It’s finally Friday. Spring is coming into full, glorious bloom, and Tax Day is - for better or for worse - behind us. Why not start off the weekend with a bright, refreshing aperitif?
Apéritif is a French word, which, like its Italian counterpart, aperitivo, comes from the Latin aperire, meaning “to open.” An important part of France's, Italy's, and other European countries' dining traditions, aperitifs are alcoholic beverages sipped as appetite-stimulating lead-ins to a meal. (Think of them as the appetizers in the alcohol menu.)
Usually weighing in somewhere between 16 and 25 percent alcohol (compared to the 40-50+ percent found in spirits such as whiskey, gin, and vodka), aperitifs are meant to open up the palate, not sedate or overwhelm it. (For this reason, overly sweet drinks are also avoided for this beverage course, but are saved for after the meal, as “digestifs”). An aperitif should be crisp, clean, and light.
Some Classic Aperitifs
American drinkers are perhaps more likely to have sampled these popular European aperitifs in a typically North American way: mixed in cocktails. Classic recipes such as the Martini, Manhattan, Negroni, Americano, Bronx, and Vesper Martini, call for a measure of one these French and Italian imports, mixed together with stronger spirits such as gin, whiskey, or vodka.
But back in their countries of origin, these light, aromatic, spirit or wine-based beverages are most often enjoyed on their own – or further diluted with soda, juice, and ice.
Vermouth
A traditional type of fortified wine flavored with botanicals, made by a variety of companies, among whom Martini & Rossi and Noilly Prat are some of the best known. Available in red (aka sweet or Italian) and white (aka dry or French) varieties. (Read more about vermouth here.)
Campari
A quintessential Italian aperitif with distinctively bitter, herbal, slightly spicy, grapefruity taste. (View last year's Kitchn survey on this zesty favorite here.)
Dubonnet
A wine-based aperitif from France, comes in the popular Rouge and the less common Blanc varieties. Dubonnet Rouge has a rich, spicy port wine flavor, accented by the distinctive bitterness of quinine (the stuff that gives tonic water its zip).
Lillet
Pronounced “lee-LAY,” this classic French wine-based aperitif is available in Blanc and Rouge varieties. Citrusy and spicy, with a delicious honeyed texture, Blanc is the more popular of the two. (Read more about Lillet here.)
Aperol
Made by the same company as Campari, Aperol is a bright orange-hued, spirit-based drink flavored with the distinctive zing of rhubarb. It has recently found a welcome place as an ingredient in the American cocktail repertoire.
Cynar
Cynar (pronounced “CHEE-nar”) is an Italian concoction made with artichokes, which is usually served with club soda and/or orange juice and ice. (Have any readers tried this one? I have yet to, but curiosity and a fierce love of artichokes puts Cynar at the top of my to-drink list this spring.)
Also Plays Well as an Aperitif: Sherry; Prosecco, Champagne, Cava, and other sparkling wines; Pimm’s; Pernod, and other types of Pastis
Do you have any favorite aperitifs?
Related: All About Vermouth
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Cynar might be an acquired taste. It is really vegetal and bitter. Great in cocktails but not everyone is going to love it on its own. Thanks for posting about all of these. I have recently fallen in love with Aperol, so I was excited to see this post.
Lillet is my FAVORITE summer drink. We always have a bottle on hand. My husband loves Cynar, but he loves all herbal liqueurs...
A Pimms and Soda w/lemon is a wonderful afternoon beverage.
I love lillet. I used to steal a sip of my mothers when I was still a kid. It always reminds me of summer at the beach.
I haven't found the right accompaniment for Campari--too bitter for me. I've also been intrigued by the Cynar--have to try it sometime, if I can find a small bottle.
I recently discovered Pimm's--the Cup is now my drink for this summer, and I love Pastis, so thanks for this post--more to try!
yum! When I lived in france we would do a few ounces of white vermouth in a glass with 2 ice cubes and filled 3/4 of the way with water-it actually becomes cloudy. I totally recommend trying it!
I remember the first time I tried Pimms: I was visiting my father in Scotland during summer break and he let me try a "Pimm's and Lemonade"... it was so unusual (made with sliced cucumber and fruit). A great memory of hanging out in an old village pub with my dad. THANKS!
red Lillet with pom, delish
I love Martini Bianco (the white, drier variety). In the South of France where I grew up pastis is a religion, but I much prefer a good Lebanese arak.
My all-time favourite, though, is mead. I even tried to brew my own a few years ago, without much success alas!
I'm a big fan of Campari and Aperol. Carpano Antica vermouth is simply amazing. I've never been a fan of vermouth as anything but a cocktail ingredient, but the Carpano Antica changed my mind.
I made a batch of gorgeous but EXTREMELY bitter vin d'orange with Seville organges and rose wine last winter that's been aging in the bottle for nearly a year now because I haven't figured out a way to drink it that I enjoy. It looks and smells fantastic, but the intense bitter taste is really hard to get around, and I love bitter flavors. Anyone have suggestions for me? What are your favorite ways to drink Campari?
And I'm a HUGE fan of Pimm's Cup. I've never managed to find borage flowers to use as garnish, but the cucumber lemon combination is pure genius.
Maya,
Assuming you aren't asking for recipes for cocktails with Campari (like the Negroni), one nice classic way to enjoy Campari is with soda water. I like mine with soda and a lime wedge - the juice of the lime helps brighten it up and soften the bitterness.
If folks like amaros like Cynar, I'd highly recommend Punt y Mes - its from Italy and is like a cross between a sweet vermouth and an amaro (like Fernet or Cynar) - still bitter and little vegetal but not as intense as Cynar. Its also completely awesome in a Manhattan.
I always use cucumber in my Pimm's Cup, if I can. Take a slice of cucumber lengthwise using a vegetable peeler and toss into your highball glass. (not the external skin, but a peel of the meat) Slice a strawberry into a few pieces & toss in. Toss an orange or lemon slice in there if you are feeling dandy. Muddle gently. Add ice. Muddle a little more. Add your Pimm's. Top with ginger beer. Garnish with a cucumber slice and mint sprig.
Drink and proceed to immediately feel a little embarassingly excited in your down belows.
Lillet is awesome!
I thank Casino Royale for introducing me to the Vesper. One of my favorite drinks.
I love Cynar! I don't like it on the rocks though. Last time we were on the Amalfi coast (where they have incredible citrus fruit...), I came up with this drink: mix some with a bunch of fresh squeezed grapefruit, orange, and lemon juice. Top off with either soda water or tonic water. It needs the sweetness of the juice and possibly the tonic to cut the bitterness. So delish with a light and kind of sophisticated taste.
Campari is one of my favorites- I love a Negroni (I like equal parts gin, sweet vermouth, and campari with a slice of orange).
Also I like a Spritz, made with prosecco, or if you don't like bubbles, a dry chilled white wine, and 1/3 Campari served with a slice of orange or lemon.
Alternately I love another drink I had here in Seattle at Chapel, made with house-made rosemary vodka, white grapefruit juice, and campari.
My wife and I live in SW France, in the middle of Pineau des Charantes country. We love it and drink it straight-up (as an aperitif, of course).
Pineau is not sold throughout France and overseas.
Sid