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APERITIFS
The following wines, Bitters and trade named aperitifs
are frequently served alone without other ingredients as
aperitifs:—
Sweet or Dry Vermouth
Amer Picon. A popular Fren h "bitter" or aperitif cordial.
Also served to sweeten with a little Grenadine or Cassis.
Byrrh. A French"tunic"or aperitif wine. Its basis is red wine
from the South of France or Spain, fox'tified 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.
Chamhery. 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 synonymous with
Absinthe in France and Switzerland. Since the sale of Absinthe
has been prohibited in France, the firnx of Pernod sell the aperitif
"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 ouite popular
in France before a meal.
Madeira.
Marsala.
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