How to Enjoy Aperitifs, the Pre-Dinner Drink Rooted in Tradition

The French and Italians have long cultivated the art of apéro and aperitivo, respectively, kicking off the night with friends at a local bar with a light, refreshing libation. But what does it mean when someone offers you an aperitif? From sherry to vermouth, there are several drinks that can be considered aperitifs, and even more ways to partake in the delightful tradition of enjoying one. We asked experts to explain the history of the aperitif, and how they differ from other alcoholic drinks.

What Is an Aperitif?

An aperitif can refer to many types of alcoholic drinks, but it's generally a light, low-proof beverage that's oftentimes dry, bitter, or sparkling—or even all three—and enjoyed before a meal. The idea of an aperitif is to stimulate the appetite.

"I consider aperitif a social moment with a lower alcohol beverage to open your belly and encourage conversation," says Ashley Santoro, partner in the New York City wine shop Leisir Wine. "The bitterness and acidity awaken and cleanse your palate." An aperitif also rouses your digestive tract, says Bianca Miraglia, founder of Uncouth Vermouth, a sustainable, hyper-local vermouth brand. "It should communicate with your body that it is allowed to relax, accept food, and exit stress."

History of the Aperitif

We've all heard about the aperitif's power to prime our taste buds for the meal to follow. The word aperitif stems from the Latin aperire, which means "to open." Its provenance, however, is murkier. "That's a topic of debate," says Santoro. "Both Italy and France have long rooted histories in the production of vermouth, wine, and regional aperitif liqueurs commonly used in classic cocktails."

How the Aperitif Began

Thirteenth-century Catalan alchemist and astrologer, Arnold de Vila Nova, was one early innovator, penning The Boke of Wine, the first book about flavored alcohol. He credited elixirs made with distilled wine, herbs, and spices as having curative and restorative properties. Many 16th-century aperitifs were concocted with herbs, spices, leaves, roots, and other aromatic plants.

And let's not forget vermouth's role in aperitif history. "Commercially made vermouth, for the most part, is a mimic of the first factory made brand, based on a formula made by Antonio Benedetto Carpano in the 1700s," says Miraglia. Vermouth's origin story, she points out, doesn't begin with this Turin, Italy-based herbalist. "Aromatized wines are over 8,000 years old. Just like any good recreational drug, it started as medicinal food." Ancient aromatized wine, she says, used artemisia vulgaris, or mugwort, as the base plant.

Types of Aperitifs

There are no strict rules or guidelines as to what counts as an aperitif, says Santoro, as any alcoholic drink served before a meal can be considered one. Examples include:

• Amer Picon. This French orange-infused liqueur is bittersweet and caramel-colored.
• Aperol. Aperol has a vivid orange color and slightly spicy flavor. It's an Italian liqueur.
• Beer. Yes, even beer is welcome to the aperitif party. Lighter beers are typical choices.
• Campari. Bright red and bitter, Campari hails from Italy.
• Dubonnet. Dubonnet is a French aperitif made of red wine, herbs, and spices.
• Lillet. Wine, liqueur, herbs, and fruits make up this French aperitif.
• Sherry. Sherry is a type of Spanish fortified wine made with white grapes.
• Vermouth. Originating in Italy, vermouth is a fortified wine flavored with botanicals, including spices and herbs.
  

How to Drink Apertifs

Aperitif liquors or fortified wines can be sipped solo (with or without ice) or used as the foundation for aperitif cocktails. Otherwise, there's no one "right" way to drink an aperitif, except that it's to be enjoyed before a meal.

When making cocktails, the aperitif can be the only alcohol, as seen in our Orange-and-Basil Aperitif (made with Dubonnet Rouge), Sherry Spritzers, and Lillet and Cucumber Aperitif. Alternatively, aperitif liquors can be combined with each other—try this Americano Cocktail made of vermouth and Campari—or other types of alcohol, such as dry white wine in a Campari Cooler, gin in a Lillet Rose Spring Cocktail, or prosecco in an Aperol Spritz.