Aperol is a new discovery for me. I was approached a couple of weeks ago to try it but must admit to being unfamiliar with the drink. Its certainly not a new drink though – originating in 1919, it became a popular drink for young adults in Italy, post war.
Aperol is a bright orange colour (I spotted a lady drinking it in the Trafford Centre last week and straightaway knew what it was!) with a mix of orange & herb flavours. It is described as a unique taste and it most definitely is. Not too strong, it is not overpowering which makes it more than suitable for a variety of cocktails.
The most popular way of serving Aperol is the Aperol Spritz – A combination of 2 parts Aperol, 3 parts prosecco & splash of soda.
I wanted to test its use in a different type of recipe though so tried it in a simple Mascarpone Trifle.
Other trifle recipes can be found at these blogs:
British Blackberry & White Chocolate by Emma from Supper in the Suburbs.
Raspberry & Gin Trifle from Claire at Foodie Quine (I hope if I ever meet Claire she makes this for me!)
And not forgetting my own Christmas Lemon Curd & Amaretto Trifle
Disclosure: This post is in collaboration with Aperol – I have been provided with expenses to produce this post. All findings and opinions are my own and accurate at time of publishing. There is a short video showing how to best make an Aperol Spritz here.