An orange aperitif is a lightly bitter alcoholic drink, based on a neutral spirit or wine infused with bitter-orange zest or juice, meant to be sipped before a meal to stimulate the appetite. The category grew out of 18th- and 19th-century Italy as a lighter alternative to heavier amari; Aperol, created in Padua in 1919, and Campari are the best-known examples, both built on a proprietary blend of citrus, herbs, and roots. France's Lillet Blanc is a related citrus-forward aperitif, though built on a wine base rather than a spirit. Orange aperitifs are drunk neat, over ice, or in cocktails such as the Aperol Spritz, and in cooking they can flavor marinades, vinaigrettes, and glazes, or be used to deglaze a pan.