An aperitif, according to Webster’s Dictionary, is “an alcoholic drink taken before a meal as an appetizer.” Its counterpart, the digestif, is meant to do just the opposite: aid in digestion after a meal.
Aperitifs: Get the Party Started
- 2 oz. Windsor Canadian whiskey or Christian Brothers brandy
- 1 oz. Drapò vermouth
- Dash of Wisconsin’s Bittercube Trinity bitters
- 1 Maraschino cherry
Add the ingredients to a cocktail shaker filled with ice, and stir gently. Strain into a glass, and garnish with an orange twist. Feel free to add a bit of the cherry juice, as well.
- 1 part Norseman barrel-aged gin
- 1 part Campari
- 1 part Drapò dry vermouth
Stir ingredients, and pour over ice. Garnish with an orange peel.
Fill the bottom of a wine glass with 1/2 oz. Gioia Luisa limoncello. Fill with a great prosecco, and add a slice of lemon.
- 1 part Vizón blanco tequila
- 3 parts grapefruit soda, like Squirt
- Serve over ice in a small lowball glass.
Digestifs: A Perfect Ending
The world’s most famous brandy, coming from the Charentais in western France and takes its name from the historic town of Cognac, the long-standing epicenter of brandy production. Try Remy Martin VS, Hennessy VSOP or Camus VS.
A fortified wine capable of improving with age. Try Taylor-Fladgate 10 year Tawny, Quinta do Noval Vintage, Warre’s Vintage or Croft Vintage.
Sipping or taking a shot of aquavit are the two traditional means of consumption, but with 42-45 percent alcohol, mixing it may be more enjoyable. Try Skaalvenn.
Ranges from very dry to very sweet. Favorites include Lustau Pedro Ximenez (PX; sweet), Osborne Amontillado (middle of the road) and Harvey’s Bristol Cream/Dry Sack Sherry.