A – ‘apéritif/aperitif’

The abc of Food Cooking and People

‘apéritif/aperitif

                Apéritif, or aperitif, refers to any alcoholic beverage enjoyed before a meal to stimulate the appetite. The term comes from the Latin word aperire, meaning “to open,” symbolising the opening of a meal. Apéritifs are typically light, low-alcohol drinks meant to prepare the palate without overwhelming it.

Flavours commonly associated with apéritifs include liquorice. Drinks like arrak, ouzo, pastis, and raki are popular examples of liquorice-flavoured apéritifs enjoyed in Mediterranean and Middle Eastern cuisines. These beverages offer a refreshing and aromatic start to a meal.

Other apéritifs feature bitters, which add a complex, slightly bitter flavour to awaken the senses. Well-known examples include Aperol, Campari, Cinzano, Dubonnet, and Lillet. Each has its unique flavour profile, ranging from citrusy and herbal to subtly sweet and earthy. These are often served neat, over ice, or mixed with soda or sparkling wine.

Apéritifs are more than just drinks; they embody the cultural traditions of hospitality and leisurely dining. A casual glass of Pimm’s No. 1 Cup in England offers a relaxed and social atmosphere. In France, a refined Ricard creates the same sense of connection before the meal begins. Their variety ensures there’s a perfect choice for every palate and occasion.