What kind of alcohol is Aperol anyway?
Aperitivo in Italian and aperitif in French.
In Japanese, it is directly translated as "aperitif," but it is also a part of the food culture of both countries, meaning "a drink before dinner. Aperol" is a liqueur that originated in Italy in 1919.
Perhaps that is also why the booths at the venue have a somewhat relaxed atmosphere. The name "Aperol Spritz Piazza" was inspired by the bustling piazzas of Italy. Come to think of it, I was told many times to relax & enjoy, and I think they want to convey the whole culture of the event, not just the drinking of alcohol.
In Italy, a bottle of "Aperol" is so commonplace that it is difficult to find a trattoria or ristorante that does not carry it. In Italy, when people have an aperitivo, they don't say, "Well, let's just drink it raw," but rather, "'Aperol spritz' for now.
Aperol's main ingredients include bitter orange, genziana, chinchon, and other herbs and spices, and its alcohol content is a bit more moderate than wine at 11 degrees. The taste is characterized by a bitter with a hint of sweetness.
The signature cocktail, the "Aperol Spritz," is the drink that has defined its worldwide popularity. Combining "Prosecco" (Italian sparkling wine), "Aperol" and soda in a 3:2:1 ratio in a glass filled with ice and garnished with an orange, the cocktail has a refreshing taste and is really easy to drink. It was also the combination that people in the audience were drinking. It's so popular around the world that it's served at large festivals like "Coachella" and "Primavera Sound."
