L’apéritif is sacred in France. That means it comes with all kinds of rituals and even special equipment, though that’s not what counts. You can have a fine apéro, as the French like to shorten it to, with just a glass of wine. The ritual can be done by anybody.
The first and most important ingredient is people. You thought I’d say alcohol, but no. Even if you’re having a soft drink, you can enjoy apéritif hour. It’s a moment of socializing with friends, family, even strangers. The connections and conversation, regardless of whether they’re lubricated with alcohol, are what count.
Around here, there are two times for apéritifs: the typical one, around 6 p.m., for before-dinner drinks. And similarly around 11 a.m., for before-lunch drinks. I find that to guarantee an unproductive afternoon, so instead I raise a cup of coffee to toast friends I bump into at the Saturday market.
Indeed, the cafés around the market buzz with activity, and many of the coffee cups get replaced by stemmed glasses of wine as noon approaches. Cafés put tables (chairs optional) or wine barrels into the streets that are closed for the market. It’s a big party, and some are so packed, despite the extra street space, that you can barely wiggle past. Feel free to strike up conversation with anybody. It’s all friendly, especially at noon.
A few set up tables serving appetizers, called zakouskis. Zakouskis are part of the ritual. Don’t drink on an empty stomach! Olives and nuts are popular. Pretzels, chips, all that jazz. Charcuterie, or hard sausages, though cheese usually is reserved for after dinner except for little cubes, sprinkled with herbs or celery salt. Also smaller nibbles, which can be elaborate, like tapas, or even become a meal, in which case it’s an apéritif dînatoire.
For drinks, you have the standards: wine (red, white and rosé), sparkling wine, white wine or sparkling wine with a dash of cassis liqueur for a kir or kir royale (if sparkling), the apéro of Dijon.
Around here, anise-flavored pastis is popular, called un jaune–a yellow–because the clear, golden pastis oxidizes and becomes a cloudy yellow when ice and water are added. It’s a drink with lots of equipment–special glasses with a line showing how far to pour the pastis; water pitchers and ice buckets. The Ricard brand is so popular that many people just ask for a Ricard, if they don’t say “p’tit jaune.”
Among cocktails, le petit ponch, also shortened to ti-ponch, has rum, lime and cane syrup with origins in France’s tropical colonies.
Oysters are also popular, with a glass of white wine. Not so much in summer….
Apéritif comes from the Latin word aperire, to open. They had a medicinal origin, with the concoctions of herbs for laxative effect, cited in the 13th century. (See some here.) But in modern times (since the mid-1700s), an apéritif is intended to open your stomach, to make you hungry.
Will you be raising a glass with friends this weekend?