Aperitif
Bitter is also called Bitters. It is prepared by adding wine or certain distilled spirits with plant roots and medicinal materials. The alcohol content is between 18 degrees and 45 degrees. The taste is bitter.
Commonly used brands are:
Campari, bright red in color, 26 degrees alcohol, produced in Italy.
Dubourne, dark red, alcohol content 18%, tastes bitter with sweetness.
Fernet Branca, alcohol content 45%, produced in Italy.
Cynar, 18% alcohol content, produced in Italy.
Anderberg (und6rberg), dark red, alcohol content 49 degrees, produced in Germany. It is a spirit made from a variety of medicinal materials and has a hangover-relieving effect. Usually packaged in 5.6 ml vials.
Angostura, brown red, 44% alcohol content, produced in Trinidad, Central America, packaged in 140 ml small bottles, is a very special bitter wine. It is commonly used in bartending, but it is very irritating and poisonous in trace amounts. Drinking too much will be harmful to human health.
(3) Anisette
Anisette is prepared from distilled liquor and fennel oil. It has a strong and exciting taste. It can be divided into dyed and colorless, and generally has a bright luster. The alcohol content is about 25 degrees.
Cpernod is light cyan and translucent. When drinking, it will turn into milky white after adding ice and water.
Ricard, stained
Past51 (past51), stained. Licorice oil is added during preparation to make the wine taste smoother.
Pre-dinner wine: Wine that can stimulate appetite can be called pre-dinner wine or aperitif.
Characteristics: Not only can it stimulate appetite, it also has the effects of nourishing, strengthening and strengthening the stomach.
1. Vermouth type (VERMOUTH) 16%-18%
It uses wine as the base wine, adding plants and medicinal materials (such as: absinthe, gentian, angelica , aster, cinnamon, cardamom, fresh orange peel, etc. The most famous are French and Italian vermouths.
Vermouth can be divided into dry, semi-dry and sweet according to the sugar content. According to the color, it can be divided into red and white. Dry vermouth is usually colorless, transparent or light yellow, and sweet vermouth is usually colorless, transparent or light yellow. Red or rose red in color, sweet vermouth has a sugar content of 12%-16%, and its reputation is greater than that of dry vermouth.
1. ITALY VERMOUTH
Italian wine law - stipulates that vermouth must be made of more than 75% dry white wine, and the original wine should not have obvious There are as many as 30 to 40 kinds of aromatic plants used to produce the aroma, but absinthe is the main one. Therefore, the finished wine has a special aroma and a slightly bitter taste, so it is also called absinthe.
(1) MARTINI is produced by the Italian Martini Distillery. The factory is the largest vermouth company in the world. It is located in Turin, northern Italy. The registered trademark is MAR-TINI. Its product quality dominates 70% of the vermouth market, so people usually refer to Martini vermouth as "Mar-TINI". Martini"
There are three main types of Martini:
a: Dry Martini (DRY) - 18%, colorless and transparent, because the wine is distilled during production Lemon peel and fresh cranberries are added during the process, so the wine has a rich aroma.
b: Martini semi-dry (BIANCO) - 16%, light yellow in color, containing vanillin and other flavor ingredients.
c: Martini sweet (SWEET) - 16%, red in color, with obvious aroma of angelica, herbal flavor and caramel aroma.
(2) CINZANO
It has a certain bitterness like Martini, and can be dry, semi-dry or sweet.
(3) Gancia (GANCIA)
The company Gancia is located in Piedmont, Italy
GANCI VERMOUTH ROSSO 750ML is dark red in color, full of aroma, and tastes great Sweet.
GANCI VERMOUTH DRY 750ML is packaged as an unsweetened product
(4) RICCADONNA
The company Ottavio Riccadonna is located in Piedmont
p>Riccadonna Rosso 750ml bottle is a sweet product.
Riccadonna Extra Dry 750ml bottle is a refreshing and non-sweet product.
(5) CARPANO
Alcohol content: 15%-18%, sugar content: sweet type is 180g/L, dry type is 20g/L, total acid is 5.5-6.5g/L
Production process - After mixing aromatic plants and other materials with the original wine, freeze it at -10 degrees for more than 10 days, then filter it through a frogweed filter, and store it for 4-5 months. Ready to bottle.
2. FRANCE VERMOUTH
According to the wine law, French vermouth must be made of 80% white wine. Aromatic plants used. Also based on wormwood. The finished wine has a low sugar content of about 40g/L, is straw yellow in color, has the aroma of old wine, has an elegant taste, is bitter and astringent, and is more irritating.
(1) CHAMBERY
The company Ets Chambery_comoz is located in France
SWEET CHAMBERY is red absinthe with rich aroma and slightly higher alcohol content. 18%
EXTRA SEC CHAMBERY is white vermouth.
(2) CUVAL
Production process - chop the plant spices, soak them with the original wine for 5-6 days, let them stand for 14 days to clarify, and then add Soak bitter almond shells (1:2, soaked in 85% edible alcohol for two months), and mix with brandy.
