Aperitif

An aperitif (French apéritif, from Latin aperire — “to open”) is a drink, usually lightly alcoholic, served before a meal to “open” it, stimulate the appetite, and set the mood for pleasant conversation. It is an ancient gastronomic tradition, especially honoured in France and Italy, where the aperitif is a whole social ritual.

The main logic lies in the flavour: for an aperitif one chooses drinks that are rather dry, bitter, or sour rather than sweet, since it is bitterness and acidity that stimulate the production of gastric juice and kindle the appetite. Classic aperitifs are dry sparkling wine and champagne, vermouth, Campari and Aperol (often in cocktails such as the Aperol Spritz), gin and tonic, sherry, and pastis. They are usually accompanied by light salty snacks — olives, nuts, cheese, canapés. An aperitif should never be filling or heavy; its task is only to awaken the taste buds before the main dishes. Its opposite is the digestif, which conversely is served after the meal to aid digestion. The culture of the aperitif is about unhurried company and pleasure rather than the alcohol itself.