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Aperol, prosecco, soda. The bright orange face of European aperitivo culture, now a global summer staple.
Typical way it's made: 3 oz prosecco, 2 oz Aperol, 1 oz sparkling water, orange slice
Under Habsburg rule, Austrian soldiers and clerks in the Veneto found the local wine too strong and asked for a spritz of water. The custom hardened into an aperitif, and bitter liqueurs joined between the wars. Aperol itself debuted at Padua's 1919 trade fair; its company spent decades promoting the 3-2-1 spritz that finally conquered the world's patios in the 2010s.
Did you know
Aperol takes its name from 'apero', French slang for an aperitif. By the company's telling, the Barbieri brothers spent seven years on the recipe, and it has never changed since its 1919 debut.
Also known as: spritz
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