The Evolution of Aperol: Exploring the World of Amaro beyond Campari and Averna

I recall making a video titled "the one-bottle home cocktail bar" where I argued that one bottle of amaro could make enough complex drinks to keep you entertained for several parties. That's still true, but there is a technical inaccuracy in the way I was talking about amari. As you can tell by my refined and correct usage of amaro's plural form, I'm no longer chained to a platonic allegorical cave wall stuck thinking of amaro only as dark and medicinal like averna.

Now I know all about Campari, an amaro that deserves its own video, Cynar, an amaro made out of artichokes, and... the sweetest brightest most familiar of them all: Aperol. Aperol is, by the hair of its navel, still technically classified as a type of amaro. If you can think of Campari as 80% bitter and 20% sweet, Aperol is the opposite. It still brings some bitterness, but it's mostly about sweet citrus contribution. The most popular Aperol recipe is the Aperol spritz. That's 2 parts aperol, 3 parts prosecco, and a one part club soda. Easy to measure out, easy to make, and easy to drink.

The Aperol spritz has become a staple of Italian culture and a favorite among friends gathering for the summer. But have you ever wondered what makes Aperol so unique? The answer lies in its production process. Aperol is made using a combination of orange and rhubarb extracts, as well as other botanicals, which gives it its distinctive bitter flavor. The brand's website notes that Aperol is not just a drink, but an experience, one that requires a certain level of sophistication and elegance to appreciate.

As someone who has been experimenting with amari for years, I can attest to the fact that Aperol is a game-changer. It adds a depth of flavor to any cocktail that you might not have thought was possible. But, as I mentioned earlier, Aperol barely makes it into the category of amari. Amari only get more bitter from here. All of these cocktails are definitely on the back half of the "approachable to challenging" spectrum, so if you try them out and it turns out that Aperol is in fact too bitter for your palate, you may wish to put the world of amaro exploration behind you.

It's not just about personal taste, though. The world of amaro has a rich cultural significance that goes beyond individual preferences. Amaro is often associated with Italian tradition and heritage, and is typically enjoyed during social gatherings and celebrations. But what makes amaro so special? Is it the unique flavor profile, or is it something more?

For me, the answer lies in the fact that amaro is a drink that requires attention and appreciation. It's not just about pouring a glass of liquid and calling it a day; it's about understanding the nuances of flavor and texture. Amaro is often described as a bitter-sweet drink, but I think that's an oversimplification. The truth is that amaro is a complex drink that can evoke a wide range of emotions and sensations.

Of course, not everyone may share my enthusiasm for amaro. Some people might find it too bitter or overpowering, while others might prefer the sweeter more traditional cocktails. And that's okay! The world of cocktail making is all about experimentation and discovery, and there's no one-size-fits-all approach to enjoying a good drink.

As I mentioned earlier, I'm not alone in my love for amaro. There are many people out there who share my passion for this unique and complex spirit. And if you're new to the world of amaro, don't worry – it's easy to get started. Just remember that amaro is a drink that requires patience, attention, and practice.

For those who might be interested in exploring the world of amaro beyond Campari and Averna, I highly recommend checking out some of the other brands available. Cynar, as mentioned earlier, is an amaro made from artichokes, which gives it a unique flavor profile that's both bitter and sweet at the same time.

Another great option is Nonino, an amaro made with a blend of herbs and botanicals that includes licorice root, vanilla, and citrus. It's a bit more expensive than some of the other brands on the market, but trust me – it's worth every penny. And if you're feeling adventurous, you could always try experimenting with different combinations of amari to create your own unique cocktail recipes.

Of course, no discussion of amaro would be complete without mentioning Zbiotics, a brand that has taken the world by storm with its genetically engineered probiotic drink designed to tackle rough mornings after drinking. When you drink, alcohol gets converted into a toxic byproduct in your gut. Zbiotics produces an enzyme to break that down.

It's worth noting that these aren't for going on a rager. It's for people like me who have gotten to the age where a couple of glasses of wine can ruin the whole next day. After Zbiotics, you still need to drink responsibly, and get a good night's sleep. Memorial Day weekend is coming up this month, so you might want to keep a box of Zbiotics handy in case you get invited to an afternoon of high-ABV IPAs in the sun.

Go to zbiotics.com/SHAQUILLE to get 15% off your first order when you use SHAQUILLE at checkout. You can also sign up for a subscription using my code so that you're always stocked up. Zbiotics is backed with 100% money back guarantee, so if you're unsatisfied for any reason, they'll refund your money, no questions asked.

As I mentioned earlier, I don't know why I only allow myself a sweet pink tropical drink unless it has a bit of punishment mixed in. Is it my Mexican nature to associate flavor with burning spice? Or the Catholic upbringing that made enlightenment inseparable from suffering? Classic nature vs nurture: Either way it's your parents' fault. And who am I kidding – it's just because I'm a cocktail geek at heart.

The world of amaro is all about exploration, experimentation, and discovery. Whether you're a seasoned pro or a complete newbie, there's always something new to learn, and always another drink to try. So what are you waiting for? Grab a glass, pour yourself a shot, and let the journey begin!

