Sparkling wine is another favorite. Prosecco is widespread but why not try a ‘ metodo classico’, Italian champagne in all but name?

As it’s harder to go out at the minute, here’s our simple guide to recreating the aperitivo moment with your household, with tasty, authentic aperitivo bites you can find find from your local supermarket (no airfare required!). Aperol sold in Germany had an alcohol content of 15% for some time to avoid German container deposit legislation regulations, but since 2021, it has been sold with an alcohol content of 11%. Originating from Italy in 1919, Aperol is an aperitif commonly enjoyed before a meal and particularly when the weather is warm, enjoyed as a spritz. The name Aperol comes from the word origin apero which is a French slang word for aperitif.

Join the Aperol Spritz® community!

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. The drink, of course, is Aperol Spritz, and the company is lively and welcoming as you all raise a glass to the day’s small triumphs. 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.

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. Of course, another popular Italian digestivo is grappa (a grape skin distillate). It’s the perfect use for marc, which is left after grapes have been crushed to make wine. In Italy, nothing goes to waste. The main ingredients are an infusion of herbs and roots with two of its most distinctive flavours being oranges and rhubarb. 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! But are you happy at aperitivo time? For sure! So there’s a definite link there! How To Pronounce AperitivoAperitivo hour, though, is a time when family and friends gather to enjoy small bites and appetite-stimulating, low-ABV tipples before dinner—typically from 6 to 8 p.m.—as a way to unwind from the day. At the center of the occasion are these aperitivo bitters, which are native to Italy and typically radiate an eye-catching sunset hue (think Campari and Aperol) — synonymous with the time at which they’re often consumed. Cities across America have eagerly embraced this slow, mindful drinking occasion with bars such as New York’s award-winning Dante and Seattle’s intimate Barnacle recreating the cultural phenomenon stateside. 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. In theory, you could drink Aperol straight up; but if we’re being honest, we wouldn’t recommend it. People unaccustomed to bittersweet liqueurs will find the flavor far too intense to enjoy on its own. And people enthusiastic enough about amaro to drink it neat typically find Aperol to be too sweet. There are two different ways to make an Aperol spritz. There’s the 3:2:1 method and 1:1 method – this refers to the Prosecco to Aperol ratio.

This is all you have to know about it: Aperol Spritz recipe, fun spritz variations to try, fun facts about its origins. Classic Aperol Spritz ingredients Since Aperol truly comes alive when combined with bubbles, the most seamless way to experiment with Aperol is to riff on that Spritz, says Grant Gedemer, the director of food and beverage at The Godfrey Hotel in Chicago who uses sparkling rosé instead of prosecco and adds fresh seasonal fruit. “You can also add it to a Gin & Tonic,” he says. “The dryness adds a nice complement to the citrus, and the effervescence brings out its flavor too.” 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. The easiest way to introduce yourself to Aperol is drinking it in spritz form, naturally. The soda water and Prosecco offset the bitterness of Aperol just enough so it goes down more easily while not hiding its unique flavor profile. The key is to nail the right ratio between the three ingredients. We might be biased, but we think our recipe is spot on.

About MLI

Whether you want to elevate your pre-dinner drinking rituals at home or experience an authentic Italian aperitivo in its place of origin, consider this your guide to must-try aperitivi, and where in Italy to best enjoy them. Here in Italy we not only enjoy our pre-dinner drinks, but there’s an extra special place in our hearts for after-dinner drinks too. That’s where the digestivo comes in. After all, it’s only natural to want to ‘digest’ that wonderful dinner you’ve eaten. The digestive is usually a herb-based liqueur (although it might also be a more international whisky or brandy). The 3:2:1 method is the traditional method and means three parts Prosecco to two parts Aperol and one part soda water. 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 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."

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. The root of the word is the Latin aperire (to open) and the modern Italian is aprire…you’re literally ‘opening your stomach’ for all the delights to come! 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.We love Aperol so much that we've even added it into our dessert recipes like our Aperol spritz trifle, Aperol upside down cake, Aperol spritz lollies and we've even added Aperol to these mince pies! 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). This Venetian aperitivo has followed the same recipe since 1920, combining 30 botanicals to provide a rich, complex flavor. A bitter note arrives courtesy of rhubarb, while juniper adds a fresh, piney undertone. It’s full of fresh flowers and herbs on the palate, and delivers a lasting pink grapefruit finish. At 17.5-percent ABV, it’s slightly stronger than Aperol but still works well in a classic three-two-one mix. For an authentic Venetian garnish, swap in a green olive for the orange slice. Luxardo Aperitivo 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: