COCKTAILS
French Aperitifs
The Art of the Before
The aperitif is one of France's great contributions to civilised life — the ritual drink before a meal that opens the appetite, relaxes the mind, and signals that the serious business of eating and drinking is about to begin. From the anise-scented pastis of Provence to the wine-based Lillet of Bordeaux, France's aperitif tradition is rich, varied, and deeply pleasurable.
RECIPES
The Recipes
Pastis with Water
Pastis
INGREDIENTS
45ml pastis, 225ml cold water, ice
METHOD
Pour pastis into a tall glass. Add ice. Pour cold water slowly — watch the louche. Do not stir.
The aperitif of Provence — the taste of a summer afternoon in a village square.
Lillet Blanc Spritz
Lillet Blanc
INGREDIENTS
60ml Lillet Blanc, 90ml sparkling water, orange slice, ice
METHOD
Fill a wine glass with ice. Add Lillet Blanc. Top with sparkling water. Garnish with an orange slice.
Light, floral, and refreshing — the aperitif of Bordeaux.
Kir
White Wine
INGREDIENTS
15ml Crème de Cassis, 120ml dry white Burgundy
METHOD
Pour Crème de Cassis into a wine glass. Top with cold white wine. Do not stir.
The aperitif of Dijon — named after the city's wartime mayor, Félix Kir.
Suze Tonic
Suze (Gentian Liqueur)
INGREDIENTS
45ml Suze, 120ml tonic water, grapefruit slice, ice
METHOD
Fill a tall glass with ice. Add Suze. Top with tonic. Garnish with grapefruit.
Bitter, herbal, and bracingly refreshing — the aperitif of the cognoscenti.
FROM THE JOURNAL