Aperol
Gruppo Campari · Padua, Italy · Est. 1919
The lighter, sweeter Italian aperitivo behind the world’s most ordered spritz — and a lot more besides.
What is Aperol?
Aperol is an Italian bitter liqueur — an aperitivo — created in Padua in 1919 by the Barbieri brothers. The recipe is built around gentian root, rhubarb, cinchona, and a blend of herbs and roots, all combined to produce a sweet, lightly bitter drink with a vivid orange colour. At just 11% ABV it’s one of the lowest-strength liqueurs behind the bar, which is a large part of why the Aperol Spritz has become the go-to daytime and early evening drink it is today. You can read more about where Aperol fits in the wider world of pre-dinner drinks in our aperitif vs digestif guide.
Aperol is now owned by the Campari Group — the same company behind Campari — which makes the two liqueurs natural siblings, even if they taste quite different. Where Campari is assertively bitter and herbal with a 25% ABV, Aperol is gentler, noticeably sweeter, and considerably lighter in alcohol. That lower ABV isn’t a weakness — it makes Aperol genuinely sessionable in a way that most spirits aren’t, and the Spritz formula exploits that perfectly.
It’s worth noting that Aperol is more than a one-drink ingredient. The Spritz gets all the attention, but Aperol works well as a modifier in a range of cocktails where you want gentle bitterness and citrus character without the full intensity of Campari. It pairs well with food too — our pasta and cocktails pairing guide has some good examples of that in practice.
Flavour Profile
Aperol leads with sweetness — it’s noticeably sugary in a way that Campari isn’t — with bright orange and a gentle herbal backdrop. The bitterness is real but restrained, coming mainly from gentian root rather than the more aggressive cinchona and chinotto combination in Campari. There’s a soft vanilla note underneath everything that rounds out the finish and keeps it from ever feeling sharp. Overall it’s an approachable, easy-drinking flavour that doesn’t demand much from the palate.
Aperol vs Campari: What’s the Difference?
The question comes up constantly — and fairly so. Both are Italian aperitivi owned by the same company, both are bitter, and both go in spritzes. But they’re meaningfully different products and aren’t really interchangeable.
| Aperol | Campari | |
|---|---|---|
| ABV | 11% | 25% |
| Bitterness | Low–medium | High |
| Sweetness | High | Low–medium |
| Colour | Vivid orange | Deep ruby red |
| Key botanicals | Gentian, rhubarb, cinchona, vanilla | Chinotto, cinchona, herbs (secret) |
| Best known for | Aperol Spritz | Negroni, Americano |
| Sessionability | Very high — low ABV | Moderate — 25% ABV |
| Substitute for each other? | In spritzes, yes. In stirred cocktails like the Negroni, no — the bitterness and ABV difference is too significant. | |
The practical upshot: if a recipe calls for Campari and you only have Aperol, expect a noticeably sweeter and gentler result. It’ll still taste good, but it’ll be a different drink. The reverse — using Campari where Aperol is called for — risks making the cocktail significantly more bitter and boozy than intended.
Quick Facts
Category
Bitter Liqueur / Aperitivo
Country of Origin
Italy (Padua)
ABV
11%
Founded
1919 by the Barbieri brothers
Colour
Vivid orange (artificial colouring)
Key Botanicals
Gentian, rhubarb, cinchona, herbs and roots
Serve Neat?
Yes — over ice with an orange slice
Owned by
Campari Group (since 2003)
Substitutes for Aperol
Aperol’s combination of low ABV, mild bitterness, and sweetness is fairly specific — most substitutes will change the character of the drink noticeably. These are your best options depending on what you’re making.
Campari (use less)
The most obvious swap, but Campari is more than twice the ABV and significantly more bitter. If substituting in a Spritz, use roughly half the quantity and add a little simple syrup to compensate for the missing sweetness.
Italicus Rosolio di Bergamotto
A floral, bergamot-forward Italian liqueur with a similar ABV range. Less bitter than Aperol but lovely in spritzes where you want something more delicate and fragrant — and it looks stunning in a glass.
Lillet Blanc
A French aromatised wine with gentle bitterness and floral citrus notes. Lower in bitterness than Aperol, but works well in light spritz-style drinks and as a modifier where you want subtle complexity without much sweetness.
Pimm’s No.1
A British option with a similar low-ABV, sweet-bitter profile. Not Italian in character — it’s more herbal and tea-like — but it works surprisingly well in long, sparkling serves where Aperol would normally go.
Orange juice + simple syrup (non-alcoholic)
For a non-alcoholic Spritz, a mix of fresh orange juice, a splash of simple syrup, and a few dashes of orange bitters gets reasonably close to the flavour. The bitterness won’t be quite right, but it works well enough for a mocktail version.
Cocktails That Use Aperol
The Spritz gets most of the attention, but Aperol has a solid cocktail repertoire beyond it — especially in lighter, lower-ABV serves where its sweetness and colour do useful work.
Where to Buy Aperol
Aperol is one of the most widely distributed liqueurs in the UK — you’ll find it in virtually every supermarket, off-licence, and online retailer. Prices are fairly consistent across the board.
Amazon
~£13–16 / 70cl. Convenient and often includes multipack deals.
Master of Malt
~£14–17 / 70cl. Good for buying alongside Prosecco for a complete Spritz setup.
The Whisky Exchange
~£14–17 / 70cl. Also stocks the 1 litre format if you go through it quickly.
Supermarkets
Widely available in Tesco, Sainsbury’s, Waitrose, and M&S. Often the cheapest option at ~£12–15.
Storage
At 11% ABV, Aperol is lower in alcohol than most spirits, which means it’s slightly less shelf-stable than something like Campari — it’s worth paying a little more attention to how you store an open bottle.
Temperature
Once open, storing in the fridge extends the life of the flavour — the lower alcohol means it’s more vulnerable to oxidation at room temperature than higher-strength spirits.
Light
Keep away from direct sunlight. A fridge or dark cupboard are both fine — UV exposure will fade the vivid orange colour and dull the flavour over time.
Sealing
Always reseal tightly after pouring. The lower ABV means oxidation happens faster than with higher-strength liqueurs, so this matters more than you might expect.
Shelf life
Unopened: up to 3 years. Once open, best within 3–6 months for full flavour — particularly if stored at room temperature rather than in the fridge.