Aperol

Rating: 15/23 Nose: Subtle sweetness and light fruit are present, alongside mineral water and a hint of bitterness. Red fruits like strawberry and cherry are noticeable. The aroma is somewhat subdued and seems a bit diluted, with flavors that are not of the highest quality. Palate: A watery texture with sweet fruit notes, reminiscent of strawberry gummies, accompanied by a broad, generic herbal bitterness. At times, it hints at floral or burnt notes, but these are very faint. The flavors lack quality and cohesion. It also feels quite watery, and surprisingly, the alcohol is detectable despite its low proof. Its best use might be in a spritzer or a cocktail that benefits from its lightness. Finish: A bitter finish with a slight artificial red coloring taste. There's some sweetness from red fruits, but it's not prominent. The finish is unpleasant. - Conclusion - This liqueur is entirely disagreeable. While not the absolute worst, it would likely score an 8 or 9 neat. My disappointment with Campari was significant, but this is far worse. It clashes with gin, creating a bizarrely terrible combination. Rye, however, pairs very well with it (except for a specific rye, due to its nature). It's much more enjoyable with rye than on its own. Its impact on the rye is uncertain, but novice whiskey drinkers might enjoy the pairing. Bourbon also works quite well. Mixing it with a particular bourbon surprisingly results in a sweeter cocktail than either component. Another bourbon works especially well. Rum is also a good match, from drier to very sweet varieties. Blanco tequila didn't fare well, but surprisingly, several types of scotch, from a particular brand to another, worked quite well! One particular scotch might be controversial due to its oiliness clashing with the Aperol profile. Another scotch did not work at all. However, a specific whiskey with smoky, barbecue notes complements Aperol's sweet fruitiness exceptionally well. This is a notable pairing, though that whiskey is no longer produced. My surprising conclusion is that Aperol mixes well with many spirits, just not the ones I would have predicted. Personal preference also plays a role. I'd generally prefer to drink the spirits that pair well with Aperol on their own, making me hesitant to keep it stocked. However, it's an easy way to add pleasant sweetness and fruitiness, making difficult drinks more approachable for beginners. It's difficult to assign a rating. I'll lean towards rating it based on its utility in informed cocktail creation, as that's its most controlled and beneficial application. I actually find it superior to Campari in many cocktails, creating a much better drinking experience for ad-hoc creations when a mildly refreshing cocktail is desired. This makes scoring challenging. While Campari is essential for a few specific cocktails, I'm more confident in my ability to craft a good cocktail with Aperol and other ingredients than if I only had Campari. After considerable reflection and comparison, my conclusion is that while it enhances many spirits, it slightly degrades some, and the improvements to good spirits are minor. I didn't dare mix it with excellent spirits. Furthermore, I didn't find any spirit that was better mixed with this than with another specific amaro. Although I focused on rye and bourbon for this comparison, I still believe it's not as effective a mixer as that amaro, even in its classic spritzer form. Narrowing down a numerical score, I'm considering the 14 to 16 range. It's certainly not a 14 neat, but it's clearly intended as a mixer. It immediately improves many spirits when mixed, indicating its broad cocktail utility. However, it doesn't elevate drinks to exceptional levels. A score of 15 or 16 seems most reasonable. I'll settle on 15. Occasionally, I find instances where Campari is preferable, but for the most part, Aperol is the clear choice. However, in many standard applications, it's inferior. I'm now considering a 14 or even 13, but I'll stick with 15. Ultimately, Aperol's main advantage—its lightness and tropical character—is also its drawback. Its use is highly dependent on the situation.

