Flavours of Italy
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Origins of Aperol
The story of Aperol begins in 1919, in the charming northern Italian city of Padua. There, two visionary brothers, Luigi and Silvio Barbieri, unveiled their creation after seven painstaking years of experimentation. Having inherited their father’s spirits company, the Barbieri brothers were determined to craft something entirely new—a drink that was lighter, livelier, and ideal for the evolving tastes of the early 20th century.
Launched at the Padua International Fair, Aperol quickly distinguished itself with its vibrant hue and bittersweet charm. Though it took time to capture the hearts of the Italian public, its popularity surged after the Second World War, as leisurely aperitivo culture began to flourish once again. By the 1950s, the Aperol Spritz had become a beloved ritual in northern Italy—effortless, sociable, and ever so stylish.
Behind the bottle
Aperol’s signature sunset-orange colour is more than just eye-catching—it's a preview of the complex and playful blend within. The exact recipe remains a closely guarded secret, but we do know it’s crafted from an infusion of carefully selected botanicals, including sweet and bitter oranges, rhubarb, gentian, and cinchona.
Light in alcohol at around 11% ABV, Aperol was designed to be an accessible, low-proof aperitif—perfect for sipping in the sunshine or as a gentle start to a long evening of indulgence. Its flavour profile walks a fine line: bittersweet, citrusy, and herbal, with a touch of effervescence when paired with sparkling wine and soda.
Aperol is not just a drink—it’s a mood. Unmistakably Italian, delightfully vibrant, and quietly sophisticated, it brings a sense of occasion to even the simplest gatherings.
Curious Facts, Hidden Histories & Zesty Tidbits
Aperol may seem like a simple splash of sunshine in a glass, but beneath that iconic orange hue lies a world of intriguing details and delightful oddities. Here’s a hand-picked mix of facts—some fun, some obscure, all wonderfully Aperol.
It’s Not as Sweet as It Looks
Despite its vivid orange glow, Aperol isn’t sugary at all. In fact, it’s more bitter than sweet—thanks to ingredients like gentian root and cinchona bark, which were originally prized for their medicinal properties.
A Drink with a Doctor’s Past
Many of Aperol’s core botanicals were once used in traditional herbal remedies. In the 19th century, bitter aperitifs were marketed as health tonics, believed to stimulate digestion and ward off all manner of ailments. Who knew your pre-dinner spritz had such noble intentions?
Aperol + Vespa = A Match Made in Italian Heaven
During the 1950s and '60s, Aperol advertisements often featured Vespa scooters—two icons of post-war Italian style and leisure. The pairing became symbolic of a new, modern way of life: mobile, social, and effortlessly chic.
It Nearly Faded into Obscurity
Believe it or not, Aperol spent decades as a niche Italian aperitif, known mostly in the Veneto region. It wasn’t until the Campari Group acquired the brand in 2003 that its international stardom truly began.
The Original Spritz Didn’t Contain Aperol
The word spritz actually dates back to the 19th century, when Austrian soldiers in northern Italy diluted local wine with a “spritz” of water. Aperol only joined the party in the 1950s, giving the classic drink a vibrant twist and its now-famous bittersweet profile.
It’s a Global Bestseller
Aperol is now one of the most exported Italian spirits worldwide. Its popularity has skyrocketed so dramatically that in some countries, “a spritz” is now shorthand for “an Aperol Spritz”—a testament to its global takeover.
Yes, It’s Served Over Ice—And That Was Revolutionary
When Aperol first hit the scene, serving an aperitif over ice in a wine glass wasn’t the norm. The visual impact of the drink—the clink of ice, the orange slice, the generous pour—was part of what made it such a game-changer.
It’s a Favourite of Artists & Designers
Aperol’s signature colour (Pantone 1655C, if you’re curious) has inspired everything from nail polish to fashion lines. Its retro-chic branding and sleek bottles have made it a darling of stylists, influencers, and graphic designers alike.
