Aperol

Aperol is noticeably sweeter and has a much lower alcohol content (11% ABV in most markets) compared to Campari, which is more intensely bitter and sits at 24% ABV. Both liqueurs are produced by the Campari Group and share a similar bright red-orange hue. Aperol has stronger notes of sweet orange and herbs, making it more approachable for casual drinkers.

The classic Aperol Spritz recipe follows a 3-2-1 ratio: three parts Prosecco, two parts Aperol, and one part soda water. It is traditionally served over ice in a large wine glass. The drink is finished with a fresh slice of orange to complement the liqueur's citrus notes.

Aperol was first introduced in the city of Padua, Italy, in 1919 by the Barbieri brothers. The liqueur was formulated as a light, refreshing summer drink with a secret blend of bitter and sweet oranges, rhubarb, and herbs. It quickly became a staple aperitivo in the Veneto region of Italy.

Aperol has a complex flavor profile that starts with sweet, ripe oranges and finishes with a mild, pleasant bitterness. The recipe is a closely guarded secret but is known to contain rhubarb, gentian root, and cinchona. This balance of sweet and bitter makes it an excellent appetite stimulant before a meal.