Aperitif Bitters Cocktail Culture 
Chilled Magazine
FEBRUARY 10, 2024
The first indication of wine appears in 5,000 BCE, and the word “aperitif” first shows up in writing in the 5th century CE. The distillation of medicinal liqueurs, emergence of punch and bitters, and commercialization of vermouth followed from 1500 CE to 1796 CE. By 1806, the word “cocktail” appeared in print.
Chilled Magazine
MARCH 3, 2024
DeGroff Bitter Aperitivo and DeGroff New World Amaro event photographed by Rose Callahan at Amor Y Amargo on May 10, 2023 “I’m a research scientist and New Orleans native, both of which factored into my falling down this deep rabbit hole,” jokes T.A. The post Bartenders, Celebrate National Absinthe Day with T.A.
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Imbibe Magazine
APRIL 2, 2024
While Txakoli was in abundance, most of the vermouth being poured during the aperitif hour was from other parts of Spain and made using other wines. Second Billing For centuries, vermouth has played an essential role in European aperitif and culinary culture.
A Bar Above
JUNE 2, 2024
Copyright A Bar Above, generated with AI This herbal liqueur brings an earthy note to cocktails that isn’t easily replicated, and it comes in two versions, detailed below– one with a light olive color (Green) and one with a bright yellow hue (Yellow). Delicious Cocktails with Green Chartreuse: Copyright A Bar Above Bijou 1.5
VinePair
FEBRUARY 21, 2024
These days, vermouth gets more cocktail mileage than ever. Like amaro , it was originally touted for its supposed medicinal benefits before it became a popular aperitif, often served as a standalone sipper with the occasional citrus twist. All this said, the white-wine-grape-only rule is not cut and dry.
VinePair
FEBRUARY 5, 2025
This is a delicious combination of sweet, smoky, herbaceous, and bitter goodness. A Milano Torino is usually vermouth and red bitter (like an Americano without the soda) but is infinitely modifiable with different bitters besides Campari, Aperol , or Cappelletti. Like us bartenders always say, bitter is better.”
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