Learn about the two complementary beverage families and explore the many ways to enjoy them
As the delectable, boozy bookends to any repast (especially dinnertime), aperitifs and digestifs are longstanding European traditions that respectively open and close a meal. Learn more about the two beverage classifications, what distinguishes them, and how to enjoy them, below:
See also: Glass Class: Do You Know the 5 Main Glasses for Drinking Liquors and Spirits?
Aperitifs
Also known as apéritif (French), apéro (French colloquial), aperitivo (Italian and Spanish)
As its name suggests, aperitifs are thought to arouse an appetite and are traditionally enjoyed before a meal or alongside canapés. This family of beverages includes liquors, liqueurs, and wines that whet the drinker’s appetite, as well as the cocktails that implement these ingredients. For example, gin, Campari, and vermouth are all considered to be aperitifs on their own, and so it follows that a negroni, which is made of the three spirits, is also treated as an aperitif.
Many characteristics may warrant a beverage to be an aperitif. Bitterness and botanical notes are central themes, profiles easily discernible in Italian aperitivi like Campari, Aperol, Cynar, as well as French apéritifs like Suze, Lillet, and dry vermouth.
See also: Vintage Tipples: 6 Classic Cocktails You Should Know (With Recipes)