When drawing up the menu of the festive table, you need to pay attention to the correct supply of alcoholic beverages, so that they go well with food, complement its taste. The tradition of offering guests a drink before and after a meal originated a very long time in France, but from the second half of the 20th century it spread throughout the world. Unusual names for aperitif and digestif, which came to us from France, mean drinks mainly based on alcohol. Before the holiday, according to the rules of etiquette, guests are invited to offer an aperitif to increase appetite, and after a digestif to improve digestion.
What is an aperitif
A beautiful word that came to us from France - apéritif translates as "open". An aperitif is one or more drinks (both low alcohol and strong) that are served before meals. Their goal is to stimulate or increase appetite, improve salivation, the digestive process, because they contribute to a greater secretion of gastric juice. Such drinks help to satisfy hunger before the meal, brighten up expectations between meals.
What relates to aperitifs
As an aperitif and its components are both alcoholic and non-alcoholic drinks. You can serve anything from absinthe or brandy to a glass of orange juice. Aperitifs are classified into three categories:
- Unary - in its pure form an alcoholic or non-alcoholic drink, for example, juice.
- Combined - 2 or more drinks offered simultaneously, for example, water and champagne.
- Mixed - mixtures and cocktails, consisting of several interconnected drinks, for example, Manhattan cocktail.
More often, an aperitif means an alcoholic drink. Here's what they drink on an aperitif to stimulate appetite, cheer up:
- Greek ouzo
For dinner it is recommended in small quantities of whiskey, vodka, gin, for dinner - bitter tinctures, strong wines of rare varieties. Alcohol specialists consider vermouth with ice, diluted with sparkling water or fruit juice, to be the best aperitif. Aperitif alcoholic cocktails are also popular:
- Manhattan - 50 ml of whiskey, 25 ml of red vermouth, 1-2 drops of Angostur bitter tincture, mix, pour into a glass for cocktails, garnish with cocktail cherries.
- Dry martini - mix 75 ml of gin, 15 ml of dry vermouth and a few ice cubes, pour into a chilled cocktail glass, garnish with olive.
- Negroni - 30 ml gin, 30 ml campari, 30 ml red vermouth, pour into a low wide glass of old fashion, add ice cubes, mix, garnish with a slice of orange or a cherry.
- Kir-piano - 30 ml of blackcurrant liquor (ideally Creme de Cassis) shake with ice, pour into a tall glass of champagne flute, fill the remaining space with champagne, decorate with lingonberries.
- Adonis - 60 ml of sherry, 20 ml of dry white vermouth mix with a shaker, serve with slices of orange peel in a cocktail glass.
In China, Chinese tea is traditionally served to awaken appetite, which differs significantly from traditions in the West, because they do not use hot, warm or sweet drinks for this purpose. Common non-alcoholic aperitifs include:
- non-alcoholic Schweppes bitters;
- coffee, mint extracts with soda;
- various tonics;
- mineral and still water;
- vegetable, fruit juices.
Non-alcoholic aperitif cocktails are prepared using a shaker, the components are cooled before cooking. These drinks are served in a tall glass with a straw and ice cubes. Some cocktails are consumed hot, especially they are good in cold, rainy or snowy weather. Non-alcoholic aperitif cocktails are prepared quickly and simply:
- Signor Tomato - 0.5 cups of tomato juice, 1 yolk, 2 teaspoons of lemon juice, 1 clove of crushed garlic or a feather of green onion mixed in a shaker, add salt, pepper to taste.
- Cucumber aperitif - 0.5 cups of kefir, grated peeled cucumber, chopped dill, mix in a shaker, add salt, pepper to taste.
- Strawberry smoothie -30 g of strawberry syrup, 50 g of grated cheese and 0.5 cups of milk mixed with a mixer, serve strongly chilled.
- Cold sbiten - dissolve a glass of honey in 1 liter of hot water, add 6 g of hops, a pinch of cinnamon, put on fire, boil for half an hour, strain and serve cold.
- Arabic punch - 1 yolk, 40 g of coffee syrup mixed with strong hot tea, serve in a tall glass.
As aperitifs, many varieties of freshly squeezed juices are used: orange, lemon, grapefruit, pomegranate, birch, grape, tomato, birch. Juice cocktails are also popular, which can be with or without alcohol:
- Apple symphony - 60 ml of apple juice, 30 ml of lime juice, 10 ml of grapefruit juice, shake with ice, serve in a glass of old fashion.
- Alice - 15 ml of grenadine, orange and pineapple juice mixed with 45 ml of cream, serve with ice.
- Apple tonic - pour 30 ml of apple, pineapple juice and tonic into a glass of collins and mix, serve with ice.
- Stanley - 60 ml of lime juice, 30 ml of ginger ale, 30 ml of orange juice pour into a glass of collins (high cylindrical with straight walls) with ice, mix.
- Sweet cranberries - shake 30 ml of cranberry and orange juice and strain into a cocktail glass, add ice when serving.
What do you drink an aperitif with?
Aperitifs are usually served in small portions on trays covered with napkins. There should not be much drink so that guests do not get drunk before they sit at the table. It is customary to serve 1-2 types of drinks in order to warm up interest in dinner, to cheer up, contributing to lively conversations. The appetizer offers snacks that do not stifle appetite. Keep in mind that served on the aperitif, as a rule, fried nuts, almonds with salt, salty sticks, fruits, miniature canapes.
Before the upcoming feast, you can organize a zone with several types of aperitifs. Here, everyone can choose any drink that interests him. Aperitifs can be combined: from simple tinctures and vodka in small glasses to complex cocktails and glasses of cold water.