Aperol or Apritzo Spritz Recipe Using Cask Wine (From Aldi) (New Aperol Impressence Essence)

[KegLand-com-au]

Aperol Spritz is one of thos really popular drinks that have been sold around cool bars for some time and we really wanted to come up with a simple recipe so you guys can make your own Aperol Spritz so we wanted to start a thread on how best to do this.

Fairly recently we have released this product here:
https://kegland.com.au/products/impressence-apritzo-aperitivo-spirit-flavouring

This produt is made from Italian bitters, a bunch of different herb extracts and also gentian root extract. I think we are quite close to actual Aperol but we are keen to get your feedback.

At first we tried to use actual prosecco and vodka but to be we have found it much cheaper and easier just to use ALDI cask wine. In fact we have used pretty much the cheapest white wine we could find which is this one here:

https://www.aldi.com.au/groceries/l...ps/p/albertsons-reserve-crisp-dry-white-cask/
(Albertson's Reserve Crisp Dry White Wine Cask 4L)

The recipe that I came up with was:

Albertson's Reserve Crisp Dry White Wine Cask	2680 ml
Sugar	400grams
Water	630 ml
Impressence - Apritzo Aperitivo Spirit	50ml (single sachet)
Total Batch Size	3.76L (approximately)

(Cost = $3.94 per liter based on current ALDI pricing and the KegLand price for the Impressence Aperol Essence so it's way better value than purchasing Aperol and Prosecco)

I made this particular batch size that can fit into 2 x 2.5L PET bottles and then I have just carbonated the above ingredients using a CO2 cylinder and this carbonation cap.

So far I have not come up with a better recipe than this to "clone" Aperol. With that said we are keen to get your feedback.

So what we wouldlike to do is use this thread to get even better recipes from you guys. If any of you guys use our Impressence Essence and are able to find a better recipe than what I have put up above we would like to hear from you.

In fact we are prepared to pay to get your advice. If you have purchased the Aperol Essence from us and if you post a better recipe or improved tweak to this recipe above then what we will do is credit you $10 just to post your recipe on this thread. In order to claim the $10 gift card just :

1. Post your preferred recipe on this thread
2. Post your order number that you used to purchase the Impressence - Apritzo Aperitivo Spirit

Then by 1st November we will go through all the recipes and issue all the gift cards to those people who have done these two things above.

 

[Hangover68]

Can honestly say i have never hear of Aperol but i'm sure the missus will have, just had a browse through the essences and its a pit they dont come in a larger quatity like enough for 20ltrs so you can fill a corny keg.

 

[KegLand-com-au]

Can honestly say i have never hear of Aperol but i'm sure the missus will have, just had a browse through the essences and its a pit they dont come in a larger quatity like enough for 20ltrs so you can fill a corny keg.

Yes at the moment the Aperol essence is in a 50ml sachet but we have also been considering offering this in a larger 250ml sachet but with that said the cost would basically be approximately 5 times more.

If you could choose between one 250ml sachets for $26 or alternatively get 5 x 50ml sachets for $27.50 which option would you prefer?

Also just out of interest what state are you from? The Aperol is quite popular in Victoria and NSW but in QLD it doesn't seem to be popular at all so seems to be a trendy thing just in some states but not others.

 

[Vini2ton]

I'm sure if I drank the Aperol Spritz it would no doubt give me "The Aperol Spritz".

 

[Hangover68]

Yes at the moment the Aperol essence is in a 50ml sachet but we have also been considering offering this in a larger 250ml sachet but with that said the cost would basically be approximately 5 times more.

If you could choose between one 250ml sachets for $26 or alternatively get 5 x 50ml sachets for $27.50 which option would you prefer?

Also just out of interest what state are you from? The Aperol is quite popular in Victoria and NSW but in QLD it doesn't seem to be popular at all so seems to be a trendy thing just in some states but not others.

Vic, i asked my daughter and she knew what is was but wife didnt and she is a wine drinker. After thinking about it it would make more sense to get a couple of oxbar pet kegs and do a couple of flavours and swap them around instead of 19 litres of one flavour.

 

[KegLand-com-au]

Vic, i asked my daughter and she knew what is was but wife didnt and she is a wine drinker. After thinking about it it would make more sense to get a couple of oxbar pet kegs and do a couple of flavours and swap them around instead of 19 litres of one flavour.

Yes it's so quick and easy to make up I dont really see an advantage of a large batch size. These drinks where it's just pour into a keg and carbonate I think you are better off with the 4L Oxebar as you have pointed out.

