Aperitif
alcoholic beverage, usually served before a meal to stimulate appetite
Categories of aperitifs (3)
- vermouth
- bitters
- aniseed
Vermouth
- wine flavored with herbal substances
Difference between dry and red vermouth
- Dry: unsweetened and light in color
- Red: sweeter
- Both: complex in aromatic extracts
Vermouth making process
- Maceration: white wine and raw materials (roots, barks, flowers, seeds, herbs, spices -> absinthe, quinquina, cinnamon)
- Alcohol addition: neutral alcohol, plant extracts
- Sweetening: sugar
- Colouring: caramel (NO for DRY VERMOUTH)
- Ageing: Oak barrel
- Bottling: Marketing
Legislation of Vermouth
EU legislation:
Aromatized wine:
- to which alcohol is added
- AROMATIC characteristics were obtained by the use of spices (ARTEMISIA)
- COLORED only by wine or caramel
- SWEETENED by adding sugar, adjusted with concentrated GRAPE MUST.
Bitter
- made from neutral alcohol and aromatic substances
- predominantly bitter flavour
- permitted colouring is COCHINEAL and CARAMEL
Bitter Making Process
- Neutral Alcohol: raw materials
- Dilution: water and plant extracts
- Sweetening: Sugar
- Colouring: Caramel and COCHINEAL
- Bottling: Marketing
Bitters Regulation
- Minimum ABV: 15%
- Bitter taste produced by flavoring ETHYL ALCOHOL of agricultural origin with natural/ nature-identical flavoring substances
- sold under the names amer/ bitter
Aniseed
- PASTIS is made from NEUTRAL ALCOHOL macerated with ANISE.
- Liquorice -> Star anis (sometimes) -> essence and oil of ARTEMESIA
Aniseed Making Process
- Maceration: Neutral alcohol, raw materials
- Mixing: Extract of aniseed-type plants & liquorice, Water
- Vatting
- Sweetening: Sugar
- Bottling: marketing
Pastis Regulation
- Aniseed-flavored spirit drink contains natural extracts of licorice root, implies presence of the colorants (CHALCONES) + glycyrrhizic acid. Min max (0.05 - 0.5g/litre)
- Min ABV: 40%
- Natural flavouring substances and preparations
- Contains less than 100g of sugars/ litre (invert sugar), min anethole level 1.5g - 2g/ litre
Pastis de Marselle regulation
- Anethole content: 2g/litre
- Minimum alcoholic strength= 45%
- Natural flavoring substances and preparations
Aromatic Plants
Cinnamon Wild Celery Absinthe Chamomile Cinchona Bark Star Anise Lavender Oregano Cardamom Liquorice
Aperitif Brands
Vermouth: Campari
Bitter: Noilly Prat
Consumption
Garibaldi, Negroni, Manhatan, Americano, Dry martini
Serving bitters and vermouths
- Serve cold
- On the rocks
- Lemon or Orange zest
