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Aperitifs

Aperitifs & Fortified Wines

Aperitivo time is the ideal moment to serve up classic cocktail and toast la bella vita! We’ve got a wide range of Italian, French and new world vermouths, bitters and traditional digestifs to savour.

A beginner’s Guide to Aperitifs

Across so much of the Mediterranean, the apéro hour remains sacred.

It’s simply inconceivable to jump from work and straight into dinner without stopping for a little pause and a little glass to awaken your appetite. It’s a time to slow down, enjoy conversation and appreciate good company (and good drinks). “L’Apero” is a moment to savour.

No wonder then, that both the moment and the drinks that feature heavily during it have been adopted further afield.

Here’s a guide to Aperitifs, aperitivo-style drinking and how to pick the right bottle for you to recreate that moment and those drinks at home.

What is an Aperitif? A drink or moment

Aperitivo / Aperitif often refers to both a moment and a type of drink.

That moment is universally accepted – the aperitivo hour starts early evening all the way to before dinner. What is considered to be an aperitif style drink, however, is not. Aperitifs are a vast category that can include a great variety of styles depending on which country you are in.

The term’s origins reveals a lot about what the drinks were intended for. Be it Apéritif in French, or Aperitivo in Italian the expression came from the Latin "apierire," meaning to open, or uncover.

‘Stomach opening’ may not sound like an attractive way of describing a type of drink or a reason to be drinking, but the short and often herbal, bitter aromatic drinks do exactly that - they whet the appetite.

Traditional Bitters & Amaro

Vermouths, Amari, and Bitters are often grouped together as one giant collective because they all use bittering agents and have bitter-sweet properties. Clearly, each has its own unique characteristics.

Amaro means "bitter" in Italian. However, unlike aperitivi bitters which are typically red or orange and rarely consumed after dinner, Amari are darker, more herbal and often served to finish a meal. They are often served neat chilled and/or over ice.

The easiest way to think about Bitters is to split them in two categories: tinctures and potables. Tincture bitters include common suspects such as Angostura, Peychaud's etc. They deliberately come in small formats and you only add a dash or two in a cocktail.

On the other hand, potable (drinkable) bitters are exemplified by brands like Campari, Cynar, Suze and Jägermeister. When it comes to Aperitifs and aperitivo cocktails, “bitters” almost always means latter.

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Aperol vs Campari

As two classic Italian aperitifs that are widely used in famous cocktails, Campari and Aperol are the two best known aperitivo brands.

They share a lot of similar history - Campari was first invented in Novare in 1860, while Aperol was created in Padia in 1919, they are now owned by the same parent company. Look closer however, and you’ll see that they are quite different from one another.

Campari has a deep orange peel flavour, intense bittersweet finish filled with citrus, rhubarb and herbal spice. Aperol tastes lighter, with vibrant grapefruit and caramelised orange and subdued bitterness.

Campari is certainly the more intense of the two, both in citrus, bitterness and even in colour. For those looking for lower alcohol serves - Campari has a higher ABV (25%) while Aperol is 11% ABV. That low alcohol nature is one of the reasons the Aperol Spritz is so well suited to summer sipping – Aperol is full of flavour yet only the same strength as the average wine.

French Tonic wines

Not quite vermouth nor bitter liqueurs, Tonic Wines are a genre of their own.

Many of the famed brands are of French origin and tonic wines can be summed up as fortified wines that are further infused with herbs and spices. They are almost the same as vermouth but are not classified as such as they don’t use wormwood (they get their bitterness from quinine).

Several of them were invented as a way of helping troops from the French Foreign Legion consume quinine but in time, just as classic Indian Tonic Water did for the British, it went from medicinal use to recreational and sought out for its flavour.

The big names are Lillet, Dubonnet and Byrrh but there are many other historic producers. Their use of Bordeaux wine, Mistelle or Port as well as the light bitterness displayed overall makes Tonic Wines approachable and ideal drinks to serve on the rocks.

They also make good substitutes for vermouth in cocktails like the Negroni or Martini.

What is Vermouth?

Vermouth has its origins in the medicinal elixirs made by Italian pharmacists and monks. While he might not have been the first to ever make it - Antonio Benedetto Carpano is widely credited as the first person to record his vermouth recipe in 1786.

What we know a Vermouth today is not dissimilar to his 200+ year old recipe: a wine base that’s been fortified (has added spirit), infused with botanicals for flavour, wormwood for bitterness and sugar to sweeten it.

