Italian Aperitivo Guide: Campari, Aperol and Beyond

The aperitivo is an Italian ritual of drinking a light, bitter, low-alcohol drink before dinner to stimulate the appetite. It typically takes place between 6 and 8 PM and is accompanied by small snacks like olives, chips, or crostini. The drinks are bitter by design: the bitterness triggers digestive enzymes. Campari, Aperol, and Cynar are the defining ingredients of this tradition, served in simple preparations like spritzes, with soda, or in classic cocktails like the Negroni and Americano.

Campari is 25% ABV, intensely bitter, and a deep crimson red. Aperol is 11% ABV, much sweeter, and a lighter orange. Campari is used in the Negroni, Boulevardier, and Americano where its bitterness can stand up to spirits and vermouth. Aperol is primarily used in the Spritz, where its gentler profile pairs with Prosecco. They share the Italian aperitivo tradition but serve different roles. Campari is for when you want to challenge your palate. Aperol is for when you want to ease into the evening.

The Aperol Spritz is the most popular aperitivo drink worldwide: Aperol, Prosecco, and soda water over ice. The Negroni is the classic aperitivo cocktail: equal parts gin, Campari, and sweet vermouth, stirred and served on the rocks. The Americano predates the Negroni with Campari, sweet vermouth, and soda water. The Sbagliato replaces the Negroni's gin with Prosecco for a lighter take. Each of these drinks is designed to be sessionable and appetite-stimulating rather than spirit-forward.

Cynar is an Italian bitter liqueur made with artichoke leaves among its 13 botanicals. At 16.5% ABV it sits between Aperol and Campari in intensity. Its flavor is earthy, vegetal, and bittersweet rather than citrusy. Cynar works as a lighter alternative to Campari in Negroni variations, pairs exceptionally well with grapefruit juice, and makes a distinctive spritz. It is less well-known than Campari and Aperol outside Italy but is equally important to the aperitivo tradition.

You need three bottles: Campari, Aperol, and sweet vermouth. With those and a bottle of Prosecco you can make a Negroni, Americano, Aperol Spritz, and Sbagliato. Add gin and you have the full classic aperitivo cocktail range. Serve everything over ice with a citrus garnish. The food is simple: good olives, salted nuts, cured meats, and breadsticks. The point is not the complexity of the drinks but the ritual of slowing down before dinner.