Aperitifs

An aperitif is a beverage served before a meal to stimulate the appetite. The term derives from the Latin aperire, meaning to open, and the French apéritif. Aperitifs are typically modest in strength and are often aromatic or bitter, designed to prepare the palate for subsequent courses. They are distinct from digestifs, which are consumed after a meal.

Aperitifs come in several forms. Fortified wines such as vermouths (dry, sweet, and bianco varieties) are common, as are aromatized wines and wine-based blends like Lillet and Cocchi. Bitter liqueurs and bitters, including Campari and Aperol, are widely used and may be consumed neat, on the rocks, or with a splash of soda. Some aperitifs are sparkling, using prosecco or champagne bases, while others are non-sparkling. Typical ingredients include botanicals such as wormwood, gentian, citrus peels, and various herbs and spices. Alcohol content varies, with vermouth generally around 15–18% ABV and many bitters and liqueurs ranging higher, often 20–40% ABV.

Serving and cultural practice vary by region. Aperitifs are commonly served chilled or over ice and are often accompanied by light appetizers, such as olives, nuts, or small antipasti. In some countries, an “aperitivo hour” culture emphasizes social drinking before dinner, sometimes with snacks. Non-alcoholic aperitifs and aperitif-style drinks also exist for those who prefer alcohol-free options.

See also: digestif, cocktail, vermouth.