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Apéritif and digestif

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– Apéritif:
– Fino sherry is a classic choice.
– An apéritif is an alcoholic drink served before meals to stimulate appetite.
– Common options include vermouth, champagne, gin, and dry sherry.
– Apéritifs are usually dry, not sweet.
– Often served with hors d’oeuvres like cheese, pâté, or olives.

– History of Apéritif:
– Apéritifs date back to the 5th century.
– Turin distiller Antonio Carpano invented modern vermouth in 1796.
– Apéritifs became popular in 19th century Italy.
– Dubonnet, created in 1846, was used by French Foreign Legion soldiers.
– Apéritifs spread to the United States by 1900 and to Spain and Latin America.

– Types of Apéritif:
– No single alcoholic drink is always served as an apéritif.
– Common choices include fortified wine, liqueur, and dry champagne.
– In France, pastis, Calvados, and Crémant d’Alsace are popular.
– Italy serves vermouth, Aperol Spritz, and Campari as aperitivo.
– In the UK and Ireland, sherry and dry Madeira are traditional choices.

– Digestif:
– A digestif is served after meals to aid digestion.
– Common types include brandy, eau de vie, fortified wines, and liqueurs.
– Bitter digestifs often contain carminative herbs.
– Studies suggest that food before alcohol consumption affects alcohol metabolism.
– Digestifs like brandy, grappa, and liqueurs are usually taken neat.

– See Also:
Liquor and drink portals are related topics.
Bitters and hors d’oeuvres are associated with apéritifs.
– Happy hour and nightcap are relevant drinking concepts.

Apéritifs (/əˈpɛrɪtf/; French: [apeʁitif]) and digestifs (/dʒɛˈstf/) are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal respectively.

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