A Little History

Aperol itself was first created in 1919 by brothers Luigi and Silvio Barbieri in Padua, Italy, and introduced at the International Fair that year. With its low alcohol content, vibrant orange color, and bittersweet profile, it quickly became a favorite aperitivo in Italian café culture.

Fast forward nearly a century: in the mid-2000s, legendary bartender Audrey Saunders of New York’s famed Pegu Club crafted the Intro to Aperol. The drink was designed as a gateway cocktail—an approachable yet sophisticated way to introduce guests to Aperol’s unique flavor. By balancing Aperol’s gentle bitterness with gin, citrus, and a touch of sweetness, Saunders made a spirit that could feel niche suddenly feel universal.

Today, the Intro to Aperol remains one of the best examples of how modern bartenders reimagined classic European liqueurs for the craft cocktail era.

 

Ingredients 

2 Ounces Aperol

1 Ounce London Dry Gin

0.75 Ounce Fresh Lemon Juice

0.5 Ounce Simple Syrup (1:1)

2 Dashes Orange Bitters 

Garnish: Orange Slice

Method

Build the Drink: In a shaker, combine Aperol, gin, lemon juice, simple syrup, and orange bitters with ice. Shake well until chilled.

Strain & Serve: Strain into a chilled coupe or serve over a large ice cube in a rocks glass.

Garnish: Add an orange swath.