Aperol is made from a blend of botanicals, primarily featuring citrus oil from both sweet and bitter oranges, rhubarb, gentian root, and cinchona bark. While these key ingredients are known, the full recipe remains a closely guarded secret.
Aperol is a popular Italian aperitif known for its vibrant orange hue and bittersweet flavor profile. It's a staple in cocktails, most notably the Aperol Spritz.
Key Ingredients in Aperol
According to available information, including the provided reference, the known components contributing to Aperol's distinct taste include:
- Citrus Oils: Derived from sweet and bitter oranges, these oils provide a significant part of Aperol's bright, zesty character. This dual use of orange varieties balances sweetness with a pleasant bitterness.
- Rhubarb: This adds a tart and slightly earthy note, contributing to the overall complexity of the flavor.
- Gentian Root: Known for its intense bitterness, gentian root is a common ingredient in many aperitifs and digestifs, including Suze and Angostura bitters. It provides a crucial bitter counterpoint to the sweetness.
- Cinchona Bark: Sourced from the Cinchona tree, this ingredient is also responsible for bitterness and is used in quinine-based beverages like tonic water.
| Ingredient | Primary Flavor Contribution | Notes |
|---|---|---|
| Citrus Oil (Orange) | Zesty, Sweet, Bitter | From both sweet and bitter oranges |
| Rhubarb | Tart, Earthy | Adds complexity and balance |
| Gentian Root | Bitter | Common botanical in bitters and aperitifs |
| Cinchona Bark | Bitter | Also used in tonic water |
The Secret Recipe
While the ingredients listed above are confirmed components, the other ingredients remain a mystery. The exact proportions and the full list of botanicals used in Aperol's recipe are proprietary and have been kept secret since its creation in 1919 by the Barbieri brothers. This secrecy adds to the mystique and unique nature of the beloved aperitif.
Understanding the known ingredients helps appreciate the balance of flavors in Aperol, from the initial citrus burst to the lingering bittersweet finish provided by botanicals like gentian and cinchona.
