APEROL APERITIVO

Aperol has been made to the same recipe since its creation in Padova in 1919, originally developed by the Barbieri Brothers as a low-alcohol aperitif. Now part of the Campari Group, it's produced in Italy from an infusion of herbs and roots — the exact botanicals remain proprietary. At 11% ABV, it's lighter than most liqueurs, with a bittersweet profile built on rhubarb-like bitterness, orange peel, and a clean herbal finish. Best known as the base of an Aperol Spritz, it also mixes easily into lower-ABV cocktails.