Some theory. Alcoholic drinks and cocktails are divided into appetizers and digestive, depending on time of use. Aperitifs (French for "opening") swallowed before meals, they are meant to excite the appetite, irritating the stomach wall. Aperitifs are never big on volume, because, as you know, alcohol in large quantities can affect appetite. In addition, an appetizer and still serves as entertainment for guests while they await the beginning of dinner, their conversation was escorted small amounts of alcohol. The rules, which must comply with aperitifs, as follows: Aperitifs should have a fresh savory smell, light, sour or bitter taste.
For aperitifs are most common juices, mineral water, green tea, of alcoholic components suitable liquors, cognac, vodka, rum, vermouth, calvados, Dry Madeira wine, white port.
The content of alcohol in the aperitif should be 15-35%.
Aperitif should be made in small quantities. Spirits - a glass of 35-50 ml, wine and vermouth - a glass of 75 ml.
If the aperitif prolonged, it serves appetizers that do not stifle your appetite: nuts, fruit pieces, cherries, miniature canapés.
Aperitifs are single, blended and combined. Single - aperitifs, consisting of a beverage that is served just one kind. Combined - offers multiple options for an appetizer. Mixed - aperitifs, consisting of mixtures of drinks, special cocktails and mixes.