The key element that separates vermouth from Sherry, Madeira, Port or Tonic Wine is the ingredient that makes it bitter - wormood. Even the word itself makes this clear; Vermouth is derived from the German word wermut, which means wormwood.

There are three main styles of vermouth. Sweet (red), Bianco (white) and Dry. All three styles of vermouth typically use neutral white grapes such as Catarratto, Piquepoul or Trebbiano and the styles of vermouth are defined by their respective levels of sweetness.

While Vermouth production is highly regulated across Europe, there are regional styles that have developed over the years, as well as regional preferences towards certain grape varietals (around 75% of the volume of any vermouth is wine). New styles are emerging too, for example Rosé Vermouth is growing in appeal and has become an identifiable genre of its own.

ALL VERMOUTH

Sweet Vermouth

Sweet Vermouth is also referred to as red, rosso or rojo. It’s a style of vermouth that’s typically robust, rich and sweeter than both white and dry vermouth.

While sweet vermouth was historically made with a red wine base and Italian grape varietals, it’s not as clear cut anymore. For many, the colour comes from the infusions (botanicals) and from the type of sweetener used (caramel, brown sugar).

Classic cocktails that use sweet vermouth include the Manhattan, Negroni and the Americano.

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Dry Vermouth

As the name suggests, this style of vermouth is typically bone dry and typically is made using no added sugar. Like sweet vermouth, the wine used to make dry vermouth is infused with botanicals (which tend to be more herbal and savoury than fruity or woody) and fortified with an unaged grape-based neutral spirit.

Dry Vermouths tend to be citrusy, herbaceous and floral while the choice of grape used as the base wine plays a big role in determining how naturally sweet or dry the liquid is.

The most common use for dry vermouth is in a Classic Martini.

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White Vermouth

Known Blanc in France and Bianco in Italy, White Vermouth is middle ground between sweet and dry, with sweetness levels varying from one brand to another.

The flavours you can find also vary too – there are Bianco’s with light floral and herbal profiles more akin to dry vermouth, and others that are much richer and spiced with cinnamon or vanilla and even barrel aged making them more akin to sweet vermouth.

It can be made with white grapes or a combination of white and red grapes to create a semi-dry rosé vermouth (which are growing in popularity).

White vermouths make for versatile cocktail companions. They can be used in a Dry Martini or a Vesper for a hint of sweetness or in the likes of a Martinez for a drier version of the cocktail.

Most of all - Bianco vermouths are easy to enjoy on their own, be it sipped straight, over ice or in a Highball with soda.

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Pastis and Anise Spirits

All anise-flavoured spirits (including Ouzo, Aquavit, Raki and Sambuca) are divisive drinks with passionate enthusiasts and those vehemently against it. Pastis is no different.

Geographical support aside (no true Marseillais would dare denounce the city’s most famous drink), Pastis has remained something that is associated gray-haired retirees and tired café’s on the seafront that have been forgotten in time. Ignore it at your peril however – there’s a reason it has remained popular and still enjoyed as aperitif.

Start with a small pour of pastis in the bottom of a tall glass to which you add still water, watching it transform from a clear spirit to a milky yellow (usually four parts of water to one of pastis). Add ice an off you go!

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Absinthe

Absinthe’s unique profile is derived from the “Holy Trinity” of anise, fennel and wormwood. On its own - absinthe is somewhat bitter and usually bottled at a very high ABV, which is why it’s best served with three parts water and a sugar cube.

There are two distinct styles of absinthe, the French (or Swiss) style, and the Czech (or Bohemian) style. The former will typically louche and this transformation into a cloudy haze is considered a sign of quality.

Most modern absinthe recipes follow those popularized and mass-produced in France. Think green hue, big on wormwood and anise and with more than a tinge of nostalgia for the Belle Epoque. Czech absinth sold today tends to be more bitter than the Swiss/French recipes and due to the amount of (or sometimes lack of) natural herbs and fruit extracts used, Czech absinth does not typically louche.

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Aperitivo Cocktails

Aperitivo cocktails are an ideal welcome drink if you’re hosting a dinner party. The key to a perfect pre-dinner aperitivo is matching your cocktails with savoury food. Be brave and go beyond nuts and olives!

The best known Aperitivo-style cocktails are the Milano Torino (which takes its name from the birthplaces of Campari and Vermouth di Torino, the two component parts) and the Negroni (gin, vermouth and bitters).

While not a historic classic, the rise of the Aperol Spritz (aperol, prosecco and soda) has been so universal it’s almost become the symbol of the Aperitivo hour.

