Aperol is the iconic Italian aperitivo — a vivid orange, gently bitter liqueur made to open a meal — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Light, citrusy and lower in alcohol than most bitters, it is the heart of the beloved Aperol Spritz and a perfect way to begin an evening. We list it because nothing says aperitivo quite like that bright orange glass, and its easy bittersweetness pairs naturally with our antipasti.
About the Producer
Aperol was created in 1919 by the Barbieri brothers, Luigi and Silvio, in Padua, Italy, after years of experimentation. It found its widest fame in the decades after the Second World War and became inseparable from Italian aperitivo culture. Aperol joined the Campari Group in 2003 and is now one of the group’s flagship brands, still instantly recognizable by its glowing orange color.
Style & Production
Aperol is an aperitivo liqueur made by infusing a blend of botanicals — among them bitter and sweet oranges, gentian, rhubarb and cinchona — into a neutral spirit and wine base, which is then sweetened. The result is a comparatively low-strength, approachable bitter: bright in color, moderate in alcohol, and built for refreshment rather than intensity. Its exact recipe is a closely guarded blend, but that orange-and-herb character is unmistakable.
Tasting Notes
The nose leads with sweet orange and a whisper of bitter herbs. The palate is bright and lightly sweet, with orange and citrus up front giving way to a gentle, rhubarb-and-gentian bitterness and subtle spice. The finish is clean and pleasantly bitter, refreshing rather than heavy — the very definition of an easygoing aperitivo.
What to Pair It With
Its citrusy, refreshing bitterness is made for antipasti. Enjoy it with our Charcuterie Board, with Heirloom Tomatoes & Burrata, or alongside Fresh Oysters. See the full dine-in menu for more.
How It’s Served at Grappa
Aperol is poured at $11, served over ice, as a classic Aperol Spritz with prosecco and soda, or in a cocktail.
FAQ
Where is it from?
Aperol was created in 1919 in Padua, Italy, by the Barbieri brothers and is now produced by the Campari Group.
What does it taste like?
It is bright and lightly sweet, with sweet orange and citrus up front giving way to a gentle rhubarb-and-gentian bitterness and a clean, refreshing finish.
Is it strong or bitter?
It is only lightly bitter and notably lower in alcohol than most bitters, which makes it an easy, refreshing aperitivo, especially in a spritz.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
