If you’ve ever been to Italy, especially around early evening, you’ve likely witnessed the vibrant aperitivo culture. Groups of people gather outside cafes, enjoying light snacks and sipping on brightly colored drinks, often red or orange, served in large glasses filled with ice. These iconic drinks are spritzes, typically made with either Aperol (orange) or Campari (red). Both Aperol and Campari have moved beyond Italian borders to become staples in cocktail bars and home collections worldwide. Today, ordering an Aperol Spritz or a Negroni is as common as asking for a Whiskey Sour or a Martini. While these two Italian aperitifs share similarities – both are bittersweet liqueurs designed to be enjoyed before a meal and are products of the Campari Group – understanding their distinct differences is crucial for any drink enthusiast. Let’s dive into a detailed Compare Drink exploration of Campari and Aperol.
What is Campari?
Campari is the heart of classic cocktails like the Americano, Boulevardier, and the trendy Negroni Sbagliato. Its striking red hue and signature bittersweet taste make it a beloved ingredient for bartenders and cocktail lovers alike. Campari leads the category of red bitter liqueurs, which also includes other notable options like Select Aperitivo and Contratto. Like most liqueurs, Campari starts with a neutral spirit or wine base infused with a secret blend of natural ingredients, including herbs, fruits, and spices. The exact Campari recipe, created in Milan in 1860, remains a closely guarded secret. According to drinks writer Amelia Schwartz, Campari’s flavor profile is characterized by “intense orange peel, rhubarb, and bark” notes. Historically, Campari’s deep red color came from carmine dye, derived from cochineal insects. However, since 2006, vegan dyes have been used. With an alcohol by volume (ABV) of around 28%, Campari is relatively high in alcohol compared to many other liqueurs and amari.
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Image alt text: A bottle of Campari liqueur, showcasing its distinctive red color and label, essential for comparing different drink options.
What is Aperol?
Aperol shares a similar production method with Campari, but its recipe, while also secret in its entirety, reveals some key ingredients that contribute to its orange color and less intense flavor. Aperol’s known components include bitter rhubarb, gentian root, and cinchona bark, the latter being responsible for the characteristic bitterness of tonic water. Combined with other fruits, flowers, and botanicals, Aperol develops a citrusy aroma with a subtle herbal undertone. The taste is often described as orange zest with hints of vanilla and a pleasant sweetness. Julie Reiner, a renowned bartender and partner in several NYC bars, playfully describes Aperol as “Campari with training wheels.” She explains, “Aperol is an excellent entry point into Italian bitters because it’s sweeter and less bitter than Campari.” Furthermore, Aperol’s lower ABV, at just 11%, allows its fruity notes to be more prominent, making it ideal for easy, all-day enjoyment.
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Image alt text: An Aperol bottle, highlighting its orange hue and label, contrasted here for a drink comparison emphasizing visual differences.
Campari vs Aperol: Flavor and Usage – A Detailed Drink Comparison
While both Campari and Aperol are Italian aperitifs and share a bittersweet profile, their flavor nuances and optimal uses in drinks differ significantly. When bartenders reach for Campari, they aim to inject depth, body, pronounced bitterness, and a touch of sweetness into a cocktail. Simon Sebbah, beverage director at Grand Tour Hospitality, emphasizes Campari’s richness, noting it brings “a deeper herbal, orange peel flavor” to any concoction. These qualities make Campari an excellent partner for robust spirits such as herbaceous gin and sweeter bourbon.
However, Campari’s intensity is a double-edged sword. As Reiner points out, “It can be a big bully in a cocktail,” potentially overpowering other ingredients. Yet, this boldness also inspires creative and complex combinations. At Saint Theos in New York, Sebbah experiments with Campari alongside other strong flavors like spices, bitters, and even balsamic vinegar, reinventing the classic Americano. One of Reiner’s signature cocktails, the Victory Garden, pairs Campari with acidic tomato water, leveraging Campari’s bitterness to balance the drink.
Aperol, in contrast, is practically synonymous with the Aperol Spritz. This iconic, simple cocktail combines Aperol, Prosecco, and club soda, typically garnished with an orange wedge. The Aperol Spritz perfectly showcases Aperol’s strengths: the bubbles enhance its citrusy aroma, while Prosecco’s sweetness harmonizes with Aperol’s bitter notes.
Aperol’s versatility extends to other fruity pairings. Sebbah suggests that “grapefruit works perfectly [with Aperol] as well as watermelon for warmer days.” Aperol’s sweetness complements sweet-and-sour fruits, adding bitter complexity to juicy drinks. In the popular Paper Plane cocktail, Aperol introduces a welcome sweetness when mixed with Bourbon and another bittersweet liqueur.
Whether you’re crafting a refreshing highball or a sophisticated stirred cocktail, both Aperol and Campari offer vibrant color and distinctive flavor. For a simple yet delicious option, Reiner recommends pairing either Aperol or Campari with smoky mezcal for an effortless cocktail. Ultimately, choosing between Aperol and Campari depends on the desired intensity and flavor profile of your drink. Aperol offers a lighter, sweeter, and more approachable bitterness, ideal for easy-drinking spritzes and fruity cocktails. Campari provides a bolder, more complex, and intensely bitter flavor, perfect for classic cocktails that demand depth and structure. Experimenting with both is the best way to discover your preference and master the art of compare drink mixology.
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Image alt text: A side-by-side comparison of an Aperol Spritz and a Negroni cocktail, visually representing the drink comparison discussed in the article.
