Aperitif & Digestif

An aperitif is an alcoholic drink served before a meal, sometimes as an appetizer, or accompanied with an appetizer. The drink is usually somewhat bitter, sweet or light, and serves as a warm-up or opener to a meal. Aperitif comes from the Latin aperire a verb meaning “to open.” In France, one might receive an aperitif before a meal, usually dinner, and sometimes lunch. In Italy, one would be offered an aperitivo. The former term is more commonly used in the US and in other English speaking countries.

Ina Garten, known for her cooking show on the Food Network, The Barefoot Contessa, frequently plans elaborate meals that include an aperitif, and she is quite creative. Instead of martinis, she might serve appletinis, cosmopolitans, or other inspired drinks, frequently combining fruit juices with various alcohols. She also usually includes a non-alcoholic version for younger guests, or those who do not drink.

The origins of serving an aperitif are difficult to specifically identify. There is some speculation that serving an aperitif may have been common in Ancient Egypt, but little corroborating evidence exists to give this theory backing. More likely the invention of vermouth in Italy was cause to begin serving an aperitif in the late 18th century. By the late 19th century, the tradition of serving cocktails prior to dinner was both a European and American custom. Drinks like the martini, sherry, or even dry white wine or champagne sufficed as a palate warmer.

Most countries have popular aperitifs. For example, martinis before dinner are quite common in meals of several courses in the US. The French tend to drink anise-based liquors, like Pastis and Pernod. Kir, a mixture of white wine and cassis is also popular, and for those who wish to be fancy, Kir Royale, a mix of champagne and cassis might be substituted.

The Greeks may also serve an aperitif before dinner, and one most common to them is ouzo, another drink with an anise flavor. The Italians may favor cinzano or campari, which are both bitter. Vermouth might also be served.

In company with the aperitif is the digestif, a drink served after the meal that is said to aid in digestion. Digestifs tend to be a little heavier, for example port or cognac. Serving a digestif may be frowned upon however, particularly if one plans to drive home.