Apéritifs and digestifs are drinks, typically alcoholic, that are normally served before or after a meal.


VERMOUTH, is the best known of the aromatized wines, comes in three styles: sweet or red, blanc or white, and dry.
Sweet (rosso) this style is spicy and fruity, sweet vermouth is necessary to many cocktails, the most famous of which are the Manhattan and the Negroni. Often called sweet red vermouth or vermouth rosso, as the most popular ones have a deep red colour, or Italian vermouth, after the country where the style was popularized.
Blanc (Bianco) based in white wine, blanc vermouth is also made with a touch of sugar, giving this floral aperitif a nice smooth texture.
Dry vermouth has minimal residual sugar, is based in white wine, and is just what you want to balance a Martini. A key ingredient of the Martini cocktail, these white vermouths are less commonly drunk neat, but can be a refreshing aperitif.

 

Bitters are a liquid ingredient with a bitter flavor, infusion of high-proof alcohol with herbs, spices, roots, bark, and other ingredients, bitters are super concentrated and add a nice kick of flavor to cocktails and alcoholic drinks.

Pastis is a French liqueur that is popular. They can be made with a number of different herbs and spices, all recipes for this liqueur share dominant flavors of anise and licorice root. It is generally diluted with water before consumption and is often taken as a pre-meal drink or aperitif. Connoisseurs of the liqueur generally recommend topping one part pastis with five parts water. Some of the components of the liqueur are insoluble. As a result, the addition of water causes it to change in appearance from clear and golden to opaque and pale yellow.