1955 The U K B G Guide to Drinks (2nd edition revised)

APERITIFS

The following wines, Bitters and trade n^ied aperitifs are frequently served alone without other ingredients as aperitifs;— Sweet or Dry Vermouth Amer Picon. A popular French "bitter" or aperitif cordial. Also served to sweeten with a little Grenadine or Cassis. Byrrh. A French"tonic"or aperitif wine. Its basis is red wine from the South of France or Spain, fortified with Brandy ; its informing flavour is that of Quinine. Dubonnet. One of the widely popular French aperitifs. Its basis is red wine and the colour dark red. Lillet. Another of the popular French aperitifs with a basis of white wine. St. Raphael. A well-known French aperitif. Its basis is white wine and the after-taste that of quinine. Chambery. One of the best and driest Vermouths from the district of Chambery in French Savoy. Campari Bitters. A well-known Italian "bitter", dark red in colour and with a very bitter taste. (Soda can also be added to these aperitifs if required. All should, of course, be served with ice.) Pernod. A name that was for many years synonynious with Absinthe in France and Switzerland. SinM the sale of Absinthe has been prohibited in France, the firm of Pernod sell the aj^ripf "Pernod ", which has no Absinthe, but Aniseed as its basis. As an aperitif is usually served with iced water. Sherry. Sometimes a dash of bitters is requested. Tawny or White Port. A small glass of this wine is quite popular in France before a meal.

Madeira.

Marsala.

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