Le Apéritif

To welcome a guest or guests to the French meal is a convivial ceremony ushered with le apéritif, an alcoholic drink served to stimulate the appetite, contrasting with digestifs, which are served after meals. Over the many decades, Europeans have adopted the term "aperitif" to also refer to a time of day, typically late afternoon or early evening, much like tea time in England, when an alcoholic beverage is first enjoyed.

Apéritifs are commonly served with something small to eat, such as crackers, cheese, pâté, olives, and various kinds of finger food. Historical records show that the apéritif first appeared in 1786 in Turin, Italy, when Antonio Benedetto Carpano invented vermouth in this city. In later years, vermouth was produced and sold by such well-known companies as Martini, Cinzano, and Gancia.

Apéritifs were already widespread in the 19th century in Italy, where they were being served in fashionable cafes in Rome, Venice, Florence, Milan, Turin, and Naples. Apéritifs became very popular in Europe in the late 19th century. By 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 cuisine for centuries.

There's no single alcoholic drink that is always used for an apéritif; fortified wines, liqueurs, and dry champagne are possibly the most common choices. Sherry, a fortified wine, is a very popular apéritif. In Greece, ouzo is a popular choice; in France, pastis. In Italy, vermouth or bitters (amari) may be served; popular brands of bitters are Campari, Cinzano, Byrrh, and Suze.