Aperol

Aperol is an Italian aperitivo liqueur bottled at 11% ABV, which puts it well below most liqueurs and closer to a fortified wine in strength. It is bright orange and bittersweet. The botanical list includes cinchona, rhubarb and gentian, and the producer first released it in 1919. It has been part of the Campari portfolio since 2003. Expect a sweet, orange-forward opening followed by a dry, herbal bitterness that lingers briefly. Aromas in this style usually lean toward orange peel and light rhubarb, with a gentle bitter edge. Because it is less bitter and less alcoholic than many Italian red aperitivi, it is a common starting point for people new to bitter drinks. The drink most closely tied to Aperol is the Aperol Spritz. The usual build is three parts prosecco, two parts Aperol and a splash of soda water. Pour it over plenty of ice in a large wine glass or stemmed tumbler and garnish with an orange slice. Because the liqueur is sweet, a dry (brut) prosecco keeps the finished drink balanced. Adjusting the ratio toward more sparkling wine gives a drier, lighter spritz. Outside the spritz, Aperol works as a cocktail modifier. In a Paper Plane it is shaken in equal parts with bourbon, amaro and lemon juice. In a Last Word variation it replaces the green Chartreuse. In both, it supplies orange sweetness that softens sharper ingredients. A lower-alcohol option is to pour it over ice and top it with soda or tonic, with a wedge of orange or grapefruit. It also pairs well with gin, mezcal and sparkling water in a simple highball. Served neat or over a single large cube, Aperol is sweet enough that most people prefer it mixed. Chill the bottle after opening if you plan to use it in spritzes, since cold liqueur keeps the ice from melting too quickly. At the table, it suits the traditional aperitivo hour with salted snacks such as olives, potato chips, cured meats, aged cheeses and focaccia. The salt and fat balance its sweetness and bitterness.