What is an apéritif? Your guide to the French art of l'apéro
An apéritif is a drink served before a meal to open up the appetite. The word comes from the Latin aperire, meaning "to open". In France it's also a whole ritual, l'apéro: a drink, a few small bites and a good chat before dinner.
From Paris balconies to the terraces of the French island of Corsica, apéro is less about what's in the glass and more about the pause. It's the moment the day ends and the evening begins.
For me, an apero is non-negotiable on a Friday night after work, but it also reminds me of summer Sunday lunches that never ended. The apero can actually replace dinner; it's a shared moment with friends when time doesn't matter anymore.
What's the difference between an apéritif and a digestif?
Timing and weight. An apéritif comes before the meal and is usually light, dry, bubbly or a little bitter, to wake up your taste buds. A digestif comes after, and tends to be richer and stronger, like cognac, calvados or Chartreuse.
Think of the apéritif as the opening act and the digestif as the encore.
What do the French drink at apéro?
It depends on the region and the mood, but the classics include:
- Kir: white wine with a splash of crème de cassis
- Pastis: the anise-flavoured favourite of the south, served with cold water
- Lillet: a wine-based apéritif from Bordeaux
- Champagne or crémant: for when there's something to celebrate (or not)
- A chilled glass of rosé: the default setting for summer
Cross the border into Italy and apéro becomes aperitivo, home of the spritz. Different accent, same idea: something dry and refreshing that leaves room for dinner.
What do you eat at apéro?
Nothing that needs a knife and fork. A few small bowls are plenty: olives, saucisson, juicy tomatoes, cubes of cheese, tapenade on toast, a bag of good crisps.
When the snacks get serious enough to replace dinner, the French call it an apéro dînatoire. I fully support this.
When is apéro?
Usually early evening, somewhere around 6 to 8pm. There's no rule, though. A long weekend lunch can start with apéro too. Any day of the week is a good time for an Apéro.
Can an apéritif be non-alcoholic?
Absolutely. The point of an apéritif is the moment, not the alcohol. A good alcohol-free apéritif just needs what the classics have: dryness, bubbles and real aromatics.
That's exactly how we built Corsika Blossom Spritz. A French apéro ritual with an Australian twist: de-alcoholised dry white wine with orange blossom, orange, mandarin and native wattleseed, served cold over ice. Everyone at the table gets a proper drink, whatever they're drinking.
How to host an apéro, Australian style
- Pick a time. Friday at 6pm is hard to beat.
- Chill the drinks early. Bottles in the fridge in the morning, ice in the freezer.
- Follow the three-bowl rule. Something salty, something fresh, something rich.
- Put an ice bucket on the table. People top up their own glasses, so you get to sit down.
- Pour for everyone. Drinking, not drinking, somewhere in between. Nobody needs to explain what's in their glass.
Bring the apéro home. Shop Corsika Blossom Spritz.
Quick answers
Is Aperol an apéritif? Yes. Aperol is an Italian bitter apéritif (aperitivo in Italian), best known as the base of the Aperol spritz.
Is champagne an apéritif? Yes. Its dryness and bubbles make champagne one of the most popular apéritifs in France.
What is a non-alcoholic apéritif? A drink made to be enjoyed before a meal, without alcohol. Look for something dry and aromatic rather than sweet, like a de-alcoholised sparkling wine.