Аперитивы и дижестивы: напитки до и после еды

Alcoholic drink normally served before or after a meal

Apéritifs (/ə/'/p//ɛr//ᵻ//t//iː//f/; apeʁitif) and digestifs (/d//iː//ʒ//ɛ/'/s//t//iː//f/) are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal respectively.

An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and rich). An apéritif may be served with an hors d'oeuvre or amuse bouche, such as crackers, cheese, pâté, quiche or olives. Apéritif is a French word derived from the Latin verb aperire, which means "to open". The French colloquial word for apéritif is apéro.

Apéritifs have existed since at least the fifth century as evidenced by the statement in Philokalia "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably because they open a way to the stomach for the vast meal which is to follow." In 1796, Turin distiller Antonio Carpano invented modern vermouth. Apéritifs became widespread in 19th century Italy, where they were being served in fashionable cafés in Turin (where modern vermouth was created), Rome, Genoa, Florence, Milan and Venice. An apéritif known as Dubonnet was introduced in France in 1846, created by chemist Joseph Dubonnet 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. Dubonnet's wife was so fond of the drink that she had all her friends try it, and its popularity spread. Apéritifs became very popular in Europe, an appeal that crossed the Atlantic; by 1900 they were also commonly served in the United States. In Spain and in some countries of Latin America apéritifs have been a staple of tapas for centuries The custom of having appetizers with an apéritif crossed the Atlantic in the opposite direction in the 1970s, where the habit of a substantial food offering being paired with the purchase of a drink during happy hour in the United States pushed the development of a more food heavy aperitivo course in Italy as well.

There is no single alcoholic drink that is always served as an apéritif. Fortified wine, liqueur, and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is 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 in the Normandy region, Crémant d'Alsace in the eastern region. Champagne wine or cognac may also be served. 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 like bourgogne aligoté. 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 bouches. In Italy, vermouth or wine may be served as the apéritif (called aperitivo). Martini, Aperol Spritz and Campari with soda are also popular aperitivo drinks of choice. In the Eastern Mediterranean, arak is served with meze. In Britain and Ireland sherry and dry Madeira are traditional apéritifs.