APEROL..CAMPARIS LITTLE SISTER

None has taken the idea of the bitter aperitif into an art in such a way as the Italians and Aperol is another member of the large family of Italian bitter liqueurs. Similar in taste to Campari but much lighter, Aperol is gaining popularity. Its not the same thing as Campari but similar and sweeter. Aperol is a low-alcohol (11%) aperitif with an orange flavor. The ingredients include bitter orange, rhubarb, chinchona, genziana and a secret combination of herbs. I guess the coloring is artificial .

Aperol originated in 1919 in Padua Italy by the Barbieri brothers and originally produced by the Barbieri company, Aperol is now produced by the Campari company. The recipe is an infusion of more than 30 aromatic herbs and spices including bitter and sweet orange. The original recipe remains unchanged to this day.

VIVA CAMPARI !!!

I cannot write a cocktail blog without at some point writing about my favorite bitter aperitif Campari which is a part of my life since so many years.

Campari was introduced in Italy in the 1860’s by Gaspare Campari. Gaspare was a master drink maker at the Bass Bar in Turin by the age 14. He eventually started inventing bottled cocktails in the cellar of his establishment in Milan. One day he came up with a concoction he called “Bitter all’Uso d’Holanda”—bitter [meaning a sort of bitter herbal drink] in the style of Holland—based on his notions about legendary Dutch cordials.Campari moves his café in 1862 to Milan and begins selling Campari to other cafés.