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Revision as of 05:03, 18 February 2025
Aperol
Aperol is an Italian aperitif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue and a bittersweet flavor profile. Aperol is known for its low alcohol content, which is 11% by volume, making it a popular choice for light, refreshing cocktails.
History
Aperol was created in 1919 by the Barbieri brothers, Luigi and Silvio, in Padua, Italy. The drink was introduced at the Padua International Fair and quickly gained popularity across Italy. The name "Aperol" is derived from the French word "apéro," which is a colloquial term for aperitif.
Ingredients and Production
Aperol is made from a secret blend of herbs and roots, including gentian, rhubarb, and cinchona. The exact recipe is a closely guarded secret, but it is known to include both sweet and bitter oranges. The production process involves infusing these ingredients in alcohol, followed by a period of aging to allow the flavors to meld.
Cocktails
Aperol is most famously used in the Aperol Spritz, a cocktail that combines Aperol with Prosecco and a splash of soda water. The Aperol Spritz is typically served over ice in a large wine glass and garnished with a slice of orange. Other popular cocktails featuring Aperol include the Aperol Sour and the Aperol Negroni.
Cultural Impact
Aperol has become synonymous with Italian aperitivo culture, a tradition of enjoying light drinks and snacks before dinner. The Aperol Spritz, in particular, has become a symbol of leisurely social gatherings and is enjoyed worldwide.
Marketing and Branding
Aperol's marketing has focused on its vibrant color and refreshing taste, often highlighting its role in social and celebratory occasions. The brand's logo and packaging emphasize its Italian heritage and modern appeal.
Gallery
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Aperol Sour served in a bar -
Aperol Spritz served at a restaurant
Related Pages
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Human Argininosuccinate Synthetase tetramer -
PDB 1j21 EBI -
Citrulline metabolism -
Active site of Thermus thermophilus argininosuccinate synthetase