(3) NOILLY PRAT
3. The main production method of vermouth
(!) Made into aromatic plant invasion After the liquid is released, it is mixed with the wine base in a certain proportion. There are two methods for preparing the intrusion fluid: cold intrusion or hot intrusion.
(2) Add aromatic plants directly to the original wine to soak.
(3) Ferment aromatic plants and grape juice together.
2. Absinthe type (BITTER) 16%-45%
Also known as biter and biter. It evolved from ancient medicinal wine and has tonic, digestive and stimulating effects.
This type of wine is prepared with wine or some distilled liquor or edible alcohol as the base, and adding aromatic plants and medicinal materials. Its alcohol content is 18%-49%, and it has a certain bitterness and medicinal taste. Because the medicinal materials used are mainly bitter herbs and plant rhizomes and epidermis, such as alpine grass, gentian peel, bitter orange peel, lemon peel, etc.
The famous bit wines in the world are produced in Italy, France, Trinidad, the Netherlands, the United Kingdom, Germany, the United States and Hungary. The famous brand products are as follows:
(1) Campari (CAMPARI)
Produced in Milan, Italy, it is one of the most famous bit wines. Its ingredients are orange peel and other herbs, and the bitterness mainly comes from cinchona. The alcohol content is 23%. The color is bright red, the aroma is strong, and the taste is slightly bitter but delicious.
It can be drunk with lemon peel and soda water, or mixed with Italian vermouth.
(2) DUBONNET
Also translated as Dubonnet or Dubonnet. This wine is produced in Paris, France. Made from white wine, cinchona bark and other herbs, and finished in oak barrels. The alcohol content is 16%, usually dark red in color, with obvious medicinal aroma, bitter and sweet, and has a unique style. There are two kinds of red and white, with red being the most famous. Dubena is also produced in the United States.
(3) PIMMS NO.1
Refreshing, slightly sweet, suitable for making some refreshing drinks, with an alcohol content of 25%, produced in the UK, golden Made with wine and vermouth.
(4) UNDERBERG
Produced in Germany, with an alcohol content of 44% and a dark red color, it has the effect of anti-hangover. One million bottles of spirits made from more than 40 kinds of medicinal materials and spices can be sold in Germany every day. Usually packaged in 20 ml vials.
(5) ANGOSTURA/ANGOSTURA
It is produced in Trinilla, Central America, with an alcohol content of 44.7 % is brown in color, has a pleasant medicinal aroma, is slightly bitter and refreshing, and is loved by drinkers in Latin America. It is usually packaged in small packages of 140ML. It is a special bitter liquor that is often used in bartending, but has relatively It is highly irritating and slightly toxic, so drinking too much will be harmful to health. The wine is made with old rum as the base wine and gentian as the main ingredient.
(6) Bitter
25% 700ml This French wine has a good aroma, but has a bitter taste and a dark brown quality. It is made of distilled liquor, quinine bark and others. Made from herbs.
(7) Cynar/Jerusalem wine (CYNAR)
It is produced in Italy. The alcohol content is 16.5%. The wine is prepared with wine and the juice extracted from thistles and various herbs. It has a strong thistle flavor and is slightly bitter. Chill and serve as an aperitif.
(8) FERNET BRANCA/FERNET BRANCA
This wine is produced in Milan, Italy and is the most famous bit wine in Italy. The alcohol content is 40-45% and its taste is very bitter. It is called the "King of Bitter Liquors" and has the functions of sobering up and building the stomach. It can also be used for bartending. It is made from a variety of herbs and plant roots.
(9) AMER PICON/AMER PICON
It is produced in France, and AMER is the English "Bitter" which means bitter. . The alcohol content is 21%, the bitter taste is prominent, and the liquor is like syrup. You only need to take a small amount, mix it with other drinks and drink it. (It can be diluted with water or soda water before drinking). This wine is prepared by soaking cinchona bark, orange peel and gentian root in distilled wine. It has a sweet and bitter taste. It was once popular in Europe to serve wine in cups made of a kind of wild bitter wood called "Gaishe" from South America, which gave the wine a unique flavor.
(10) SUZE
It is produced in France, with an alcohol content of 16% and a sugar content of 16%, 750ml, orange in color and sweet. And slightly bitter taste. The ingredients are spices made from the roots of gentian grown in the volcanic belt of central France for 20 years.
(11) CHINA MARTINI
Produced by the Italian Martini Company, 31%, sugar content 39%, 700ml, with bark and bitter taste Orange peel is the main spice, with a bitter and soft taste and light yellow color.
(12) APEROL
11% 750ml. This wine is produced in Italy. It is filtered by distilled wine soaked in quinine, gentian, etc., because the wine The alcohol content is low and can be used directly as an aperitif.
3. Anise type (ANISES) 40%-45%
Anise is actually made from anise oil and distilled wine or edible alcohol. Anise oil contains more of absinthe. Alcohol with a concentration of 45% can dissolve anise oil. Anise oil is usually extracted from star anise or green fennel. Star anise oil is mostly used to prepare aperitifs, while green anise oil is mostly used to prepare liqueurs because anise oil contains absinthe. It has been banned in some countries for several times. Currently, the world-famous anisette wine contains or does not contain absinthe.
