Before Dinner Cocktails (Apèritif)
Serving cocktails to your guests prior to the meal is not only a great way to keep guests occupied while you finish preparing the food, but also serve as an appetite stimulant, or an aperitif. An aperitif is often accompanied with an appetizer. An apéritif is meant to stimulate the appetite, and therefore it's usually dry and low in alcohol. The drink is usually somewhat bitter, sweet or light, and serves as a warm-up or opener to a meal. Aperitif comes from the Latin aperire a verb meaning "to open." In France, one might receive an aperitif before a meal, usually dinner, and sometimes lunch. In Italy, one would be offered an aperitivo. The former term is more commonly used in the US and in other English speaking countries. Vermouth, aromatized wines, and dry sherry are common in Europe. A cocktail can count as an apéritif, too, but of course after too many, you probably won't have much appetite for dinner.
Ina Garten, known for her cooking show on the Food Network, The Barefoot Contessa, frequently plans elaborate meals that include an aperitif, and she is quite creative. Instead of martinis, she might serve appletinis, cosmopolitans, or other inspired drinks, frequently combining fruit juices with various alcohols. She also usually includes a non-alcoholic version for younger guests, or those who do not drink.
Origin of Apèritif Custom
The origins of serving an aperitif are difficult to specifically identify. There is some speculation that serving an aperitif may have been common in Ancient Egypt, but little corroborating evidence exists to give this theory backing. More likely the invention of vermouth in Italy was cause to begin serving an aperitif in the late 18th century. By the late 19th century, the tradition of serving cocktails prior to dinner was both a European and American custom. Drinks like the martini, sherry, or even dry white wine or champagne sufficed as a palate warmer.
Apèritifs by Country
Most countries have popular aperitifs. For example, martinis before dinner are quite common in meals of several courses in the US. The French tend to drink anise-based liquors, like Pastis and Pernod. Kir, a mixture of white wine and cassis is also popular, and for those who wish to be fancy, Kir Royale, a mix of champagne and cassis might be substituted.
The Greeks may also serve an aperitif before dinner, and one most common to them is ouzo, another drink with an anise flavor. The Italians may favor cinzano or campari, which are both bitter. Vermouth might also be served.
In company with the aperitif is the digestif, a drink served after the meal that is said to aid in digestion. Digestifs tend to be a little heavier, for example port or cognac. Traditionally, both drinks are served neat. Serving a digestif may be frowned upon however, particularly if one plans to drive home.
Apèritifs includes many of the oldest cocktails.
Americano
Bacardi Cocktail
Boulevardier
Brooklyn
Campari Cocktail
For a very simple and great tasting cocktail the Campari Cocktail ranks high on the list for elegant pre-dinner favorites. The bitters will get your tastebuds ready for a great meal. A personal favorite for a meal to pair with this cocktail is Stuffed Eggplant with Crab.
Campari & Soda
Daiquiris
Daiquiri
Banana Daiquiri
Frozen Daiquiri
El Presidente - rum and orange curacao
French 75 - gin, lemon juice, sugar, sparkling wine
The classic formula for this early 20th century cocktail combines gin, champagne, powdered sugar and lemon. Named after the popular quick-firing French 75 weapon used in World War I, this powerful beverage packs a punch. Like so many war-time cocktails, the origin is generally attributed to Harry's (Paris), a popular establishment with American soldiers. Our survey of historic mixology manuals and American newspapers suggest the French 75 was a popular cocktail through the 1940s. It was not, however, a "standard" drink. Many bartender guides published in this period omit it. In subsequent decades the French 75 enjoyed brief periods of nostalgic rediscovery. In 2013 it is a popular choice for people exploring historic cocktails.
Gibson - gin and dry vermouth, cocktail onions for garnish
Gimlet - London dry gin & Rose's lime juice
Perfect for summer dinner parties as it is a very light, refreshing cocktail. Serve Gimlets to your guests as they sit on the patio and you finish up the spareribs on the barbecue.
Kir & Kir Royale - creme de cassis (black currants) & dry white wine, use champagne for Kir Royale
Manhattan - Rye whiskey and sweet vermouth
The Manhattan has been served before dinner since it's creation, which has been a long time since it is one of the oldest cocktails. So many people cannot be wrong and it's popularity has not been lost to time. This cocktail is the perfect combination with any gourmet food such as Blackened Salmon with Chipotle Squash Puree and Mang. Manhattans traditional use sweet vermouth. Dry Manhattans use dry vermouth. A Perfect Manhattan uses both sweet vermouth and dry.
Martinez - equal parts gin and sweet vermouth, maraschino liqueur, bitters
The grandfather of the Martini is an obvious choice for an apèritif. The addition of triple sec and orange bitters bring a little citrus to the Martini. You'll love a meal that begins with a Martinez and features an oriental dish like Pineapple Chicken with Coconut Rice Wrapped in Banana Leaves.
Martinis
The classic Martini is always a great choice because the recipe can be adapted easily to individual taste if a guest prefers their Martini Dry, Perfect or even a Gibson. Perfect combination for any meal; goes especially well before any vegetarian meal like Creamy Artichoke Pasta.
Martini - made Dry, with vodka
Martini (Perfect)
Martini (Sweet)
Negroni - sweet vermouth, gin, Campari
A Negroni is a great testament to the flavors of Campari. A sweeter version of the classic Martini, the orange flavors of this cocktail are a delight before any meal. A wonderful precursor for Cornish Game Hen with a Citrus or any meal with a citrus glaze or marinade.
The drink's history is a confusing one because it refers to a style and not one particular drink. In the early to mid 19th century, The Sling was a popular mixed drink that contained only spirit, sugar, water, and perhaps a grate of nutmeg. At some point bitters was added to the mix, birthing the "Bittered Sling," which came be known as the "Cock-tail." Faster than you can mix one up, variations were born. Fruits here and liqueurs there muddled up the original, and purists and old farts began to request their Cock-tails the "old-fashioned way." Over time this simply became an "Old-Fashioned." Anything beyond the Bittered Sling recipe is not an Old-Fashioned, though very small embellishments included in Jerry Thomas' variations (namely orange or lemon oil) are welcomed.
Paradise
Rob Roy (Scotch Whisky Manhatten)
Lovers of scotch will enjoy this cocktail as an alternative to the Martini or Manhattan. A Rob Roy is a sweet, smooth drink that men tend to prefer and makes a nice warming drink for the colder seasons. Try this cocktail before a meal that features Cassoeula: a hearty pork, sausage, and cabbage soup.
Rose
Sidecar