 

[fortmonty]

I just ordered your version of Aperol & Campari essence , keen to see how they compare to originals when mixed up with neutral spirit . Getting amaro right is a bit tricky , hopefully you guys have cracked it .

Cheers

 

[KegLand-com-au]

I just ordered your version of Aperol & Campari essence , keen to see how they compare to originals when mixed up with neutral spirit . Getting amaro right is a bit tricky , hopefully you guys have cracked it .

Cheers

Look forward to hearing back from you in that case. Any recipes that you think might be useful please share on the thread. We really appreciate your assistance with this.

Both the Aperol and Campari are some of the most difficult proucts to emulate as they require quite a large range of ingredients. I also assume this is why very few companies have made these essences in particular.

 

[fortmonty]

Look forward to hearing back from you in that case. Any recipes that you think might be useful please share on the thread. We really appreciate your assistance with this.

Both the Aperol and Campari are some of the most difficult proucts to emulate as they require quite a large range of ingredients. I also assume this is why very few companies have made these essences in particular.

Sure will , always happy to help out .

Yes its almost impossible to replicate any Amaro , the ingredients and processes are so diverse that its difficult to write a definitive book that tries to explain flavours and styles let alone one that tries to formulate a recipe. I have been trying for years and I am no closer today than when I first started. I am curious to see how close you guys have come to replicating the flavour profile of both . The test as always is in the drinking , my family always give me their honest opinions. I will let you know.

 

[fortmonty]

Look forward to hearing back from you in that case. Any recipes that you think might be useful please share on the thread. We really appreciate your assistance with this.

Both the Aperol and Campari are some of the most difficult proucts to emulate as they require quite a large range of ingredients. I also assume this is why very few companies have made these essences in particular.

Just a heads up on the product, I received both the other day thanks . First impression the Aperol take is very good , close but lacking just a little in the herbaceous notes that Aperol has, you want to up the ante on the quinine and gentian. That said the product would be indistinguishable by most people once its made up as a spritz. The Campari take is great and very close to the real deal , I think you nailed this one.

I have made up batches of both and will try out some recipes in the coming week , eg spritz, negroni, americano etc.

Cheers

 

[KegLand-com-au]

Just a heads up on the product, I received both the other day thanks . First impression the Aperol take is very good , close but lacking just a little in the herbaceous notes that Aperol has, you want to up the ante on the quinine and gentian. That said the product would be indistinguishable by most people once its made up as a spritz. The Campari take is great and very close to the real deal , I think you nailed this one.

I have made up batches of both and will try out some recipes in the coming week , eg spritz, negroni, americano etc.

Cheers

Thanks for that. If you find any tweaks to the recipe above please post them so other people can benefit from your tips too. On behalf of the community, thanks for your input!

 

[Hangover68]

I've just ordered some that i'll collect tomorrow, then i'll make a small batch for testing purposes.

 

[KegLand-com-au]

I've just ordered some that i'll collect tomorrow, then i'll make a small batch for testing purposes.

Great. Keen to see how you go.

 

[Gollywog]

Based on Fortmonty's review, I ordered 3 packets of the Glampari essence - I just mixed up a batch now. I am very impressed with this. Its very close to proper Campari. I'll make up some negronis, but based on initial testing, I dont think I'll be buying Campari much longer.

Its got the bitterness spot on, the slight grapefruit peel aroma/taste.

The most annoying thing is you make 1.25L instead of 1.4L

and to save someone time at home, bottle dilution is:

800ml 40% Abv Neutral alcohol or 760grams
200gm water (can round up to 250ml and it will reduce abv by 1%)
50ml Glampari sachet
315gm of sugar
abv: 25.6%

 

[KegLand-com-au]

Based on Fortmonty's review, I ordered 3 packets of the Glampari essence - I just mixed up a batch now. I am very impressed with this. Its very close to proper Campari. I'll make up some negronis, but based on initial testing, I dont think I'll be buying Campari much longer.

Its got the bitterness spot on, the slight grapefruit peel aroma/taste.

The most annoying thing is you make 1.25L instead of 1.4L

and to save someone time at home, bottle dilution is:

800ml 40% Abv Neutral alcohol or 760grams
200gm water (can round up to 250ml and it will reduce abv by 1%)
50ml Glampari sachet
315gm of sugar
abv: 25.6%

I am really glad to hear that about the Glampari/Campari Essence in particular as this is one of the essences that is the hardest to manufacture. Campari is made up of quite a large range of herbs, flowers, root and fruit extracts so reverse engineering the recipe quite complicated. Some of the essences like Cointreau or Kahlua are really easy in comparison as they only involve a couple quite easy to source ingredients and this is probably why these are so common. Campari and Aperol are both fairly tricky which is why you just do not see many essences out there that emulate these products.