Whether you're sipping it on a sun-drenched terrace or stirring it into a new cocktail creation, Aperol carries with it a rich tapestry of stories, style, and unexpected surprises.
THE APEROL RENAISSANCE: How It Took the World by Storm
Though Aperol has been quietly charming Italians since the early 20th century, its true global stardom is a far more recent affair. In the past decade, the Aperol Spritz has gone from a regional favourite to a worldwide icon—gracing rooftop bars in London, beach clubs in Sydney, and garden parties across the Cotswolds.
So, what sparked the Aperol craze?
The tipping point can be traced to a masterstroke of marketing in the late 2000s. After Campari Group acquired Aperol in 2003, they set about reviving the brand with laser focus—positioning the Spritz as the apéritif du jour for a younger, style-conscious crowd. The timing was impeccable: just as social media culture blossomed, so too did our appetite for photogenic, low-alcohol cocktails. Enter the Aperol Spritz—effortlessly elegant, easy to drink, and visually irresistible in its luminous orange glow.
By 2018, the Aperol Spritz had become the drink of summer across Europe, especially in the UK, where its popularity soared alongside the rise of al fresco dining, festival culture, and the renewed love affair with aperitivo hour. From Hampstead Heath picnics to posh pub gardens in Bath, its presence became near-ubiquitous.
A Few Sparkling Facts
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Instagram Gold: Aperol Spritz has been hashtagged over a million times, thanks in no small part to its vibrant colour and stylish glassware.
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Low-alcohol appeal: At a time when more people are seeking mindful drinking options, Aperol’s gentle 11% ABV and bitter-sweet balance hit the mark.
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A global classic with local flair: While the Italian formula remains untouched, bartenders from Melbourne to Manhattan have created endless riffs—from spritz slushies to Aperol-laced negronis.
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A new ritual: The phrase “Spritz o’clock” has entered everyday vocabulary, signalling that golden hour is best enjoyed with bubbles and a view.
Once a humble aperitif from Padua, Aperol is now a symbol of carefree sophistication. Its rise isn’t just about clever marketing—it's about mood, ritual, and the universal pleasure of sipping something joyful in good company.
The Classic Aperol Spritz
Light, refreshing, and unmistakably vibrant—the Aperol Spritz is a staple of easygoing summer evenings and stylish happy hours. This iconic Italian cocktail balances bitter and sweet with a crisp effervescence that keeps you coming back for more.
Ingredients:
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3 parts Prosecco
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2 parts Aperol
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1 part soda water
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Ice
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Orange slice (for garnish)
Method:
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Fill a large wine glass generously with ice.
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Pour in the Prosecco, followed by the Aperol.
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Add a splash of soda water.
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Give it a gentle stir to combine.
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Garnish with a fresh slice of orange.
Tip: Always add Prosecco first to preserve the fizz and avoid the Aperol sinking.
Creative Twists on the Classic
Whether you want to surprise your guests or just try something new, these modern takes on the Aperol Spritz add bold flavor and a fresh perspective.
1. Citrus & Thyme Spritz
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Swap the orange garnish for a grapefruit slice.
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Add a sprig of fresh thyme before serving.
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Slightly more tart with herbal complexity.
2. Rosé Aperol Spritz
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Use sparkling rosé instead of Prosecco.
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Adds berry notes and a pretty pink hue.
3. Spicy Sunset Spritz
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Muddle a small slice of chili in the glass before building the drink.
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Top with a pinch of smoked salt on the rim.
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Great for those who love a little heat.
4. Elderflower Aperol Spritz
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Add ½ oz of elderflower liqueur (like St-Germain) before the Aperol.
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Floral, aromatic, and subtly sweet.
5. Blood Orange Spritz
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Replace standard orange with blood orange juice and garnish.
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Slightly richer flavour and striking color.
Whether you stick to the timeless classic or experiment with a modern twist, the Aperol Spritz is all about simplicity and sparkle. Serve it well-chilled, and you’ve got yourself a crowd-pleaser.