some agave syrup, lemon juice, three dashes of orange bitters then some orange peel." Want to know how to make an Aperol Spritz? You're in the right place, as here we show you how to recreate the traditional Aperol Spritz recipe at home with our easy-to-follow guide and video tutorial. It is served in a large stemmed wine glass and has a signature orange color that makes it easy to recognize: if you are in Italy in the summer, you will easily spot it on outdoor tables, enjoyed by locals and visitors alike!