apertifs and digestifs Flashcards
Aperitifs
-gin, anise liqueurs, champagne, bitters, dry sherry, dry white wines
Digestifs:
-usually brandies, sweet fortified wines, amaro, sweet liquors, citrus liqueurs, distilled liquors,
Anise Liquors:
Pastis (Aperitif): anise liquor from France, usually diluted with water (5 to 1), made from licorice root and aniseed
Brands: Pernod (more an absinthe) and Richard: owned by the same company (Paris)
Henri Bardouin: Provencial pastis
Anisette: made from distilled aniseed only
Sambuca (often more a digestif): Italian, colorless, enhanced with oils of anise, licorice, and elderflower
Absinthe: traditional high proof with wormwood and many herbs. Absente fakey American version
Arak: Levantine , Ouzo: Greek , Herbsaint: American
anise liquor cocktails
- Sazerac: Cognac/Whiskey (2 oz), (1 oz simple) (3 dash of Peychauds) (splash of anise liquor)
- Corpse Reviver #2 (equal parts lemon, gin, Cointreau, lillet blanc, and splash of pernod)
- Fleur de Lys: 8oz orange juice, .5 teaspoon of pernod, 2 tablespoons of Cointreau, topped with champagne
- Mauresque (French for “moorish”): pastis with orgeat syrup
- Perroquet (French for “parrot”): pastis with green mint syrup
- Tomate (French for “tomato”): pastis with grenadine syrup
- Rourou (from “Rousseau-Wiart”): pastis with strawberry syrup
Vermouths and Cousins (Apertifs):
Vermouth: fortified wine with botanicals. Comes in dry (French) and sweet (Italian) forms.
Italian: Martini&Rossi, Carpano, Chinzano,
French: Noilly Prat (Languedoc/Provence), Dolin Blanc (Chambery)
American: Atsby
Quinquina:
vermouth with the addition of quinine
French: Lillet (Blend of fortified Bordeaux blend and orange liquor)
Dubonnet, St. Raphael (Lyon)
Bonal, Byrrh
Americano: addition of wormwood (Cocchi Americano, Contratto)
things to do with vermouth
As an aperitif: neat, chilled, on rocks, often with some kind of twist
As a Cocktail: 2 ounces sweet vermouth, 2 dashes maraschino liqueur (or curacao or Grand Marnier), 2 dashes Angostura bitters, 1-2 dashes simple syrup, to taste, Twist of lemon peel, for garnish
White Negroni: 1 oz. Lillet Blanc, 1 oz. London dry gin, 1 oz. Suze, lemon twist
bitters:
Various liquors made with herbs and bark, roots
Italian:
• Campari (Aperitif): used to be red color from crushed red insect. Commonly served with soda water, juice, or wine
• Aperol (Aperitif): from Padua. Milder than Campari.
• Cynar (Aperitif): artichoke addition. Served over ice, with cola, soda water, milk, eggnog)
• Fernet-Branca (digestif): Milan. Can be on rocks, served with ginger syrup, with saint germain and mescal (2, .5 .5) http://www.buzzfeed.com/christinebyrne/19-fun-ways-to-drink-fernet-branca
French:
• Amer-Picon: base of fresh orange, he original Picon bière, which accompanies beer, Picon club, to drink in cocktails with dry white wine.
• Suze
Others:
Pimms (UK): Pimm’s No. 1 Cup is based on gin and can be served both on ice or in cocktails. It has a dark-tea colour with a reddish tint, and tastes subtly of spice and citrus fruit. It is often taken with “English-style” (clear and carbonated) lemonade, as well as various chopped fresh ingredients, particularly apples, cucumber, oranges, lemons, strawberry, and mint or borage, though nowadays most substitute mint.Ginger ale is a common substitute for lemonade. Pimm’s can also be mixed with Champagne (or a sparkling white wine), called a “Pimm’s Royal Cup”. Its base as bottled is 25 percent alcohol by volume.
Gran Classico Bitter (Switzerland) Jägermeister (Germany)
Common Digestive Bitter cocktails:
Spritz: Equal parts prosecco, bitters, and soda water)
Berry liqueurs (digestifs):
Chambord (Loire Valley): red and black raspberries, vanilla, honey, cognac, spices
Crème de Cassis: (Burgandy) black currant
Sloe-gin: gin infused with sloe drupes
Kahlua:
Mexico, Rum and Coffee
Calvados:
From Normandy, made from fermented and distilled apple cider. Best are from pays d’auge area
Eaux-de-vie Fraise: Poire: Framboise: Mirabelle: Prunaeu: Kirsch:
(fruit brandies): high proof and often dry strawberries pears raspberries yellow plums plums cherry
Cognac-
only from Cognac region of France, mainly from ugni blanc (trebbiano in Italy), double distilled, oak aged for at least two years Best Cognacs come from the Grand and Petite Champagne regions. Borderies- mild and rich. Grading: Very Special: 2.5 years Very Old: 4.5 Very Special Old Pale: ten years Very Very Special Old Pale: over ten XO: premium
Armagnac:
from Gascony, made from ugni blanc, folle blanche, and colombard. Once distilled, makes it more earthy than cognac, aged in oak
Cachaça:
made of pinga, or sugar cane juice
