Aperol, the subtly bitter citrus-flavoured aperitivo you’ve most likely sipped in an Aperol Spritz mixed with prosecco and a splash of soda water, was created by Silvio and Luigi Barbieri in 1919 in the town of Padua. Today, the distinctive brilliant-orange aperitif is still crafted in Italy to the same original secret recipe, but it now comes to represent summer in a glass around the world. This makes it the hottest party-starter for festive celebrations Down Under, as the refreshing bittersweet flavour profile makes it the perfect partner for festive menus and Australian summer produce – from a Christmas Eve cocktail party with friends to a relaxed family brunch and even the main event on Christmas Day.

Christmas Day Feast

The name Aperol comes from the French term for aperitif ‘aperó’, which Silvio Barbieri discovered when he visited France. The ritual of aperitivo, or a pre-dinner drink with a small snack, is also deeply rooted in Italian culture, which is why you’ll see bars and squares buzzing in the evening with locals socialising and sipping Aperol Spritz, whether you are in Venice, Milan or Turin.

Bring this cherished Italian ritual home by kicking off your family Christmas feast with your own aperitivo. With its light, bittersweet taste, Aperol is the perfect partner for smoked, cured and raw salmon, such as this beetroot cured salmon with cucumber and apple salad.

No doubt there will be a glazed ham on the table, too, and Aperol pairs particularly well with fruit and citrus glazes, such as this orange marmalade version, so keep the drinks flowing even after the main event has been served.

The Aperol Spritz is believed to have originated in Venice (more on that later), where seafood such as cuttlefish, octopus, sardines and anchovies are staples, so take inspiration from chef Matt Moran’s charred octopus with beetroot tzatziki, and barbecued cuttlefish with fennel and soppressata salad. You’ll find Aperol is the perfect match for the seafood, earthy beetroot and herbal fennel.

Toast to another memorable family lunch and finish with an Aperol on the rocks, or ‘spritzed’ with prosecco and a splash of soda as you serve up the Christmas pav. This spiced peach and passionfruit pavlova from delicious. Food Director Phoebe Wood makes for the perfect finish.

Christmas Eve Cocktail Party

Venice’s bacari, or ubiquitous small bars, are famous for their cicchetti – small, drink-friendly snacks served with an aperitivo such as Aperol Spritz. Channel this stylish Italian snacking culture at your festive drinks party with platters of Venetian-inspired bites served with Aperol Spritz, which you can make ahead of time and serve in a carafe.

Phoebe Wood riffs on the classic Venetian salt cod dip baccala mantecato in this cheat’s version, which is easy to make and even easier to serve with grissini for dipping, while Matt Moran’s elegant sardines on toast are an ode to the Veneto region’s favourite fish.

There’s no cocktail party without an arancini, so try this golden pumpkin and parmesan version with a tangy salsa verde dip, or put an Aussie twist on things with chef Shannon Bennett’s crunchy barramundi balls with a festive parsley mayonnaise.

Not the host with the most? Be the best guest with this Aperol Spritz gift pack ($33.99), which makes Christmas gifting a breeze.

Festive Brunch

Daytime entertaining calls for drinks that are light, fizzy and refreshing, and with just 11 per cent alcohol, Aperol is the pick of the brunch, best served in an effervescent Spritz.

While Aperol has been around for 100 years, the now iconic Aperol Spritz is thought to have originated in Venice in the 1950s, when the recipe we know today – three parts prosecco, two parts Aperol and one part soda – took shape, inspired by the Austrian tradition of watering down strong Venetian wines with their local mineral water from the town of Seltzer.

Serve Aperol Spritz alongside a celebratory brunch spread that includes posh fig and prosciutto brioche toasties, a blini platter made special with caviar and smoked salmon,  and a stunning orange trifle topped with crunchy almond brittle.

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