Bitters & Aperitifs

Aperitifs (from Latin 'aperire' — to open) are drinks designed to be consumed before meals to stimulate appetite. They're typically low to moderate in alcohol (15–25%), bittersweet rather than sweet, and meant to prepare the palate for food. Vermouth (fortified wine flavoured with herbs and spices) is the foundational aperitif — Martini, Cinzano, Carpano. Campari (Italian bitter aperitif) and Aperol (lighter, more orange-forward) are the iconic bitters. Lillet (French aromatised wine) is more elegant and floral. Together, these define the European pre-dinner drinking tradition. They're also essential cocktail ingredients — the Negroni, the Spritz, the Manhattan, and many others depend on them.

The Negroni — equal parts gin, Campari, and sweet vermouth, with an orange peel garnish. The most balanced bitter-sweet cocktail ever invented. The Aperol Spritz — Aperol, Prosecco, soda water with an orange slice. Italy's national pre-dinner drink. The Americano — Campari, sweet vermouth, soda water with a lemon twist. The lighter, lower-alcohol predecessor to the Negroni. The Manhattan — bourbon or rye, sweet vermouth, Angostura bitters with a cherry. The Martini — gin and dry vermouth, stirred, with an olive or lemon twist. Each of these depends on a quality aperitif — the cheaper substitutes don't deliver the same balance.