An apéritif is an alcoholic beverage usually served before a meal to stimulate theappetite, and is usually dry rather than sweet. Common choices for an apéritif arevermouth,champagne,pastis,gin,ouzo,fino,amontillado or other styles of drysherry (but not usually cream oroloroso blended sherry, which is very sweet and rich).
Apéritifs have existed since at least the fifth century as evidenced by the statement inPhilokalia "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably because they open a way to the stomach for the vast meal which is to follow."[4]
Apéritifs became widespread in 19th centuryItaly, where they were being served in fashionable cafés in Turin (where modern vermouth was created),Rome,Genoa,Florence,Milan andVenice.
An apéritif known asDubonnet was introduced in France in 1846, created by chemist Joseph Dubonnet as a means of deliveringmalaria-fightingquinine. The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since.French Foreign Legion soldiers made use of it inmosquito-infestedNorthern Africa. Dubonnet's wife was so fond of the drink that she had all her friends try it, and its popularity spread.[citation needed]
Apéritifs became very popular in Europe, an appeal that crossed the Atlantic; by 1900 they were also commonly served in the United States.
In Spain and in some countries ofLatin America apéritifs have been a staple oftapas for centuries.[citation needed]. The custom of havingappetizers with an apéritif crossed the Atlantic in the opposite direction in the 1970s, where the habit of a substantial food offering being paired with the purchase of a drink duringhappy hour in the United States pushed the development of a more food-heavy aperitivo course in Italy as well.[7]
There is no single alcoholic drink that is always served as an apéritif.Fortified wine,liqueur, and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline.
In France, the apéritif varies from region to region:pastis is popular in the south of France,Calvadosbrandy in the Normandy region,Crémant d'Alsace in the eastern region.Champagne wine orcognac may also be served.Kir, also called Blanc-cassis, is a common and very popular apéritif-cocktail made with a measure ofcrème de cassis (blackcurrant liqueur) topped up withwhite wine like bourgogne aligoté. The word "Kir Royal" is used when white wine is replaced with a Champagne wine. A simple glass of red wine, such asBeaujolais nouveau, can also be presented as an apéritif, accompanied byamuse-bouches.
In Italy,vermouth or wine may be served as the apéritif (calledaperitivo).Martini,Aperol Spritz andCampari with soda are also popular aperitivo drinks of choice.
A digestif is an alcoholic beverage served after a meal, traditionally believed to aid digestion[8] although there is no strong evidence to support this.[9] Modern medicine instead suggests that alcohol, especially its overuse, has deleterious effects on digestion.[10] When served after a coffee course, it may be calledpousse-café.[11] Digestifs are usually takenneat.
Bitter digestifs typically containcarminative herbs, with the intention of aiding digestion.[12]
In many countries, people drink alcoholic beverages atlunch anddinner. Studies have found that when food is eaten before drinking alcohol,alcohol absorption is reduced[13] and the rate at which alcohol is eliminated from the blood is increased. The mechanism for the faster alcohol elimination appears to be unrelated to the type of food. The mechanism is likely food-induced, which increases alcohol-metabolizing enzymes and liver blood flow.[13]
