A Brief History Of The French Apéritif In French, the word apéritif comes from the Latin verb “aperire”, meaning “to open.” The apéritif was introduced in France in 1846 when a French chemist, Joseph Dubonnet, created his eponymous wine-based drink as a means of delivering malaria-fighting quinine.
Also referred to as an apéro in France, these are often traditional drinks like Pastis and other French classics, as well as more potent libations like whisky. Restaurants will also serve regional specialties (each region has a favorite) and well-known cocktails. Check out our list of the best aperitifs in France below. 1. Calvados
An apéritif may be served with some hors d’oeuvre s or amuse-bouche s. Opt for foods that are easily shared as most apéritifs involving picking from an assortment of nibbles spread out across a table. Remember that this is a time for sharing in general, whether it be food and drinks or stories from your day or week.
Typical foods for an apéritif dînatoire are cheese plates, charcuterie, bread, with salads. You can also prepare in advance some crudités, and make quiches, pissaladières, marinated olives, or salty cakes. 7. What To Bring To A French Apéritif If you’re invited to someone’s place for an apéritif, it’s always a good idea to bring something.