Thanks for also including those dilution instructions above. Can you please tell me your order number and I will send you a gift card.

 

[Gollywog]

Ok, 5 negronis down - got to be thorough in the testing.

The Negronis are delicious using the glampari essence. Using proper campari, you get a sweetness in the mid to late palate, whereas the glampari has a more herbaceous note - this is far from a deal breaker and I am going to 100% make the switch.

 

[KegLand-com-au]

Ok, 5 negronis down - got to be thorough in the testing.

The Negronis are delicious using the glampari essence. Using proper campari, you get a sweetness in the mid to late palate, whereas the glampari has a more herbaceous note - this is far from a deal breaker and I am going to 100% make the switch.

Thanks for the testing. Really appreciate it.

Did anyone have the ability to test the Aperol Spritz and play with any recipes?

This might also be a good time to add that both Campari and our Glampari when they are freshly made have higher herbaceous notes. If you products for longer some of those highly aromatic herbaceous notes start to die down so it's quite possible that the difference you are tasting is a possibly new Glampari and a possibly slightly older Campari. If you keep our product for longer on the shelf before using it you will probably notice that it will be the same but I think all our Glampari products were only packaged a few weeks ago.

 

[fortmonty]

Thanks for the testing. Really appreciate it.

Did anyone have the ability to test the Aperol Spritz and play with any recipes?

This might also be a good time to add that both Campari and our Glampari when they are freshly made have higher herbaceous notes. If you products for longer some of those highly aromatic herbaceous notes start to die down so it's quite possible that the difference you are tasting is a possibly new Glampari and a possibly slightly older Campari. If you keep our product for longer on the shelf before using it you will probably notice that it will be the same but I think all our Glampari products were only packaged a few weeks ago.

I made up a spritz with your take on Aperol. I made up batch of the Aperol as per your instructions and found it a bit to sweet with a noticeable aftertaste . For the spritz I followed the classic recipe of 3-2-1
( being 3 prosecco ( cheap prosecco is fine ) , 2 aperol, 1 soda water ) I found this a little sweet for my liking so for next drink I blended 50/50 Aperol / Glampari , this was in my view made the perfect spritz. It had better balance of herbaceaus notes , and sweetness , however evryone has different taste preference. I also made up negroni with the 50/50 mix and it was great , again classic recipe equal parts gin, vermouth & amaro. As I said in previous post you guys nailed it with this product , only problem I have now is that you have sold out , I think I had better stop posting reviews. Cheers

 

[KegLand-com-au]

I made up a spritz with your take on Aperol. I made up batch of the Aperol as per your instructions and found it a bit to sweet with a noticeable aftertaste . For the spritz I followed the classic recipe of 3-2-1
( being 3 prosecco ( cheap prosecco is fine ) , 2 aperol, 1 soda water ) I found this a little sweet for my liking so for next drink I blended 50/50 Aperol / Glampari , this was in my view made the perfect spritz. It had better balance of herbaceaus notes , and sweetness , however evryone has different taste preference. I also made up negroni with the 50/50 mix and it was great , again classic recipe equal parts gin, vermouth & amaro. As I said in previous post you guys nailed it with this product , only problem I have now is that you have sold out , I think I had better stop posting reviews. Cheers

Just out of interest have you tried using inexpensive cask wine? A lot of our customers have the ability to carbonate in the keg so I think it's not really worth the cost of purchasing actual prosecco as many of the inexpensive fruity dry white wines you can get in the cask are pretty similar once they are carbonated.

Thanks for your feedback on this one fortmonty. What was your order number? I will send you a gift voucher!

 

[fortmonty]

Just out of interest have you tried using inexpensive cask wine? A lot of our customers have the ability to carbonate in the keg so I think it's not really worth the cost of purchasing actual prosecco as many of the inexpensive fruity dry white wines you can get in the cask are pretty similar once they are carbonated.

Thanks for your feedback on this one fortmonty. What was your order number? I will send you a gift voucher!

We are blessed in Australia to have access to very cheap wine , I see no reason why a cask wine wouldn't work, at the end of the day once its all blended up with the aperol/glampari you would have super taste buds to differentiate between a carbonated cask wine and bottled Prosecco. I will give it a go with a 10lt keg and see how it turns out. I will email you guys with order number , when do you think you will be re stocking the Glampari ?