The History of Aperitif

An aperitif is a drink taken before meal with the intention of stimulating the appetite.

First recorded in English in the late nineteenth century, aperitif derives through French from the Latin ‘aperire’, meaning ‘opening the appetite up’, the idea being that the drink ‘opens’ the stomach, thereby stimulating the appetite.

‘Aperitivo’ in Italy, ‘aperitif’ in France, before dinner drink in the United States – the sense is the same, a drink that stimulates the appetite and open the door to the meal that follows.

A drink that is usually dry (not sweet), sometimes tart, even slightly bitter, fresh with a cleansing taste and always served cold.

Other words that derive from the same source as aperitif include aperture and pert. Popular aperitifs include the Italian classic Negroni.

In many ways, wine is the prefect aperitif, simple, elegant, low in alcohol and easy to serve.

During Romans, honey and grape syrup appear in virtually every one. Wine and honey were mixed to make a sweet aperitif, mulsum, that was served at the beginning of the meal.

Mulsum, wine sweetened with honey was a typical aperitif, served before or alongside the first course of an evening meal, and freshly mixed for the occasion.

Romilius Polio, claimed to have reached the age 100 by regular application of mulsum.

The term ‘absinthe’ refers to an aperitif popular in the late nineteenth and early twentieth centuries. Absinthe was invented in the eighteenth century by one Dr Ordinaire, a Frenchmen living in Couvet, Switzerland.
The History of Aperitif