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Raw materials—It is made from distilled liquor or edible alcohol as the base liquor, and is made by adding anise, angelica root, bitter almond, lemon peel, coriander, etc.
（!）Pernod/Pernod
Produced in France, the alcohol content is 40%. Sugar content is 10%. Fifteen kinds of medicinal herbs including fennel are used. It is light cyan, translucent, with a strong anise flavor. It turns milky white when you add ice and water to drink.
The wine has a strong herbal smell, which is both fragrant and sweet. It is very attractive and can be used as a fine cooking seasoning.
It is said that in the middle of the 18th century, a French doctor named Dr. Ordinaire prepared a fragrant after-dinner wine in Switzerland using brandy, absinthe, mint, Dutch root, fennel, cinnamon and other ingredients. People loved it. In 1797, he sold the formula to another Frenchman named Pernod, who named the wine after himself. It was produced in France and became popular. In 1884, the French Ministry of War named this wine as It was used as an antipyretic by soldiers during their expeditions, but unfortunately some poisoning accidents occurred. Therefore, soldiers banned this kind of wine, but among the people, they had a soft spot for it.
(2) PASTIS 51/PASTIS 51
It is dyed and licorice oil is added to make the finished wine taste smoother during blending. .
(3) RICARD
For dyeing, this is the world’s number one selling anisette and the world’s third selling spirit. The annual sales volume is more than 7 million boxes, and the alcohol content is 45%.
(4) BERGER BLANC is white.
(5) PASTIS
An anise-flavored aperitif that turns milky white after adding water.
(6) Coastal Mist (Küstennebel)
Produced in Germany, 25%, 500ml, made from domestic anise.
4. Other famous aperitifs
(!) BYRRH
It is an aperitif with French patent rights, with an alcohol content of 18%. It has a soothing aroma and a long aftertaste.
(2) PUNT E MES
It is a black aperitif produced in Italy and has a pungent bitter taste.
(3) BOONEKAMP
Bitter wine produced in the Netherlands, suitable for drinking before meals.
(4) RAPHAEL France (5) BYRRH France
(6) KIR France (7) CIN Italy
(8) AMERICANO Italy (9) OUZO Greece
(10) Georgio Bardero e Figli S.P.A. is located in Piedmont, Italy. Founded in 1981, it adds herbs and spices to wine made from Trebbiano grapes to create authentic vermouth.
Barbero Dry 1L bottle Barbero Classico Rosso 1L bottle
(11) I.R.V.A.S.S.P.A. is located in Piedmont, Italy
Filipetti Rosso 1L bottle, sweet taste
Filipetti Dry 1L bottle has a refreshing taste and is not sweet.
(12) Aiguebelle is located in France.
Vermouth 1L bottle is a mild French-flavored absinthe containing cinnamon bark. If you add some lemon flavor, the style will be better.
(13) Dolin&Cie
Chambery Zette Aperitif Ala Fraise 750ML bottle
(14) Kronen Kellerei
Maracuja 750ml bottle, from France It is a blend of blackcurrant liqueur produced in Dijie and slightly sparkling white wine.
(15) Lejay Lagoute
Kir is made from white wine and blackcurrant wine and has a fragrant taste.
Kir Super Light has a sweet and slightly fizzy taste.
(16) Lillet Freres
Lillet 750ml bottle is made of sweet white wine, herbs and fruits. It will be more delicious if you add some soda water when drinking.
(17) Maison Sichel
Kri Gallique 750ml bottle, this is an aperitif made of white wine and milky blackcurrant wine, very suitable for banquets. If you add soda water or ice cubes, it will have a unique flavor.
5. Drinking methods
Drink neat, drink with ice, mix with soda, juice, or mix drinks.
There are several ways to drink aperitifs:
1. Drink cleanly. Use tools, mixing glass, cocktail glass, measuring cup, bar spoon and ice filter. Method: first put 3 ice cubes into the mixing glass, measure 42ml of aperitif and pour it into the mixing glass, then use a bar spoon to stir for 30 seconds , strain the ice cubes through an ice strainer, strain the wine into a cocktail glass, and add a slice of lemon.
2. Drink with ice. Tools used: Tumbler, measuring cup, bar spoon. To do this, first add half a cup of ice cubes to a tumbler, measure 1.5 cups of aperitif and pour it into the tumbler, stir with a bar spoon for 10 seconds, and add a slice of lemon.
3. Mix and drink. An aperitif can be mixed with soda, juice, etc., and can also be used as a pre-dinner drink. Take Campari, for example:
Campari with soda water. Method: First add half a cup of ice cubes and a slice of lemon into the Collin cup, then pour 42ml of Campari into the Collin cup, add 68ml of soda water, and finally stir with a bar spoon for 5 seconds.
Campari with orange juice. Method: First add half a cup of ice cubes to the tumbler, then pour 42ml of Campari into the tumbler, add 112ml of orange juice, and stir for 5 seconds with a bar spoon.
Other aperitifs such as vermouth can also be mixed and drank in this way. In addition, many cocktail drinks can be prepared.