Examine individual changes

'[[File:Aperitif Campari Soda.jpg|thumb|350px|Two glasses of apéritifs ([[Campari]] with [[carbonated water]]) served with [[potato crisps]] and [[peanut]]s as [[Hors d'oeuvre|appetizers]]]] '''Apéritifs''' and '''digestifs''' ({{IPAc-en|icon|@|'|p|ɛr|i-|t|i:|f}} and {{IPAc-en|d|i:|ʒ|ɛ|ˈ|s|t|i:|f}}) are alcoholic drinks that are normally served before (aperitif) or after (digestif) a meal. ==Apéritifs== {{unreferenced|section, except for one footnote, | date= December 2012}} An apéritif (also spelled aperitif) is an alcoholic beverage usually served before a meal to stimulate the [[appetite]], and is therefore usually dry rather than sweet. Common choices for an apéritif are [[vermouth]]; [[Champagne (wine)|champagne]]; [[fino]], [[amontillado]] or other styles of dry [[sherry]] (but not usually cream sherry, which is very sweet and rich); and any still, dry, light white wine. "Apéritif" may also refer to a snack that precedes a meal. This includes an [[amuse-bouche]], such as [[cracker (food)|cracker]]s, [[cheese]], [[pâté]] or [[olive]]s.<ref>Lichine, Alexis. ''Alexis Lichine’s New Encyclopedia of Wines & Spirits'' (5th edition) (New York: Alfred A. Knopf, 1987), 75.</ref><ref>Robinson, Jancis. ''The Oxford Companion to Wine'' (3rd edition) (Oxford University Press: 2006), 26.</ref> "Apéritif" is a French word derived from the Latin verb ''aperire'', which means “to open.” luis is gay and likes liberty ==Digestifs== {{unreferenced|section, except for one footnote, | date= December 2012}} A digestif is an alcoholic beverage served after a meal, in theory to aid digestion. When served after a coffee course, it may be called ''pousse-café''. Digestifs are usually taken [[Straight up (bartending)|straight]]. Common kinds of digestif include [[brandy]] ([[Cognac]], [[Armagnac]], [[Calvados]], [[alambric]], etc.) [[eaux de vie]] (fruit brandies), a [[pomace brandy]] (like [[grappa]]), various bitter or sweet [[liqueur]]s (like [[Drambuie]], [[Amaro (drink)|amari]], [[Kräuterlikör|herbal liqueur]], [[Chartreuse_(liqueur)|Chartreuse]], [[Grand Marnier]], [[Irish Mist]], [[Kahlua]] or [[limoncello]]), and other distilled liquors ([[ouzo]], [[tequila]], [[whisky]] or [[akvavit]]), or a [[Duo and trio cocktails|liquor cocktail]], such as a [[Black Russian]] ([[Kahlua]] and vodka) or a [[Rusty_Nail_(cocktail)|Rusty Nail]] (Scotch and [[Drambuie]]). Bitter digestifs typically contain [[carminative]] herbs, which are thought to aid digestion.<ref>{{cite book |title=Spirits & Liqueurs Cookbook |last=Walton |first=Stuart |authorlink= |coauthors=Miller |year=2002 |publisher=Hermes House |location=New York |isbn=1-84309-498-3 |pages=16–17 |url= }}</ref> Some [[fortified wine]]s are served as digestifs — for example, [[sherry]] (usually cream sherry), [[vermouth]], [[port wine|port]], and [[Madeira wine|madeira]]. ==History== {{unreferenced|section, except for one footnote, | date= December 2012}} The apéritif was introduced in 1846, when a French chemist, [[Joseph Dubonnet]], created [[Dubonnet|his eponymous wine-based drink]] as a means of delivering [[malaria]]-fighting [[quinine]]. The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since. [[French Foreign Legion]] soldiers made use of it in [[mosquito]]-infested [[Northern Africa]]. Joseph's wife was so fond of the drink that she had all her friends try it, and its popularity spread. Some say{{Who|date=July 2011}} that the concept of drinking a small amount of alcohol before a meal dates back to the [[ancient Egypt]]ians. Main records{{Which?