Apéritif Basics

Apéritifs are alcoholic drinks consumed before a meal, as opposed to digestifs, which are consumed after a meal. Apéritifs, like digestifs, can be made using liquor, liqueurs, and bitters (made by dissolving herbs in alcohol), either alone or in combination. Though the line between apéritifs and digestifs is somewhat blurry, a few general rules of thumb can help differentiate the two types:

The origin of the pre-dinner drink is unknown, though some scholars point to ancient Egypt as a source of the tradition. Modern apéritifs actually began as a form of medieval medicine: during the Middle Ages, many believed that tonics and elixirs made from herbs and spices could keep illness at bay. As a result, alchemists and monks created concoctions made by dissolving plants in alcohol. Herbs that were thought to stimulate the stomach and prevent digestive disorders were used to create “apperitives,” which were often very bitter and were mixed with fortified wine to make them easier to swallow.

Over time, many of these medicinals began to be enjoyed as much for their bittersweet taste as for their purported healthy benefits. By the end of the 16th century in Europe, the act of drinking apéritifs was as much a social tradition as a medical one, particularly for the upper classes. The practice migrated to the United States around the turn of the 19th century and became popular among all classes after Word War II.