Anyone who has enjoyed a lingering meal in Europe may already be familiar with the pre- and post-meal sipping traditions of aperitivo (Italy) or aperitif (France) and digestivo or digestif . Bitter drinks have a particular role in these rituals: think of the appetite-piquing taste of a pre-dinner Aperol spritz or the after-dinner satisfaction of a dark, complex sipper like Fernet-Branca. Just in time for autumn harvest feasts and Thanksgiving entertaining, stretch your palate with the tastes of these lightly, delightfully bitter spirits, which often have centuries of history behind their stories.
Aperitif-style Bitters A pre-dinner drink primes the palate for flavours to come, and simple cocktails dosed with bitter spirits whet the appetite using mouth-watering, lightly astringent ingredients. For instance, 150-year-old Lillet Blanc from France contains quinine (the bitter flavour in tonic water), balanced by round citrus peel notes. Sipping it with appetizers, from seafood to salty cheese and snacks, is a lovely way to start a meal. Bright-red Italian Campari gets its bite from bitter orange peel plus herbs and barks, making it the perfect prelude to savoury food. Campari gives the kick to Negronis and spritzes or, shaken with orange juice, to foamy Garibaldis.
How to Serve Pour pre-meal spritzes, made with 1 oz (30 ml) aperitivo/aperitif and 3 to 4 oz (90 to 120 ml) bubbles, in a wineglass over ice, then garnish with a slice or wedge of grapefruit, orange or lemon.
Lillet Blanc France $24.99 32631 Juicy, sweet, citrus blossom
Campari Italy $32.49 277954 Bold grapefruit and blood orange aromas brighten a palate bittered with herbs and barks, for a lingering, woody ending balanced with citrus sweetness. fragrances turn to stone fruit apricot and peach flavours in this slightly bitter wine-based aperitif with herbal notes on a dry, crisp finish.
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