Those three drinks are the cornerstone of Aperitif-style cocktails, but once you add in the likes of The Americano (a direct descendent of the Milano-Torino that’s made of Campari, sweet vermouth and soda water), the Bellini and the Garibaldi (also known as Campari and orange) – it’s clear to see the predominant use of Italian bitters across the genre.

Once you factor in the twists and riffs such as the Negroni Sbagliato (a negroni that uses sparkling wine instead of gin) or the Boulvardier (a Negroni using whisky as the spirit), or the forgotten recipes that are ripe for a revival such as the Bicicletta (a bitter spritz-like drink made with Campari, dry white wine and soda) you can see just how versatile the category is and how open to evolution it can be.

Aperitivo Cocktail Recipes

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Aperitifs (13)

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Fernet Branca

70cl 39% ABV
IT Italy

Fernet-Branca is one of the best known Italian bitters. For many it is the only Fernet (a style of Amaro that originated in Italy) they have ever come across. Given the quality, it might be the only one you'd ever need to though - it's delicious!

Key Flavours

Herbal

Bitter

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L'Aperitivo Nonino Botanical Drink

70cl 21% ABV
IT Italy

A delicious, light saffron-coloured aperitivo from grappa maestros Nonino that offers a more subtle and flexible blending partner than classic red aperitivos.

Key Flavours

Citrus

Herbal

Bitter

Fragrant

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Campari Italian Bitter Liqueur

70cl 25% ABV
IT Italy

Famed aperitif and an essential component for those seeking to make a Negroni or Americano, Campari is a booze hound's cabinet necessity.

Key Flavours

Citrus

Bitter

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Aperol Italian Aperitif Liqueur

70cl 11% ABV
IT Italy

Aperol needs no introduction as the ultimate aperitif. Its unique bittersweet taste and vibrant orange colour derive from a secret and original recipe, that has remained unchanged since 1919.

Key Flavours

Citrus

Herbal

Sweet

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Hotel Starlino Arancione Aperitivo

75cl 17% ABV
IT Italy

Starlino Arancione Aperitivo is an citrus packed Aperitivo made with Italian orange peel, lemon peel and other herbs and spices. Perfect for Summer.

Key Flavours

Citrus

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Aperitivo Select

70cl 17.5% ABV
IT Italy

The original Venetian Aperitivo, first created in 1920 and one of the most popular bottles in Northern Italy come Aperitivo hour. Fantastic when served in a Spritz.

Key Flavours

Herbal

Citrus

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Hotel Starlino Rosé Aperitivo

75cl 17% ABV
IT Italy

A zesty and complex citrus forward blend of Italian pink grapefruit, lemon and orange with an intriguing bittersweet finish. A brilliant addition to any BBQ's or summery gatherings…

Key Flavours

Citrus

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Hotel Starlino Elderflower Aperitivo

75cl 17% ABV
IT Italy

A floral treat from the Hotel Starlino team! Their Elderflower Aperitivo is infused with elderflower, citrus peel, herbs and spices giving it a rich flavour perfect for spritzes.

Key Flavours

Floral

Fresh Fruit

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Contratto Aperitif

100cl 13.5% ABV
IT Italy

Based on original family recipe from the 1935, Contratto Aperitif has lively notes of rhubarb, lemon, tangerine and herbal notes bringing fresh and lively citrus balanced by a bittersweet edge.

Key Flavours

Bitter

Citrus

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Cocchi Americano Bianco

75cl 16.5% ABV
IT Italy

A spectacular vermouth and one that you could easily sip on the rocks all afternoon. It's also the ideal choice for those looking to make Vesper Martini due to its high levels of drying cinchona.

Key Flavours

Fresh Fruit

Citrus

Sweet

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Contratto Fernet

70cl 30% ABV
IT Italy

Based on the original Contratto recipe from the 1920s, Fernet is a type of amaro that's perfect for use as a digestif. Expect herbal notes and strong anise, fennel and spiced notes to come through.

Key Flavours

Herbal

Vegetal

Bitter

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Fernet Branca Menta

70cl 28% ABV
IT Italy

Menta is a variation on the classic Fernet-Branca liqueur, that adds a refreshing aroma of peppermint into classic digestif.

Key Flavours

Herbal

Bitter

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Cocchi Americano Rosa

75cl 16.5% ABV
IT Italy

Bright, fruity and effortless quaffable, Cocchi Rosa is a fantastic choice for when you are looking for a lighter sweet vermouth.

Key Flavours

Fruity

Fresh Fruit

Sweet

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