HOW APEROL SPRITZ BECAME ITALY'S FAVORITE COCKTAIL
The word "spritz" on its own is a generic term linked to the 19th century Austro-Hungarian practice of adding a splash (German: spritz) of water to northern Italian wines.
In the 20th century, "spritz" took on its current definition: A wine-based cocktail made with bitter liquor and a splash of soda.
Brands like Aperol or Campari provided the bitter component and color and flavor. The precise recipe, ingredient proportions, glass shape, and garnishes change from bar to bar and city to city.
Aperol, an orange-red liquor invented by the Barbieri brothers in Padova in 1919, is a go-to Spritz option. Low in alcohol, pleasantly citrusy and slightly bitter, it is a light and fresh aperitif that owes its flavors and aromas to sweet and bitter oranges, rhubarb, and gentian root.
The Campari Group owns Aperol.
Major promotional campaigns have been key to growing Aperol's popularity of the last decade.
Though the custom of meeting friends for an Aperol Spritz after work is a long-established custom in the Veneto, this practice has spread to other Italian regions due to the Campari Group's aggressive and youth-oriented advertising campaigns.
But also around the world this custome has gained supporters.
In Montevideo, Buenos Aires and Punta del Este is now a frequent and successful drink and it's considered cool, delicious and trendy.
Standard Aperol Spritz Recipe
3 parts Prosecco
2 parts Aperol
1 splash soda
Serve with on the rocks in wine glass or rocks glass.
Garnish with a slice of orange.