Whether your evening plans involve French haute cuisine or pizza from a backstreet trattoria in Italy, there’s no better preparation for a gastronomic meal than a delicious aperitif. But what is an aperitif, and when and how are they served for maximum enjoyment?
From Aperol to Vermouth, the wonderful world of aperitifs is waiting to be explored. Read on as we dive into the European tradition of the pre-dinner drink.
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What is an aperitif?
Let’s start with the burning question: what are aperitifs? The answer is simply a sophisticated and appetising alcoholic drink served before an evening meal. The prime purpose of an aperitif is to spark appetite and stimulate conversation as day turns to night.
Arising from the Latin verb aperire, which means ‘to open’, aperitifs have been served in one way or another since the fifth century. However, it was in the 19th century when they truly became a staple of French and Italian dining culture. They remain as significant today.
Aperitifs encompass a wide range of drinks, which are typically low- or mid-ABV liqueurs or wines with flavours that cover a broad spectrum – many have dry, bitter or herbal tastes, while sweet or spicy aperitifs are also popular.
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Regional classics: renowned Italian & French aperitifs
Even though aperitifs are served around the world – from happy hour in America to el aperitivo in Spain – it’s in Italy and France where the best aperitif cultures can be found.
What are some of the best Italian aperitifs?
Better known as aperitivo, a pre-dinner drink is an integral part of daily life in Italy. Italians tend to choose bitter and complex liqueurs for their aperitifs, which are typically served over ice or mixed into a cocktail.
Italy’s most iconic aperitif is Campari, which was first created in Novara, northwest Italy, in 1860. This distinctive dark red aperitif is crafted from a secret blend of herbs and fruit, with a bitter and herbal flavour. It’s often cut with soda water or mixed with prosecco for a refreshing spritz.
Another familiar face is Aperol, which is a vibrant orange bitter-sweet Italian aperitif, made with gentian, cinchona and rhubarb. Aperol is similar to Campari in flavour, yet it’s lower in volume (just 11% ABV compared to around 25% of Campari), making it ideal for a lighter spritz.
For a sweeter aperitif experience, Italians enjoy vermouths such as Martini, Cinzano and Cocchi. These aromatic fortified wines are best served on the rocks with a twist of lemon or a green olive. Italians also use vermouths to create delicious cocktails.
The best Italian aperitif cocktails include the classic Martini, which is mixed with gin or vodka (shaken not stirred, of course) and the Negroni. This iconic bitter-sweet cocktail, made with equal parts gin, sweet vermouth and Campari, is said to have originated in Florence in 1919 at Café Casoni (now Giacosa Café), when Count Camillo Negroni asked his bartender to replace the soda water in the Americano cocktail with gin.
Served with a bowl of olives under the Tuscan sun, these cocktail aperitifs are simply bellissimo.
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What are some of the best French aperitifs?
While Italians are fond of robust cocktails and bitter liqueurs, the best French aperitifs are typically more refined.
The famous Pastis is surely a contender for the best aperitif in France. Originating from Provence, this strong anise-flavoured spirit is diluted with ice-cold water (in a ratio of around 1:5) to produce an invigorating aperitif with a cloudy appearance.
Like the Italians, the French also enjoy a vermouth aperitif such as Dubonnet or Noilly Prat, although these tend to be drier and more herbaceous than their sweeter Italian counterparts. Another favourite of bartenders during apéro hour is Lillet. This bittersweet aperitif wine is made from Bordeaux grapes fortified with citrus liqueurs. It’s best served on the rocks, with cold soda or tonic water, or in a cocktail such as a Vesper (another favourite of James Bond) or a White Negroni.
The most famous French aperitif cocktail is Kir – a sweet two-ingredient drink where crème de cassis (blackcurrant liqueur) is added to white wine. It’s believed that this was originally created to disguise an inferior wine’s poor flavour. Either way, Kir is a winning combination.
Finally, the French make use of a myriad of fortified wines as aperitifs. Even typical after-dinner drinks such as port, madeira and marsala are often chilled and served before a meal to whet the appetite.
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Tips & traditions for enjoying an aperitif
The most important aperitif principle is to relax with friends and savour the occasion. Remember that the aperitif is more than a quick drink – it’s a small celebration and social event as the sun begins to set.
So, when do you drink an aperitif? There is no set time, although they tend to be served before evening meals, usually between 6 pm and 7.30 pm in France, and 6 pm and 9 pm in Italy.
Exactly how to serve an aperitif depends on the setting, yet they are often served with snacks or hors d’oeuvres, particularly in Italy where aperitivo hour is accompanied by a selection of finger foods including olives, breads and nuts. If you walk into an Italian bar and order your aperitif, don’t be surprised when it’s accompanied by a small platter of snacks.
Finally, aperitifs may be tasty, but it’s recommended to enjoy them in moderation. The aperitif is as much about the social experience as it is the drink itself. Too much alcohol before a meal can dull your appetite, which is the opposite of an aperitif’s purpose. For the best aperitif experience, less is often more.
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Enjoy an aperitif as part of your daily ritual as part of an unforgettable luxury tour
Want to appreciate an aperitif in style? There’s no better way than in a relaxed setting with friends in a gorgeous European destination, especially when you’ve just pulled up at a luxury hotel after a day of driving stunning supercars.
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