When it comes to summer cocktails, it’s hard to beat a Negroni or Aperol Spritz. Both are refreshing without being sweet.
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It’s easy to assume that Campari and Aperol, the two Italian aperitifs that define cocktails, now both owned by Gruppo Campari, are interchangeable. However, that is certainly not the case. Here are the differences between the two:
They come from different places.
The Barbieri brothers, Luigi and Silvio, originally created Aperol in 1919 in the Italian city of Padua. About 200km west of Milan, and 59 years earlier, Gaspare Campari invented his namesake bitter.
They are different colors.
Aperol and Campari are easy to spot due to their vibrant colors. While the origins of Aperol’s red-orange hue are intentionally shrouded in mystery, the bright and radiant red of Campari used to come from carmine dye, which was derived from crushed cochineal insects. However, Gruppo Campari stopped using carmine in its production in 2006.
They taste different.
Aperol is certainly the sweeter of the two and contains notes of bitter orange and gentian and cinchona flowers. Campari, however, is significantly more bitter with notes of rhubarb, red fruits, and a floral bouquet of potent (and mysterious) herbs.
They have different alcohol content.
An easy way to remember this fundamental difference is to keep the colors of the two aperitifs in mind; the redder it is, the more alcohol it has. Aperol has only 11%, except in Germany where it is 15%. Campari, on the other hand, ranges from 20.5% to 28.5%, depending on the country in which it is sold.
They have different uses.
Due to Aperol’s lower alcohol content and less aggressive flavor, it is more commonly used as a complementary component in lighter cocktails, like the classic Aperol Spritz, which is three parts Prosecco, two parts Aperol, and one part soda. Campari, however, has a more prominent flavor and, as such, acts as a dominant component in cocktails like the Negroni and the Americano, both with equal parts Campari.
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