Aperitifs can be complicated. Some are made with wine; some with spirits. All incorporate botanicals such as wormwood, hyssop and gentian for example. Not exactly everyday items in the pantry.
Aperitifs – the word means “opener” served prior to a meal – have long been popular in Europe. In Italy, the word is aperitivo, which sound so romantic and inviting. A few have reached some acclaim in the US such as Dubonnet and Cinzano, but it is broad category and takes some research and, of course, sampling!
Recently the weekend edition of The Wall Street Journal in their Off Duty section published a very comprehensive look at American producers of aperitifs, which are becoming more popular in this country. Check it out at http://online.wsj.com/article/SB10001424127887323823004578593632339192560.html
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