Giuseppe Barbieri introduced in 1919, during a trade fair in Padua, Italy, a new type of drink with a red color, made from an infusion in alcohol of sweet and bitter orange, rhubarb, cinchona, entian and other herbs that, with the adding water and sugar, creates a unique taste liquor.
From 1950 comes the new recipe of the venetian tradition Aperol spritz: 1 ¼ oz Aperol, 2 oz of Prosecco and a splash of seltzer or soda.
Aperol‘s history binds, from here on, inextricably to spritz up to the threshold of 2000 in which will be a real spritz revolution.
It has an alcohol volume of 11%.
