Aperitif Books Liqueur 
Chilled Magazine
JULY 22, 2024
The first known printed mention of the Lucien Gaudin cocktail appears in the 1929 book “Cocktails de Paris,” by RIP, a pseudonym for Georges Gabriel Thenon who was a French singer, entertainer, and overall social influencer. The drink also begs for experimentation with different bitter aperitifs, like St. Campari ½ oz.
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.
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VinePair
FEBRUARY 6, 2025
That was a really great time to enter the craft scene, and Ill never forget those first few years of reading books recommended by peers and bosses, watching countless hours of Tales of the Cocktail seminars, and getting familiar with aperitifs, amari, and liqueurs, he recalls.
Drinkhacker
JANUARY 4, 2024
The focus here is on English products, including local producers of liqueurs, coffee, soda, and even sake made in the UK. The Fig Leaf Colada (Two Drifters pineapple overproof rum, ELLC rum, Kanpai Kumo, Parafente fig liqueur, verjus, chamomile, marshmallow root, and honey cordial — whew!)
Drinkhacker
MAY 17, 2024
Heck, there’s even a full book deconstructing it element by element. Digestif, aperitif, cold weather cocktail, warm weather refreshment. Mull some cucumber or splash some elderflower liqueur into the mix. Store in refrigerator to cool. Serve over ice in mason jars or any other handy vessel. Feeling fresh?
Bar Magazine
JULY 16, 2024
rum, Del Maguey Vida mezcal, cascara (coffee shell) vermouth, chamomile liqueur, espresso and coconut horchata foam. Upstairs, visitors will be able to enjoy a range of aperitivo-style cocktails at the ground-floor Bamboo Bar – an ode to the classic ‘Bamboo’ aperitif.
VinePair
JUNE 27, 2024
Many riffs incorporate complementary liqueurs like Chartreuse or Maraschino to add even more nuance to the traditional blend. The recipe combines gin , sweet vermouth, Maraschino liqueur, and Angostura bitters, all served with a lemon twist. The liqueur adds delicate floral and citrus notes to the Manhattan’s rich build.
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