Aperol Spritz, often described as an Italian sunset in a glass, is a popular bittersweet aperitif born in northern Italy. It is a front runner during aperitivo, the period of time in the early-to-late evening in which Italians enjoy a pre-dinner cocktail. The Aperol Spritz is arguably the country’s most popular drink, and a case could be made for it to bear the onus of being Italy's national cocktail. In the Veneto region of northern Italy, roughly 300,000 spritzes are drunk every single day, according to Mashed.
In recent years the drink has spread to other countries, most notably the United States, and become something of a global sensation. And while it has experienced incredible commercial and cultural success in the past two decades, the ubiquitous Aperol Spritz is not a 21st-century phenomenon. The vibrant orange aperitif has been around since the early 20th century, and the origins of the spritz itself actually trace its origins back to the 1800s, to before Italian unification in 1861.
PADUA: BIRTHPLACE OF APEROL
In 1912, brothers Luigi and Silvio Barbieri inherited their father’s liquor company in Padova, a city in Italy’s Veneto region. After seven years of experimentation, they debuted Aperol in 1919, its name inspired by the French word “apéro,” meaning apéritif. According to Aperol, the original recipe, which is still in use and has remained a secret for over 100 years, is a delicately balanced infusion of oranges, herbs, roots, and more.
The origins of the spritz, however, actually precede the Barbieri Brothers. The spritz aspect of the cocktail dates back to the 19th century when the region of present-day Veneto, amongst others, was a controlled province of the Austro-Hungarian Empire. When Austro-Hungarian soldiers first tasted Italian wines, they found them to be too strong for the delicate palates, so they added a splash (in German, a “spritz”,) of water to dilute the flavor, according to Eater. Fast forward to the 20th century when the Barbierbi brothers were creating their Aperol aperitif, and the term “spritz,” took on its current definition: a wine-based cocktail made with a bittersweet liquor and topped off with a splash of soda.
20th CENTURY AND BEYOND
Aperol was acquired in 2003 by Gruppo Campari which propelled the drink’s status through a number of aggressive advertisements. The cocktail was branded as a light, fruity yet bitter drink that could be enjoyed with friends and family. Today, the Aperol Spritz’s main selling point is its low alcohol content, only 11 percent, and refreshing taste that can be enjoyed in any season. Gruppo Campari reports that the aperitif's top markets are Italy, Germany, and Austria.
There are variations to how the drink is made. In Padova, the aperitif's birthplace, you’ll most likely find an Aperol Spritz made with sparkling Prosecco and garnished with an orange slice, as outlined by the original recipe. In Venice, however, an Aperol Spritz will likely be made with dry white wine and be garnished with both an orange slice and an olive. Regardless of how your cocktail is served, this is Aperol’s full and official recipe, as stated on its website.
Preparation time: 5 minutes
- Fill a white wine glass with ice
- Pour 3 parts of Prosecco D.O.C. (9cl)
- Follow with 2 parts of Aperol (6cl)
- Add 1 splash of soda (3cl)
- Garnish with an orange slice
Asia London Palomba
Asia London Palomba is a trilingual freelance journalist from Rome, Italy. In the past, her work on culture, travel, and history has been published in The Boston Globe, Atlas Obscura,The Christian Science Monitor and Grub Street, New York Magazine's food section. In her free time, Asia enjoys traveling home to Italy to spend time with family and friends, drinking Hugo Spritzes, and making her nonna's homemade cavatelli.