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Quick review An Italian aperitif based on fresh oranges and spicing herbs, with a refreshing bittersweet flavor. Highly recommended to be drunk before meals, neat as a liqueur, or in an "Aperol Spritz" cocktail, in addition to dry sparkling wine, soda and an orange slice, and feel like in an Italian café. The production of the Aperol began in 1919, and its secret recipe is used in its preparation to this day. Word from the expert The Aperol was launched in 1919 by the Barbieri Brothers for an international exposition that was held in northern Italy. Soon it became very popular in Italy, and after the second World War it also reached bars and restaurants all over Europe. At the end of the 1990s Campari purchased Aperol, and today the Aperol is non-officially called "Campari's little brother", due to its refined flavor and its relatively low alcohol content.