Aperol Aperitivo Liqueur (750ml)

Staff Reviews

DO

David Othenin-Girard

David Othenin-Girard

K&L Buyer

The Italian classic has been making a comeback recently and deservedly so. Bottled at a laughable 11%, Aperol backs all the punch of its big brother Campari without the headache in the morning (i.e. less alcohol and less sugar). That said you can also drink it for 6 hours straight without realizing you've just had 25 drinks so please be careful. Traditionally served in a Spritz, add 2-3 oz of Aperol to a glass full of ice. Top with Prosecco and an orange slice. Enjoy over and over!

GW

Gary Westby

Gary Westby

Quite a few Aperol bottles have made it into the Westby family recycling bin by way of our liquor cabinet. Cinnamon and I love to make Champagne cocktails with it, a habit that K&L's own Doug Davidson got us started on. Since Aperol has quite a moderate alcohol content (at 11%, it is even less than Champagne!) it isn't quite as dangerous to drink while cooking as other cocktails we enjoy. The recipe is simple: fill a rocks glass thoroughly with ice, add one shot of Aperol, fill the remainder with Champagne (it is great with the Michel Dervin) and add a twist of orange. It is also great with just plain soda and a twist.

Notes

Aperol's unique flavor and color is achieved through a subtle blend of bitter orange, gentian, rhubarb, and an array of herbs and roots using a secret recipe that has been unchanged since its first creation in 1919. Try the classic Aperol Spritz: 3 parts Aperol, 2 parts Prosecco, 1 part soda over ice with an orange twist. It's one of the ultimates in thirst-quenching cocktails. Originally introduced by Luigi and Silvio Barbieri at the 1919 Padua International Fair, Aperol later became part of the Campari Group and helped carry Italy’s aperitivo culture to a much broader audience. Its lower 11% ABV is part of why it remains a standard base for lighter pre-dinner cocktails.