Aperol was made in Padua in 1919 and was a product of the Barbieri brothers who launched the revolutionary idea of an aperitif with an alcohol content of only 11 percent. The Aperol became really successful only after the Second World War. That's why he is one of the most popular aperitif drinks in Italy today.
The original recipe has remained unchanged to this day and is based on a blend of rhubarb, gentian, bitter orange and herbs. The fruity-tart taste and the unmistakable orange notes of this Italian aperitif make it and already mixed as Aperol Spritz a classic.