Explore: Aperitifs

Apéritifs (/əˈpɛrɪtiːf/; French: [apeʁitif]) and digestifs (/diːʒɛˈstiːf/) are drinks, typically alcoholic, that are normally served respectively before

created Kina Lillet. Originally blanc, when all other aperitifs were red, Lillet was the only aperitif from a specific geographic location, one of the most

needed] Since 1995 Picon has diversified, and now makes two different aperitifs: The original Picon bière, which accompanies beer. Picon club, to drink

water and ice. Zucca is closely related to other traditional Italian aperitifs, such as Campari, Punt e Mes, and Cynar, as it is relatively light, with

is called louching and is also seen while preparing absinthe. Similar aperitifs include sambuca (from Italy), pastis (from France), oghi (from Armenia)

alcoholic liqueur, considered an apéritif of the bitter variety (and not an amaro) by Italians while considered an apéritif of the amaro variety by Americans

Aperol (/ˈæpəroʊl/ AP-ər-ohl, Italian: [ˈaːperol]) is an Italian bitter apéritif made with gentian, rhubarb, and cinchona, among other ingredients. It has

branded beverage industry. It produces spirits, wines, and non-alcoholic apéritifs. From its signature product, Campari, its portfolio has been extended

Quinquina is an aromatised wine, a variety of apéritif. Traditionally quinquinas contain cinchona, which provides quinine, introduced to Europe from Peru

The company was founded by Joseph Noilly in 1813. Esquimalt Vermouth & Apéritifs, on Vancouver Island, Canada, is the first producer outside Europe to