Cocktail Recipes: Classics and Modern Twists
With the rise of bottles such as Aperol, an Italian bitter orange aperitif made from bitter orange, low-proof, bitter spirit-based aperitifs like Campari have become popular in the US thanks to mixologists’ embrace. Pimm’s No. 1, an English aperitif made with gin, has subtle spice and citrus flavors, and Cynar, made with 13 herbs and plants, including artichokes, is another spirit-based aperitif.
The term aperitif is commonly used to describe any pre-dinner beverage, but it also specifically refers to a type of drink. These beverages are typically light, dry, and low in alcohol content, with distinctive bitter notes. Around one hundred years ago, bartenders began incorporating wine-based aperitifs into cocktails instead of simply serving them on their own before meals. This category includes quinquinas (or kinas), which contain quinine – a bitter extract derived from cinchona bark with a flavor similar to cinnamon. Some well-known examples include Lillet and Dubonnet. Lillet offers white, rosé, and red variations infused with citrus and subtle herbal flavors, while Dubonnet is a sweet combination of fortified wine, herbs, and spices.