There’s nothing quite like an apéritif to kick off a dinner gathering. Once the highlight of 1980s dinner parties, these delightful pre-dinner drinks have made a powerful comeback. Meant to stimulate the appetite, apéritifs tend to be dry, crisp, refreshingly bitter, and often infused with herbal notes. Here are eight exemplary options to awaken your senses.
Americano
This refreshing twist on the classic Negroni provides a lower-alcohol alternative. Combining equal parts Campari and sweet red vermouth, it is topped with soda or sparkling water. While the Negroni features gin for an added punch, the Americano retains a warm, bitter profile without overwhelming booziness.
The Americano originated around 60 years before the Negroni, at the bar of Gaspare Campari in Milan, originally named the Milano-Torino. Its name adapted to Americano after gaining popularity among American tourists during the Prohibition era of the 1920s.
This decade also saw the creation of the Negroni when Count Camillo Negroni customized his Americano by substituting gin for soda in a Florence bar, marking a significant moment in cocktail history.
Campari Spritz
The Spritz trend has been flourishing for several summers now, encompassing a variety of flavors including Aperol, limoncello, and elderflower liqueur. However, the Campari Spritz stands out as a classic, experiencing a resurgence in recent years due to its simplicity. Just remember the easy 3-2-1 ratio: three parts Prosecco, two parts Campari, and one part soda or sparkling water.
To prepare, fill a wine glass with ice, add Prosecco, followed by Campari, and top with soda water. Stir gently to combine, taking care not to lose the bubbles. Garnish with an orange slice for that extra flair.
The roots of the spritz date back to the early 1800s when Austrian soldiers diluted red wine with water in Italy’s Veneto region. It wasn’t until 1860 that Gaspare Campari created his famous red bitter liqueur.
French 75
This iconic cocktail evokes images of Art Deco elegance and Parisian sophistication, yet it originates from the grim realities of World War I. First noted by American correspondent E. Alexander Powell in 1915, the drink originally consisted of gin, grenadine, applejack brandy, and lemon juice. Named after the French 75mm light field gun, drinkers likened its potent effect to a shell strike.
The contemporary French 75 evolved within the lavish circles of 1920s Paris. To recreate it, start by chilling a Champagne flute in the freezer. Shake gin, fresh lemon juice, and sugar syrup with ice, then strain into the flute and top with Champagne. A twist of lemon peel serves as the perfect garnish.
Sherry & Tonic
A delightful, refreshing choice, sherry and tonic is gaining traction across bars and pubs throughout Europe. For optimal refreshment, choose dry sherries like Fino or Manzanilla.
Simply pour a generous amount of sherry over ice in a highball glass, filling the rest with tonic water. A slice of lemon is the perfect garnish. For richer flavors, consider using Amontillado, or opt for Oloroso for a nuttier, more fruit-forward experience.
Tinto de Verano
This beloved Spanish beverage, translating to “red wine of summer,” is both refreshing and simple to prepare. Typically served in a wine or beer glass, it’s a 50:50 blend of red table wine—preferably Spanish—and lemon soda or sparkling water. Add ice and a slice or two of orange to complete your drink.
The beverage’s origins trace back to the 1920s in Córdoba, Spain, where bartender Federico Vargas sought to quench thirst during a heatwave by diluting red wine with sparkling water. Locally known as Vargas, the drink eventually gained its contemporary name, Tinto de Verano, by the 1950s.
If this sounds appealing, consider trying kalimotxo, another classic Spanish cocktail that combines red wine with cola.
Vermouth
Vermouth is a wonderfully adaptable fortified wine infused with herbs and botanicals. Its mandatory ingredient belongs to the wormwood plant family, known as Artemisia. Deeply entrenched in the cultures of France, Italy, and Spain, vermouth’s unique bitter and aromatic qualities make it an excellent addition to cocktails like the Martini or Negroni.
However, it stands beautifully as an apéritif when served neat. Whether red or white, vermouth is best chilled. Pour it over ice in a glass and garnish with either an orange slice or a green olive. For a lighter experience, add a splash of soda or sparkling water for refreshing bitterness.
White Port & Lemonade
An elegant and refreshing choice perfect as a pre-dinner apéritif, especially on warm days. White Port is gaining popularity as more individuals discover its refreshing qualities, showcasing a lighter option compared to traditional Ruby or Tawny Ports.
To prepare, fill a highball glass with ice, pour in a generous amount of White Port, and top off with lemonade. A twist of lemon peel or a sprig of mint makes for an elegant garnish. Enjoy!
Whisky Highball
The highball is an excellent way to enjoy whisky during the warmer months or in warmer climates. This drink pairs beautifully with Irish, Japanese, or Scotch whiskies.
First referenced in the late Victorian era when English aristocrats mixed Scotch with carbonated water, the highball surged in popularity during pre-Prohibition America and found newfound adoration in post-World War II Japan during the 1950s and 60s.
In recent years, whisky brands have embraced the highball as a signature serve. Simply fill a tall highball glass with ice, pour in your whisky of choice, and top with sparkling water. You can also experiment with soda, tonic, or lemonade. A twist of lemon zest or a slice of fresh ginger serve as delightful garnishes.
For a unique twist, try a mizuwari by combining Japanese whisky with still water—delicious!
