Aperitif

An aperitif is an alcoholic drink consumed before a meal to stimulate the appetite. Aperitifs emerged in 19th century Europe as medicinal tonics and digestifs. Popular aperitif ingredients included herbs, roots, bark, fruits, and wine or spirits.

Some classic aperitif types include:

• Bitters - Intensely herbal, bitter liqueurs like Campari, often with orange peel and spices.
• Fortified wine - Aromatic, lower alcohol wines like vermouth, sherry, and Dubonnet.
• Spirits - Flavorful bases like cognac, gin, vodka, or tequila served with herbs, citrus, or bitters.
• Light wines - Crisp, high-acid wines such as Vinho Verde or Sauvignon Blanc.

Aperitifs are usually served chilled or on ice in smaller portions. The bitterness stimulates saliva, primes the palate, and increases the appreciation of flavors.

The ritual of the aperitif hour emerged in sophisticated urban areas. Cafes would serve aperitifs before evening meals. Popular cocktails included the Aperol Spritz, Bellini, and Kir.

While less common than in Europe, aperitifs can make a great start to a dinner party. Aperitifs encourage sociability, lighten rich foods, and start meals on a bright, refreshing note.