Appearance (neat): A nearly radiant orange hue. Appearance (diluted): A nearly radiant orange hue (haha). Aroma (neat): Aged, earthy orange. Resembles orange liqueur with a layer of sandalwood and soil-like spice scents. Various citrus peels in the background. Aroma (with prosecco): Yeasty white wine or champagne. The citrus scents are largely hidden, though a faint hint emerges. Flavour (neat): Sweet citrus on entry that turns slightly bitter citrus in the finish, yet sweet notes remain dominant. It's nearly, but not quite, pleasant on its own over ice. Flavour (with prosecco): The original recipe suggests dry prosecco in a 1:1 ratio with a dash of soda water. This preparation yields a very well-balanced sweet/bitter beverage that is lengthy, cooling, and displays complexity from the citrus and grape elements. A true classic that is regrettably nearly forgotten now after a short period of interest from Western palates. How transient our tastes are, but perhaps this worthy cooler only truly shines when savored in its traditional form in tranquil settings on a warm late afternoon in Italy. As dusk approaches and the first stars appear, order another, along with a shot of Lucano or Averna - add the amaro to the long drink liberally, and relax into a couple of hours of refined intoxication. If a skilled house band is playing, even better. While the sweet/bitter harmony of the classic preparation with Italian prosecco is superb, for a change, try it with rosé or blush sparkling wines from your locale. In Australia, anything sparkling from De Bortoli, Wolf Blass, or Brown Brothers (among many others) would be recommended. In the US, there are undoubtedly numerous excellent Californian wines that would pair wonderfully with this aperitif. If you prefer sweeter drinks, consider moscato, sparkling syrah, or even add sweet soft drinks. Similar to Pimm's, the possibilities are endless for using this as a base for long drinks, but don't be surprised if after several weeks of exploration, you return to the simple dry prosecco version. After all, simplicity is the essence of sophistication. Considering the very fair price, having a bottle of this at home is a simple choice, especially during summertime. "Good": 83/100 (3.5 stars)

I need something for a fizzy bourbon drink. Perhaps ginger beer, some kind of berry jam, bitters, and something else... could this be the one? It looks like Kool-Aid and smells like a sugary childhood beverage. The aroma is reminiscent of tropical fruit punch, with notes of cane sugar and orange peel. It drinks like a moderately thin cough syrup, sweet at first and finishing with bitterness. Flavors include cherry, allspice, clove, blood orange, and walnut. This one is tough to score. It’s a little uneven, or perhaps split personality, but still intriguing. Even with its light texture, the taste lingers. I wouldn’t sip it straight, which explains the lower mark. However, I don't know of any liqueur I'd actually drink neat. This would likely outperform Beam White Label and several other bourbons in the $25 range. I suspect this could be good for adding sweet citrus to a Kentucky Mule, maybe with a touch of honey, jam, and the previously mentioned bitters (though these might become redundant). Time to try it with some New Riff's offerings (I find young craft bourbons make great mules). Happy spring!

The moment I see Aperol, the Aperol spritz comes to mind. I'm not really into that drink, so the draw of Aperol compared to Campari has always escaped me, though many people clearly disagree. The aroma is very sweet with some grapefruit zest. The taste follows the sweetness, with sugar-coated fruits, possibly candied oranges or grapefruit, and very little bitterness. The finish is smooth, as expected with 11% ABV, and the sweetness dominates completely. As you can tell, it's not my favorite, but for those with a craving for sugar who dislike strong bitterness yet want a touch for depth, it might be suitable. It's frequently used in mixed drinks, and while I'm not keen on it unless used sparingly, it has its place there. I'd rate it a 2 on its own, but a 3 in cocktails, so I'll average it out to 2.5.

I'm aware Aperol has existed for a century and the spritz has been very popular in the US since around 2018 (and likely earlier), and I ought to be doubtful or perhaps scornful, but they are a new discovery for me, and when paired with sunshine and an outdoor setting, wow, I could drink them endlessly. At a 2:1 wine-to-aperitif proportion over ice, I believe sweet-bitter correctly describes the taste. The sweetness is definitely present, but not overly sticky when balanced with dry wine and ice, and the herbal + bitter orange notes counteract everything well and maintain interest with every sip. Even better with a little more citrus oil - expressed orange peel or a few drops of bitters. Pairs well with any dry white or rosé, bubbly or still. I haven't tasted it straight over ice, and I don't plan to. I'm already certain it's superior this way. Perhaps I'll eventually tire of these, but let's just say I need to stock up on a few bottles for the warmer weather season of 2020.

This liqueur is a definite crowd-pleaser and perfect for refreshing beverages when it's warm out. I bought one roughly a month ago, and it's almost empty. It offers delightful, subtle citrus flavors without an overwhelming bitterness. I've experimented with several of their suggested spritzer recipes, and they've been a mixed bag, from just okay to really good. However, the standout drink that inspired me to get this liqueur is the "Spaghetti," and it's fantastic for hot weather. You'll need a light beer, such as standard Bud or Miller, or a pilsner. Combine 1 ounce of Aperol with 0.5 ounces of freshly squeezed lemon juice (I use the juice from half a small lemon) in a glass, then top it off with the beer and enjoy. It's crucial that the beer is chilled, otherwise, the bitterness will be the initial flavor you notice. I truly adore this liqueur and wholeheartedly endorse it. It functions excellently as a mixer, though I wasn't a fan of it neat or on ice. Cheers.