I’ve fallen in love with this stuff. It’s bitter, it’s sweet, it’s versatile. And anything that blatantly features rhubarb as a primary ingredient automatically pushes its way to the top of my I-have-a-crush-on-you list.
All summer I was mixing up new drinks with this orange-eyed beauty, but first I took a look at its history and classic uses. Apparently, when it comes to happy hour drinking, Aperol is as common in Italy as $3 Tecate cans are in East LA. I’m not saying it’s better or worse…I’m just saying I WANT.
If you’re not convinced, you will be:
Why Aperol Should Be Your New Best Friend - on VinePair