Vermouth replacement

An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. An apéritif may be served with an hors d’oeuvre or vermouth replacement-bouche, such as crackers, cheese, pâté, quiche or olives. Apéritif is a French word “derived from the Latin verb aperire, which means to open”.

The French colloquial word for apéritif is apéro. The fifth-century Christian ascetic Diadochos of Photiki says, “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. This would indicate that apéritifs have existed since at least the fifth century. In 1796, Turin distiller Antonio Carpano invented modern vermouth.

Rome, Genoa, Florence, Milan and Venice. An apéritif known as Dubonnet was introduced in France in 1846, created by chemist Joseph Dubonnet as a means of delivering malaria-fighting quinine. 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. 1900 they were also commonly served in the United States. In Spain and in some countries of Latin America apéritifs have been a staple of tapas for centuries.

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, Calvados brandy in the Normandy region, Crémant d’Alsace in the eastern region. Martini, Aperol Spritz and Campari with soda are also popular aperitivo drinks of choice.

In the Eastern Mediterranean, arak is served with meze. In Britain and Ireland sherry and dry madeira are traditional apéritifs. A digestif is an alcoholic beverage served after a meal, to aid digestion. When served after a coffee course, it may be called pousse-café. Bitter digestifs typically contain carminative herbs, which are thought to aid digestion.

In many countries, people drink alcoholic beverages at lunch and dinner. Studies have found that when food is eaten before drinking alcohol, alcohol absorption is reduced and the rate at which alcohol is eliminated from the blood is increased. The Why and How Of Serving An Aperitif”. The Old History of the Aperitivo”. Effect of Food and Food Composition on Alcohol Elimination Rates in Healthy Men and Women”.

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