Aperitifs

[TimmyBoston]

I'm very fond of Aperitifs, anything up from a very light Bellini to some Scotches. But I'm always anxious to discover more wind-down cocktails of the early evening.

What are some Aperitifs you enjoy?

[mano]

Last night with hors d'œuvres we served a Vionta Albarino from the Rias Baixas region in northwest Spain. A pleasant, inexpensive aperitif that's a good value.

[Graham]

Here in England is is customary/traditional to serve a good Sherry before dinner, depending on who is coming to dinner that can change drastically to a G&T, Scotch and Canada dry, Gin Martini's and my wife's wicked Margerita's :w00t:

[RichGem]

Campari and soda (water), especially in the Summer. Very refreshing, but the taste isn't for everyone.

[Bricktop]

Campari and soda (water), especially in the Summer. Very refreshing, but the taste isn't for everyone.Even though it's winter, we're going through Campari and Pellegrino Aranciata (Orange) Soda like there's no tomorrow.

[MacArthur Mike]

I enjoy a nice limoncello or arancello which I have started making myself.

[Doc4]

What's better than a rusty nail?? Gives me a nice warm feeling in the tummy as I kick back, digest my food and the day, and drift off to semi-consciousness.

[mano]

What's better than a rusty nail?? Gives me a nice warm feeling in the tummy as I kick back, digest my food and the day, and drift off to semi-consciousness.

I think you may be confusing an aperitif with a digestif or nightcap. :smile:

[guitarslinger]

old fitzgerald 100 proof
Noilly Prat Red
Noilly Prat white
angostura bitters
on the rocks
wedge of lemon.

[Doc4]

I think you may be confusing an aperitif with a digestif or nightcap. :smile:

Yep. I blame global warming for distracting me.

An aperitif? Hmm, maybe a nicely chilled vinho verde from northern Portugal.

[TimmyBoston]

Here in England is is customary/traditional to serve a good Sherry before dinner,

Graham, I know nothing about Sherry can you give you some information and recommendations?

Thanks

[Doc4]

Graham, I know nothing about Sherry can you give you some information and recommendations?

Thanks

This summer, when it's really hot, and some friends are coming over for the afternoon, pull a well-chilled bottle of Tio Pepe out of the fridge, crack it open, and drink it down with some almonds. Yummy! Maybe some fresh peaches too.

(It's a pretty dry sherry, and it's delicate flavour & aroma will decay within a day or two of opening, so drink fast. Most sherries are much more durable!)

[ratcheer]

Graham, I know nothing about Sherry can you give you some information and recommendations?

Thanks

All I know is that the best is supposed to be from Spain. I recall the brand "Dry Sack", but I don't know it it is good or not.

There are two types, dry and cream.

Sherry goes good in bean soup, especially black bean soup.

That is about all I know about sherry. :tongue:

Tim

[JonnyAngel]

A lemoncello in the summer or Gran Mernier during the winter next hurt. Ive also been known to make a killer Gin and Tonic. However, to really wow your guests I prefer a good french 75.

Tom Collins Glass

One Tsp fine sugar
One lemon wedge
Muddle in bottom of glass
Two Oz of Gin
Two Tsp Lemon Juice
Fill with Ice
4-6 Oz of Sparkling Wine...I prefer mine with something not very sweet. A brut works very well..An Asti if you must!

[Graham]

Graham, I know nothing about Sherry can you give you some information and recommendations?

Thanks

Hi Tim
Here in England, the choice is large, from pale to sweet to cream and many Old English company's have their own vineyards in Spain. We usually stick to a bottle made by 'Croft', in either Original or Particular guise,this is a very typical Sherry served in English homes, never fails to please.:wink2:

[SofaKing]

What are some Aperitifs you enjoy?

A recent find has been a bottle of Pacharán brought back from the Basque part of Spain by a friend. Flavors of anise, vanilla, coffee, and blackthorn berries.

I have read that it is essentialy the same as sloe gin but having never had sloe gin I could not say. I can say that the bottle brought back at Christmas has evaporated at a frightening rate, must be the dry desert air. :smile:

[petrveliki]

Punt e Mes is a slightly bitter version of red vermouth. Same strong flavor of, say, Cinzano or Martini & Rossi, but without the cloying aftertaste. It can be hard to find -- on several occasions I've seen a bottle at the back of the vermouths after the bartender swore he'd never heard of it. On the rocks, with a twist.

Next best: Cinzano (red or "bianco", but not "secco") or Lillet.

PetrV

[reeffanatic]

I didn't see anyone mention a good calvados Laird 12y happens to be a nice one.:redface: