Aperol is an Italian bitter aperitif with a bright orange color, made from an infusion of ingredients including gentian, rhubarb and cinchona bark. It was created in 1919 in Padua, Italy, by brothers Luigi and Silvio Barbieri after roughly seven years of experimentation, and was produced by the Barbieri company before later passing to the Campari Group. At about 11 percent alcohol by volume, Aperol is notably lighter than similar Italian bitters such as Campari. It became internationally popular mixed with prosecco and a splash of soda water as the Aperol spritz, and is also used in cocktails such as the Aperol sour.
Facts
Origin Period, From (Year) Origin Region Connections
Sources
1. Aperol, Wikipedia
History section, first sentence
Aperol was originally created in 1919 by Luigi and Silvio Barbieri after seven years of experimentation.
History section, third sentence
It was first produced by the Barbieri company, based in Padua, but is now produced by the Campari Group.
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