Aperol is a bright orange, bittersweet Italian aperitif created in 1919 in Padua by the Barbieri brothers as a lighter alternative to heavier, more bitter aperitifs of the time; it is now produced by the Campari Group. Its color and flavor come from a maceration of bitter orange, gentian, rhubarb, cinchona, and other botanicals.
Aperol is best known as the base of the Aperol Spritz (Aperol, prosecco, and soda water), a staple of Italian aperitivo culture, and also appears in the Negroni Sbagliato and the Americano. Its bittersweet, citrusy flavor is milder than Campari's, making it a more approachable introduction to bitter aperitifs.
Beyond drinks, Aperol can flavor marinades, vinaigrettes, sauces, sorbets, and granitas, and its bright orange color makes it a common garnish for desserts and cocktails.