|date=July 2011}}, however, show that the apéritif first appeared in 1786 in [[Turin]], [[Italy]], when [[Antonio Benedetto Carpano]] invented [[vermouth]] in this city. In later years, vermouth was produced and sold by such well-known companies as [[Martini (vermouth)|Martini]], [[Campari]], [[Cinzano]], [[Dolin]] and [[Noilly Prat]]. [[File:Aperitif for five.jpg|thumb|right|Five glasses of apéritif with mixed nuts]] Apéritifs were already widespread in the 19th century in [[Italy]], where they were being served in fashionable cafés in [[Rome]], [[Venice]], [[Florence]], [[Milan]], [[Turin]], and [[Naples]]. Apéritifs became very popular in Europe in the late 19th century. The popularity in Europe crossed the Atlantic and by 1900, they were also commonly served in the United States. The apéritif recrossed the Atlantic in the 1970s: the habit of a substantial food offering with the purchase of a drink during "[[Happy Hour]]" in the United States pushed the development of a more food-heavy apéritif in Italy as well.<ref>{{cite web|url=http://www.foodinitaly.org/the-history-of-the-aperitivo|title=The History of the Aperitivo}}</ref> In Spain and in some countries of [[Latin America]], apéritifs have been a staple of [[tapas]] for centuries. ==Types== There is no single alcoholic drink that is always served as an apéritif. [[Fortified wine]], [[liqueur]], and [[Champagne (wine)|dry champagne]] are probably the most common choices. Because it is served before dining, the emphasis us usually on dry rather than sweet, as a general guideline. * In France, the apéritif varies from region to region : [[pastis]] is popular in the south of France, [[Calvados (brandy)|Calvados]] brandy in the Normandy region, [[Crémant d'Alsace]] in the eastern region. [[Champagne (wine)|Champagne]] wine or [[Cognac (brandy)|Cognac]] may also be served. [[Kir (cocktail)|Kir]], also called « ''Blanc-cassis'' », is a common and very popular apéritif-cocktail made with a measure of [[crème de cassis]] (blackcurrant liqueur) topped up with [[white wine]]. The word ''Kir Royal'' is used when white wine is replaced with a ''Champagne'' wine. A simple glass of red wine, such as [[Beaujolais nouveau]], can also be presented as an apéritif, accompanied by [[amuse-bouche]]s. * In Italy, the apéritif is called ''aperitivo''. [[Vermouth]] or [[Amaro (drink)|amaro]] may be served. Popular brands of bitters are [[Byrrh]], [[Campari]], [[Cinzano]], [[Salers]] and [[Suze (drink)|Suze]]. In Brescia, Lombardy the [[pirlo]] is the most common ''aperitivo''. * In Greece, [[ouzo]] is a popular choice. * In the [[Eastern Mediterranean]], [[Arak (drink)|arak]] is served with [[meze]]. ==See also== {{portal|Drink}} *[[Bitters]] *[[Hors d'oeuvre]] ==References== {{reflist}} {{DEFAULTSORT:Aperitif}} [[Category:Alcoholic beverages]] [[Category:French loanwords]] [[be:Аперытыў]] [[be-x-old:Апэрытыў]] [[bg:Аперитив]] [[bs:Aperitiv]] [[ca:Aperitiu]] [[cs:Aperitiv]] [[de:Aperitif]] [[et:Aperitiiv]] [[es:Aperitivo]] [[eu:Janaurreko]] [[fr:Apéritif]] [[ko:식전주와 식후주]] [[hr:Aperitiv]] [[id:Aperitif]] [[it:Aperitivo]] [[he:אפריטיף]] [[kk:Аперитив]] [[lt:Aperityvas]] [[hu:Aperitif]] [[nl:Aperitief]] [[ja:食前酒]] [[no:Aperitiff]] [[pl:Aperitif]] [[ro:Gustare]] [[ru:Аперитив]] [[sk:Aperitív]] [[sr:Аперитив]] [[fi:Aperitiivi]] [[sv:Aperitif]] [[uk:Аперитив]] [[vi:Khai vị]] [[vls:Aperitief]] [[zh:餐前酒和餐后酒]]'