Here's how the French do snack dinner.
A solid collection of aperitifs is key to making apéro dînatoire look and feel effortless. Start with these classics.Pronounced “beer,” this red wine–based aperitif is loaded with warming spices and relies on quinine for lightly bitter undertones. Think of it as a slightly spicier sweet vermouth and use it as such in a Negroni, or drink it straight with a large cube of ice.
All are lightly fruity blends of Bordeaux wine and brandy macerated with a combination of fruits, barks, and peels, and all make for an ideal aperitif on the rocks with a twist.Created in the early 1900s in response to the ban on absinthe, this sweet, anise-based liqueur is flavored with fennel and coriander. Set a bottle on the table by a pitcher of ice water and let guests self-serve; the proper ratio is one part pastis to five parts water.
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