Raise a glass! Bitter drinks are the sour tipple on everyone's lips
23:17 GMT, 11 October 2012
Aperol is the industry's coolest tipple
Sales are up 26 per cent, the style crowd are knocking them back like they are going out of fashion, and analysts Euromonitor are predicting the alcohol industry’s biggest success story in years.
Aperol, and its more alcoholic older brother, Campari (Aperol is 11 per cent ABV compared to Campari’s 25 per cent) are the only thing to drink right now. Not bad for a bitter drink invented 152 years ago.
Forever associated with the French Riviera, as this was where they were first sold by the Italian makers, the drinks are bitter spirits made with aromatic ingredients including orange, gentian and rhubarb, made to be mixed into cocktails.
They shot to fame in the Fifties, when
the Aperol Spritz (Aperol, prosecco and soda water) and the Americano
(soda, Campari, vermouth) became the only cocktails to sip poolside — an
Americano is the first drink ordered by James Bond in Ian Fleming’s
1953 novel Casino Royale.
The drinks’ recent resurgence is down, at least in part, to a current vogue for bitter-tasting tipples.
But all of the restaurants in Russell Norman’s hugely successful Polpo group mix a mean Spritz, ensuring that it’s the tipple on the lips of the foodie A-list.
The drink is forever associated with the French Riviera, as this was where they were first sold by the Italian makers
The gorgeous new book, Polpo: A Venetian Cookbook (Bloomsbury, 25), explains Aperol’s enduring appeal alongside recipes for mixing the drinks. If you’re feeling adventurous, try a Campari sorbet.
Jamie Oliver recommends mixing one cup of Campari with one litre of grapefruit juice, freezing, then serving with sweet biscuits.