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| When would you typically have an aperitif? |
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Definition
Typically aperitifs are had before a meal. |
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| Describe typical aperitifs |
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Definition
They are typically low in alcohol and mild tasting. |
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A blend of African oranges, gentian root, quinine bark, and some alcohol. Usually served with club soda or seltzer water with lemon. |
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Definition
| A unique combination of fruits, spices herbs and roots. |
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A bittersweet aperitif that is made from artichokes. Best when served over ice with a twist of lemon or orange. |
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Produced in California and available in blond and red. Serve chilled. |
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A bitter, aromatic blend of approximately 40 herbs and spices (including myrrh, rhubarb, chamomile, cardamom and saffron) in a base of grape alcohol. Mint-flavored Fernet Branca is also available; it is called Branca Menta. |
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Composed of 56 botanicals including citrus peel, aniseed, licorice, poppy seeds, saffron, ginger, juniper berries and ginsing. Used in Jagerbombs (Jagermeister and Red Bull) |
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Made in Bordeaux from a blend of 85% fine Bordeaux wines and 15% fruit liqueurs. Lillet Blanc is made from Sauvignon Blanc and Semillion and has a golden color. Lillet Rouge is made from Merlot and Cabernet Sauvignon and has a ruby red color. |
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Comes from the essence of Badiane (anise star) and from a spirit made from natural herbs such as mint and balm. |
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Vermouth with bitters and other botanicals added. |
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Made from anise, fennel (green anise), licorice and other Provencal herbs. |
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