Aperol tastes like citrusy sweet and bitter oranges, rhubarb, herbs, and vanilla.
There is only one perfect serve – and that’s three parts Aperol, two parts Prosecco, and a splash of soda.
But many bartenders have experimented with twists on the Spritz (link: https://events.blackpineapple.co.nz/about/) or added Aperol to other cocktails https://www.epicurious.com/recipes-menus/best-aperol-cocktails-gallery.
While others love Aperol frozen (slushie anyone?) (link https://www.delicious.com.au/recipes/aperol-spritz-slushie/qpyD6nJL or as an ice cream flavour (link: https://www.giapo.com/aperol-spritz/), we’ve seen some bakers who have tried it in tarts, cupcakes and cakes!
Aperol’s creation is a secret recipe, guarded closely for over 100 years!
But we can say it contains citrus oil and gentian root (also found in Angostura bitters), and cinchona bark.
Aperol is 11% ABV or alcohol by volume.
Aperol is not a wine, although it’s alcohol content is similar to that of a bottle of wine. Aperol is an Italian aperitif, a before-dinner liquor and best served cold.
