Chapter 5

Aperitif
Introduction:- The ward aperitifs originated from the Latin word “aperire” which mean to open up. In our context it means to
open up the appetite for the future courses to come.

• Definition:-
Aperitifs are alcoholic beverages that are drunk before the meal. It is meant to stimulate the appetite & therefore should not
be sweet

• Types of Aperitifs

• Spirit based/ Bitters Wine based

1. Amer Picon 1) Vermouth

2. Fernet Branca 2) Lillet

3. Aperol 3) Dubonnet

4. Angostura 4) Byrrh

5. Underbug 5) Kir

6. Pimm’s No. 1 6) Campari

7. Pastis
• Spirits Based Aperitifs:-
Flavored spirits are flavored with herbs, roots & spices. Spirit based aperitif have higher alcoholic percentage than wine based
aperitif.

1. Amar Picon

It was produced by Gaeton Picon, an officer in the French army in 8137. A very& black bitter french aperitif. It contains african
oranges, genetion root & quinine bark apart from alcohol.

2. Fernet Branca:-
It is dark brown very bitter Aperitif was made in Italy in 1845.It is best served diluted with water or soda it is a traditional Italian dark
made from secret mix of herbs including myrrh(Natural gum extracted from tree.), saffron, Chamomile ( Aromatic European plant
with flower) & gentian ( one of the flowering plant)

3. Aperol:-
This aperitif was produced in 1919 by Sivio Barbieri in Italy& has grain spirit natural flavors with deep orange colour.

4. Angostura:-
Takes its name from a town in Bolivia. It is brownish red in colour Used in the preparation of pink. Gin & other cocktails mainly
regarded as a flavoring agent.

5. Underberg :-
A German bitter which looks like & almost tastes like iodine. It may be taken as a pick-me-up with soda.

6. Pimm's No. 1:-

Pimm's was created in 1823 by James F. M & it is gin based liquor made from dry gin, liqueur, fruit juices & spices.

7. Pastis

Pastis is an Anise (Plant of parsley family cultivated for aromatic seeds) flavored Spirit & aperitif from France, typically containing less than
100 g/l sugar & from 40-45 % ABV (Alcohol by Volume)
• Wine based Aperitif:-
The wine based aperitifs are known as aromatized fortified wines. They have less alcohol strength compared to sprint based aperitif.
These are aromatized wines which are flavored with herbs, spices & roots.

1. Vermouth:-
Vermouth is an aromatized fortified wine flavored with various botanicals. There are two main varieties (Red-sweet) vermouth which
originally hails from Italy & white (dry) vermouth which first appeared in France.

2. Lillet:-
Popular French aperitif made from white Bordeaux wine & flavored with herbs. 'Fruit peel & Fortified with Armagnac brandy. It is
aged in oak casks.

3. Dubonnet:-
This semi dry Full bodied aperitif was produced in 1950 by Joseph Dubonnet in chambrey; France & is available in red &'white&
flavored with quinine & herbs.

4. Byrrh:-
The French aperitif is made using mistelle spirit( Sweet wines made by arresting fermentation by addition of spirit) & it is ruby red in
colour with hint of Cocoa.

5. Kir:-
The aperitif was named after the Mayor of Dijon & contains Aligote wine & crème de Cassis (black current syrup).

6. Campari - Made by Gaspare Campari in 1862 in Milan, this ruby red bitter wine has many herbs & is best had with orange juice.

7. Punt-E-Mes:-
From Tannin heavily flavored with quinine& has wild contrasts of bitterness & sweetness

• Cap Corse:-
The most famous aperitif made from grape must, only From Appellation Cap Corse which has been silenced by the addition of wine
Spirit. It is flavored with 17 different plant essences.
• St. Raphael: - l It is wine based aperitifs with red color & fruity flavors, slightly Sweet & bitter.