The 10 Best Aperitifs to Sip Before a Big Meal, According to Pros

A fortified wine, vermouth comes in sweet, dry and extra dry varieties. All of them work well as aperitifs. Torner prefers Noilly Prat, a dry vermouth served chilled with an olive.

A 50-50 martini with equal parts vermouth (of any kind) and a London dry gin, like Tanqueray or Sipsmith, is a perfect light aperitif cocktail, says Danny Ronen, founder of DC Spirits and spirits educator at Shaker & Spoon.

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Italicus is an Italian liqueur infused with bergamot, lavender and yellow rose.

“It has a perfect balance of sweetness and bitterness, with a pleasant floral fragrance, hints of zesty bergamot orange and light honeyed sweetness,” says Torner. He adds that it’s best served as a spritz with one part Italicus and two parts Prosecco, all served over ice and garnished with olives.

Liz Ramirez, beverage manager at Crossroads Hotel in Missouri, says Amaro Averna is her favorite aperitif. This Italian liqueur features a bittersweet taste with hints of orange and licorice.

“Nothing compares to the smooth, yet complex flavor profile, with chocolate being one of the most prominent notes,” Ramirez says. She notes that it’s a key ingredient in her Espresso Martini—often served as an aperitif.

Suze is a French aperitif made from the gentian root, which grows in mountainous areas. Minaya calls it his “go-to aperitif” and says Suze’s bitter, vegetal flavor pairs well with tonic, but it’s also splendid mixed into a white Negroni or sipped neat.

The French fortified wine Lillet comes in blanc, rouge and rosé varieties. It’s traditionally served over ice with a slice of orange.

“It’s a cheerful aperitif with good acidity, loads of orange citrus nuances and herbs,” says Bar-kokhba.

Though it’s on the sweet side, Torner says it’s not overpowering. He enjoys sipping Lillet on the rocks with a lemon peel or with tonic over ice.

Cynar (pronounced CHEE-nar) is a bittersweet Italian amaro that’s made from artichokes and about a dozen other herbs and plants.

Ronen says it’s one of his favorite aperitifs, although  it can also be sipped as a digestif. It’s also great in cocktails: Cynar is can replace Campari in a Negroni or the Aperol in an Aperol Spritz. It can also be mixed with tonic or enjoyed by itself.

Pastis is an anise-flavored French spirit with a unique, intense taste. It contains a compound that turns cloudy when it encounters water, which Liana Oster, bar director at NoMad London, says adds to the aperitif experience.

“There’s something special about adding ice-cold water and watching how the liquid changes in front of your eyes,” she says.

Popping open a bottle of Champagne or other sparkling wine before a meal instantly makes it a special occasion.

“Champagne is a refreshing aperitif with small bubbles and persistent mousse,” says Jones. Cocktails featuring sparkling wine—like an Aperol Spritz or Kir Royale—are other common aperitifs.

If bubbles aren’t your thing, try a glass of dry white wine. Bar-kokhba suggests opting for Albariño, Godello or Chablis, which he describes as having high-acidity and being “bone-dry,” with hints of citrus and tropical fruits.

“Part of the magic of good white wine is not only its freshness and complex, expressive aromatics, but that it can be enjoyed at any time with or without a meal,” he says.