Starting in 1912, it took seven years of experimentation for Padua, Italy–based brothers Luigi and Silvio Barbieri to create Aperol, a bittersweet, bright-orange apéritif.
A century later, the liqueur stars in one of the world’s most popular cocktails: the Aperol Spritz.
Di Beppe Restaurant and its sister eatery, Ask for Luigi, make large batches that get bottled into individual servings. Here’s the classic recipe. Cin cin!
3 oz Prosecco
2 oz Aperol
1 oz soda water
Fill a wineglass with ice. Add ingredients, stir, and garnish with an orange peel or twist.