What Is an Aperitif? Differences Between Aperitifs and Digestifs

An aperitif is an alcoholic beverage you typically serve alongside appetizers or hors d'oeuvres. There are numerous different types of aperitifs, from basic lime juice spritzes to a complex Champagne cocktail complete with a unique garnish.

Keep in mind an aperitif is different from a digestif—the former prepares guests for food consumption while the latter is an after-dinner drink that aids with digestion. Additionally, aperitifs might include several ingredients, whereas digestifs are usually neat drinks, meaning they are unmixed spirits that arrive at room temperature without ice.

The word “aperitif” derives from the Latin word “aperire” meaning “to open”—the English phrase “appetizer” descends from the same origin. In France, “apero” is a shorthand, colloquial alternative to aperitif. Alternatively, in Italy, you’re more likely to hear the residents refer to a drink like this as an “aperitivo.”

There are seemingly countless varieties of aperitifs, or drinks that accompany a first course; however, they all share a few common characteristics. Here are three to keep in mind:

• Dry taste: Aperitifs always have a dry and occasionally bittersweet taste to them. They’re typically low in sugar given high amounts of sweetness can stifle a person’s appetite (the opposite of this drink’s intended purpose). You can always allow your guests access to simple syrup or sweeter liqueurs if they’d prefer to sweeten up their aperitifs.
• Low alcohol by volume (ABV): The high amounts of alcohol in spirits like tequila or whiskey can make people less hungry, so aperitifs traditionally contain low alcohol content in contrast to after-dinner cocktails. When a mixologist uses a higher-ABV spirit for an aperitif, they usually foreground other nonalcoholic botanicals and ingredients (for example, soda water) to dilute the rest of the cocktail’s alcohol volume.
• Specific alcohol type: Ensuring your aperitifs are dry in taste and low in ABV restricts your choice of alcoholic drinks somewhat. Fortified wines, liqueurs like limoncello, and Champagnes, are some of the most common choices.

There are numerous aperitifs to choose from to suit you and your guests’ tastes and desires during a meal’s appetizer course. Here are eight options to consider:

1. 1. Anise spirits: These types of spirits are available in different styles throughout both Europe and the United States. For instance, ouzo is more popular in Greece, whereas pastis is more prevalent in France. In any case, anise spirits serve as popular aperitif options both in their home countries and abroad.
2. 2. Blanc-cassis: To mix this French concoction (also known as a Kir cocktail), combine liqueur crème de cassis and your favorite white wine. Its blackcurrant scent will prime your guests’ taste buds for the meal to come.
3. 3. Champagne: Take out your finest sparkling wine glass to serve this classic French aperitif to your friends and family. Try a white prosecco blend or a rouge alternative of this alcohol mainstay—choosing a specific Champagne depends on personal taste, as well as how well it complements the food you plan to serve.
4. 4. Cognac: For the brandy drinkers in your life, cognac can prove a good choice for an aperitif. Combine cognac with your favorite ingredients in a classic cocktail shaker and serve this as an appetizing starter drink in a rocks glass.
5. 5. Fino sherry: This dry sherry wine pairs well with orange bitters, rhubarb botanicals, and other ingredients you might feel more accustomed to in a cocktail. Fino sherry might be dry for some, but that’s part of the reason it’s an effective aperitif since sweetness is an appetite suppressor.
6. 6. Negroni: This classic Italian cocktail combines liqueur, sweet vermouth, and gin to construct an elegant sipper for your dinner guests. Swap in a dry vermouth, such as amaro, to further reduce the sugar content in a Negroni.
7. 7. Spritz: Combine tonic water with grapefruit or lemon juice and a low-ABV liqueur or spirit to craft a classic aperitif cocktail for your guests. Add Angostura bitters to give your spritz a Venetian twist.
8. 8. Vermouth: In the eighteenth century, Antonio Carpano first created this fortified wine, and it still serves as the basis for cocktail recipes that make for excellent aperitifs. While a vermouth-flavored cocktail—such as an Old Fashioned or Manhattan—might make for better digestifs, vermouth on its own fills in as an appropriate aperitif. If you prefer bourbon to vermouth, try making mixologist Ryan Chetiyawardana’s take on an Old Fashioned cocktail, which combines the spirit with beeswax pellets to make a smooth-drinking cocktail.

Learn more about mixology from award-winning bartenders Lynnette Marrero and Ryan Chetiyawardana. Refine your palate, explore the world of spirits, and shake up the perfect cocktail for your next gathering with the MasterClass Annual Membership.