Chilled Magazine
FEBRUARY 10, 2024
Alcoholic beverages date back to 13,000 BCE, when the first evidence of brewing beer was documented. 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 pair discussed the history of the American cocktail and how major U.S.
Imbibe Magazine
MARCH 13, 2024
Expat journalist Rebekah Peppler has spent the better part of a decade living in Paris and traveling through France as she documents the country’s culinary culture. A lot of the aperitif spirits that are made here are made in Provence, or in the south of France. When I was writing Apéritif , I did a research trip on vermouth.
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Good Spirits News
APRIL 23, 2024
.” Shochu is Japan’s oldest distilled alcoholic beverage, with the earliest documented mentions of shochu dating from the 1500s. With its low ABV (typically under 30%), shochu makes an excellent neat aperitif. It is also Japan’s most popular spirit, outselling both nihon-shu (sake), and whiskey.
Barina Craft
MARCH 28, 2023
Similar punch recipes have been documented prior as well. The reference to French Officers sipping a 75 sans without lemon and Cointreau, later in the book, seems to also describe this drink. ‡ - Their French 75 formula is a lighter libation which is more of an aperitif that includes orange liqueur. Banquet Book 5 Sound familiar?
Drinkhacker
FEBRUARY 4, 2025
The shortage (and price explosion) of Chartreuse has been well documented, and the ongoing problem has led cocktailcrafters to explore other alternatives that can provide a drink with an herbal pop and, ideally, a green hue.
The Whiskey Wash
DECEMBER 27, 2024
Deep Highland Connections The King’s appreciation for Scotch whisky has been well-documented throughout his life, most notably marked by his decision to grant Laphroaig a Royal Warrant in 1994 as Prince of Wales. The warrants also reveal evolving preferences in champagne and a new appreciation for English sparkling wines.
VinePair
MARCH 13, 2025
They are working passionately with the area’s indigenous grapes, primarily Limniona, a grape with little historical documentation. They smell sweet, with strong caramel aromas from oxidative aging, but are still dry, so they work well for aperitifs or with cocktails. Olorosos are amazing.
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