Aperitif

• The word aperitifs originated from the

Latin word “Aperitivers” which means to
open up.
• In our context it is to open up the appetite
for the future courses to come.
• Although hunger is the best appetizer,
there are quite a number of alcoholic
beverages that can be to stimulate the
appetite.
 Aperitif

Spirit based/
Wine Based
Bitters

Amer Picon Campari Vermouth Byrrh

Angostura Frenat Branca Lillet Ratafia

Underberg Jagermeifters Dubonenet Mistelle

 Vermouth
• Vermouth is German in origin. In the 16th century it
was not uncommon in Germany to flavour the local
wines with Worm Wood. The concoction used to be
called as “Wermutwein”.
• Production settled at Marseilles and Turin in France
and Italy respectively.
• France has been associated white and dry
vermouth and Italy with red and sweet vermouth
• There is no national demarcation as such and both
France and Italy are producing both dry and sweet
styles.
 Vermouth
• Vermouth is an aromatized wine, which is
fortified. The base wine is quite ordinary which is
fortified with Mistelle.
• Mistelle is unfermented grape juice and brandy
in the ratio of one part of brandy and four parts
of grape juice.
• The herbs which are Allspice, angelica,
angostura, aniseed, bitter almond, bitter orange,
celery, coriander, Chamomile, Cinchona,
Cinnamon, Clove, Cocoa, Fennel, Ginger,
Gentia, Hops, Mace, Myrtle, Nutmeg, peach,
quinine, rosemary, rbubarb, saffron, sage,
thyme, vanilla, woodruff etc.
•
 Production
• Very ordinary wine
• Wines are blended to set style
• Matured for three years
• Addition of mistelle
• Mistelle is then added top the wine in varying
proportions, sometimes to the tune of one part of
Mistelle to four parts wine.
• Aromatic herbs are steeped neutral alcohol till the
correct degree of flavouring has been extracted in
the alcohol.
• The flavoured alcohol is then added to the wine and
Mistelle mixture.
• The entire lot is then blended in huge tanks.
• Clarification
 Types
• There are two types
of vermouth variety,
the sweet red variety
and the dry white
variety.
• The sweet variety
has 130-160 gms of
sugar per litre of
vermouth
• Dry white variety has
less than 40 grams of
sugar per every litre
of vermouth.
 Brand Names
• CINZANO (Italy): The
house of Cinzano was
first established by
Carlo Steefano and his
brother Giovanni
Cinzano in 1957.
• Cinzano produces a
dry white, a sweet red,
a sweet white and a
special called Antica.
NOILLY PRAT (France)
• The house of Noilly Prat
was established when
Claudius prat joined
hands with Louis Noilly in
1843.
• Both red and white
varieties are produced.
ST. RAPHAEL
(France)
• The house of
St.Raphael was
established in 1880
by a Frenchman Dr.
Pierre Jupet. Both red
and gold varieties are
produced.
 PUNT - e –MES (Italy)
• This famous Italian vermouth
is from the Carpano family of
Italy. Punt- E- Mes history
begins in 1786, in Pizza
Catello in Turin where
Antonio Benedetto Carpano,
a well respected Bar and
Restaurant owner who used
to make his vermouth to fit
the individual preference of
the customer.
Some other brands of vermouth
• Martini and
Rossi,
• Stock
• Cors
• Barbarin
• Ricadonna
• Boissiere
• Duval.
DUBONNET (France)
• 18% of alcohol, first
fermented by Joseph
Dubonnet in 1846 in
Chambery of France.
• The red and white
varieties of Dubonnet
have a semi dried
taste and a full-bodied
flavour.
• It is best when served
chilled from the
refrigerator or poured
over the ice cubes
with a twist of lemon.
 BYRRH
• A proprietary Mistelle
based aperitif, which has
a ruby red colour.
• Byrrh is best when served
with soda over ice.
 LILLET
• Paul and Raymond Lillet
founded this term, in 1872
in a small town of Podenrac
near Bordeaux.
• Lillet both red and white is
dry and full-bodied.
• It is best served chilled from
a refrigerator or on the
rocks with twist of lemon or
slice of orange or with a
splash of soda.
 MISTELLE
• It is also called Muter. These
are sweet fortified wines
produced by arresting
fermentation in the wine by
the addition of spirits. This
process is called as Mutage.
• Some Mistelle are used in the
production of vermouth and
other aperitife wines, where
as other stand alone as
aperitifs.
 RATAFIA (France)
• It is exactly like
panache but aged in
wooden cask for one
year which gives an
oxidized taste and
color to the final
product.
• US federal regulation
prohibits the use of the
word Ratafia. Hence
domain Chandon calls
its Ratafia as panache.
 Bitters
• These are the alcoholic beverages produced
from distilled spirit in which bitters roots, herbs
peel etc. are incorporated & whose strength is
not less than 15% v/v.
• The word aperitif is derived from Latin word
“Aperire” which means to open.
• Bitter are known as Amora in Italy.
• They are supposed to sooth & relax the stomach
after meals & aid the process of digestion.
 Amer Picon (25%ABV)
• It is a bitter orange
flavored . It is made
steeping orange
peel, quinine,
spices and herbs in
neutral alcohol.
• It is clear red and is
produced in France
& Italy. “Gaeteau
Picon” of Algeria in
year 1837 first
produced it.
 Angostura Bitter (45%ABV)
• It is a bitter liquid condiment that
adds zest to drinks.
• Gentian and many other herbs
are steeped in neutral alcohol.
Dr. J.G.B. Siegert in the town of
Angostura first made an
angostura aromatic bitter in
1824.
• It is dark brown with an orange
tint and is produced in Trinidad
and Tobago.
• It is enjoyed in small quantities
(1 or 2 dashes) in mixed drinks,
cocktails.
 Campari (23-25%ABV)
• It is a bitter
orange and herb
flavored liqueur.
• Herbs and bitter
orange rind are
steeped in
neutral alcohol.
• It is clear red
and produced in
Italy.
 Frenet Branca(40%ABV)
• It is an extremely bitter
herb flavored liqueur.
• Aromatic plants, roots
and herbs are steeped
in alcohol.
• It is very dark red,
almost black and is
produced in Italy in the
year 1845 .
 Underberg
• It comes from the Germany
& made in the year 1846
with herbs mainly aniseed &
licorice.

• It comes in miniature bottle,

capacity 20ml, wrapped in a
straw paper with green label.
 Jagermeister (35%ABV)
• It is produced from 50
herbs like licorice,
aniseed, and juniper
berries poppy seeds
saffron steeped in
neutral alcohol.
• It is served in old-
fashioned glass after
meal.