"WEBVTTKind: captionsLanguage: enA long time ago I made a video called “the one-bottle home cocktail bar” in which I  argue that one bottle of amaro can make enough complex drinks to keep you entertaining guests  several parties over. That’s still true, but there is a technical inaccuracy in the way I was talking  about amari. As you can tell by my refined and correct usage of amaro’s plural form, I’m no  longer chained to a platonic allegorical cave wall stuck thinking of amaro only as dark and medicinal  like averna. Now I know all about campari, an amaro that deserves its own video, cynar,  an amaro made out of artichokes, and… the sweetest brightest most familiar of them all: Aperol.Aperol is, by the hair of its navel, still technically classified as a type of amaro. If  you can think of campari as 80% bitter and 20% sweet, Aperol is the opposite. It still brings  some bitterness, but it’s mostly about sweet citrus contribution. The most popular Aperol  recipe is the Aperol spritz. That’s 2 parts aperol, 3 parts  prosecco, and a one part club  soda. Easy to measure, easy to scale, and easy to drink, this will forever be the star of low-ABV  beverages to enjoy al fresco for drinkers who wish to appear more worldly than a mimosa-enjoyer.The problem for a solo-drinker is that it’s not realistic to open a whole bottle of champagne  for a single beverage. Not to mention the price. That’s why I’m such a big fan of the spaghett.  It’s a lower-brow version that uses cheap inoffensive beer as the source of effervesence.  Open a bottle of High life, glug out a neck’s worth to make room, and add equal parts aperol and  fresh lemon juice. I like an ounce each for a standard 12 oz beer bottle. Scale that up or down  for tallboys or ponies. This works just as well with other relatively flavorless beers like Modelo  or Peroni. I like high life because the clear bottles make for a nice presentation. It’s bubbly,  red, a little sweet, and enjoyed out of glass just like a fancy spritz,  but the yeasty presence of light beer makes it feel less precious and more substantial.This next one’s for anyone who has mezcal leftover from making gochujang pasta. It’s  called a Hey Mambo, and it calls for a half ounce each of mezcal and tequila. If you’re  a big fan of that intense smokey flavor, you can simplify it by going mezc-all the way,  but cutting it in half makes it a lot more approachable. Think of this drink like a  friendly pina colada, but with smoke and bitterness to make it swanky and  sophisticated. Last summer I was throwing these things back like crazy, but I finally slowed  down after reading the nutrition facts on the back of the bottle of Coco Real … Whoops.If you’re flushed with cash, here’s your excuse to try the Paper Plane. It uses  equal parts Aperol, lemon juice, bourbon, and Amaro nonino. My big tip with this one  is to really shake the hell out of it. You need the ice to aerate and dilute the sweet and sour  intensity of these ingredients. Take note of all the reasons why this is such a great  cocktail to make yourself at home: it’s equal parts of everything, so it’s easy to measure,  even if all you had was a thimble or a bottle cap. It doesn’t need a big fussy  crystal clear ice cube to present nicely, and it doesn’t require you to open a whole bottle  of champagne or vermouth to make one. The one downside? Amaro Nonino is expensive and  doesn’t have a whole lot of other use cases unless you like it enough to sip straight  like me. (You can use Amaro Montenegro as a substitute that costs half as much).The word Amaro is italian for bitter, and since aperol barely makes it into the category,  amari only get more bitter from here. All of these cocktails are definitely on the back half of the  “approachable to challenging” spectrum, so if you try ‘em out and it turns out you that Aperol is  in fact too bitter for your palate, you may wish to put the world of amaro exploration  behind you. Alcohol culture involves so much cool guy drink vs silly baby drink discourse,  but don’t get down on yourself for disliking a flavor compound born out of evolutionary  survival. I don’t know why I only allow myself a sweet pink tropical drink unless it has a  bit of punishment mixed in. Is it my Mexican nature to associate flavor with burning spice,  or the Catholic upbringing that made enlightenment inseparable from suffering?  Classic nature vs nurture: Either way it’s your parents’ fault. And who wouldn’t drink to that?Zbiotics has paid to be mentioned at the end of this video. ZBiotics is the world’s first  genetically engineered probiotic. It was invented by PhD scientists to tackle rough mornings after  drinking. When you drink, alcohol gets converted into a toxic byproduct in your gut. ZBiotics  produces an enzyme to break that byproduct down.It’s worth noting that  these aren’t for going on a rager. It’s for people like me who have gotten to the age where a couple  glasses of wine can ruin the whole next day. After Zbiotics, you still need to drink responsibly,  and get a good night’s sleep. Memorial Day weekend is coming up this month, so you might want to keep  a box of Zbiotics handy in case you get invited to an afternoon of high-ABV IPAs in the sun. Go to  zbiotics.com/SHAQUILLE to get 15% off your first order when you use SHAQUILLE at checkout. You can  also sign up for a subscription using my code so that you're always stocked up. ZBiotics is backed with 100% money  back guarantee so if you’re unsatisfied for any reason, they’ll refund your money, no questions  asked. That’s ZBiotics dot com slash SHAQUILLE and use the code SHAQUILLE at checkout for 15% off.\n"