- Apéritif
An apéritif (also spelled aperitif) is an alcoholic drink that is usually served to stimulate the appetite before a meal. It is often served with something small to eat, such as crackers,
cheese ,pâté ,olive s, and various kinds offinger food . [Lichine, Alexis. "Alexis Lichine’s New Encyclopedia of Wines & Spirits" (5th edition) (New York: Alfred A. Knopf, 1987), 75.] [Robinson, Jancis. "The Oxford Companion to Wine" (3rd edition) (Oxford University Press: 2006), 26.]The word is derived from the Latin verb "aperire" which means “to open.”
History
There is no consensus about the origin of the apéritif. Some say that the concept of drinking a small amount of alcohol before a meal dates back to the
ancient Egypt ians. Some records show that the apéritif may have first appeared in 1786, whenAntonio Benedetto Carpano inventedvermouth in the city ofTurin . In later years, vermouth was produced and sold by such well-known companies as Martini,Cinzano , andGancia .Apéritifs were already widespread in the 19th century in Italy, where they were being served in fashionable cafes in Rome, Venice, Florence, Milan, Turin, and Naples.
Apéritifs became very popular in Europe in the late 19th century. By 1900, they were also commonly served in the United States.In Spain and in some countries of
Latin America , apéritifs have been a staple of tapas cuisine for centuries.Types of apéritif
There is no single alcoholic drink that is always used for an apéritif;
fortified wine s,liqueur s, and dry champagne are possibly the most common choices.Sherry , a fortified wine, is a very popular apéritif. In Greece,ouzo is a popular choice; in the Czech Republic,becherovka ; in France,pastis . In Italy, vermouth orbitters "(amari)" may be served; popular brands of bitters areCampari ,Cinzano ,Byrrh , and Suze.See also
*
Bitters
*Digestif
*Lager
*History of alcohol References
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