Beryl Posted September 1, 2006 Share Posted September 1, 2006 I don't drink a great deal and no idea what I should have in the house for aperitifs (just in case).Can any one recommend a few that will fit most occasions? Link to comment Share on other sites More sharing options...
Dick Smith Posted September 1, 2006 Share Posted September 1, 2006 I've got:Pastis (51), Suze, Whisky, Pineau de Charentes.Red wine, white wine, creme de cassis (for Kir). Link to comment Share on other sites More sharing options...
Just Katie Posted September 1, 2006 Share Posted September 1, 2006 Ricard. Wow does that have an effect on me. Make sure you have plenty of ice too. Link to comment Share on other sites More sharing options...
pouyade Posted September 1, 2006 Share Posted September 1, 2006 Round here (17) Cognac together with schweppes (ie tonic) is the norm..................Pouyade Link to comment Share on other sites More sharing options...
Missy Posted September 1, 2006 Share Posted September 1, 2006 >>>I've got: Pastis (51), Suze, Whisky, Pineau de Charentes. Red wine, white wine, creme de cassis (for Kir).<<<Dick you have become a REAL Frenchman! What's on offer at your place looks exactly like my father's drink cupboard! In the summer he'll also have a small spare fridge on, in his garage. It will be full, juste pour ses canettes de bière blonde. When my OH first met him, he thought that that was being very civilised! except that OH only likes his bière brune and well tepid!! My mother will have the Suze bottle in the freezer for 1/2 hour before she has a drink of it. I don't know how she can drink that. I find it tastes just like... purgative medecine!...Give me la bouteille de Pineau just out of a very cold fridge every day for apéritif and a strong kir with Champagne on high days and holidays.... What more does a girl want.... Heaven! Link to comment Share on other sites More sharing options...
Just Katie Posted September 1, 2006 Share Posted September 1, 2006 [quote user="missyesbut"]>>>What more does a girl want.... Heaven![/quote]Sunshine darling......... Don't get too much of that where you live do you dearie?[:(] Link to comment Share on other sites More sharing options...
Gardian Posted September 1, 2006 Share Posted September 1, 2006 For those who enjoy a pastis, I can recommend 'Henri Bardouin' (and no, I'd never heard of it before, till my son recommended it and said "Make sure you've got some in when I'm down"). It is tasty though - but you don't want more than a good stiff one.Available in Waitrose in the UK (£16) and Geant Casino & Leclerc (€15) down here (there may be other places too).Going back to the original thread, chilled white Port is nice and more available in France than a fino sherry (though they are different). Link to comment Share on other sites More sharing options...
Norman Posted September 2, 2006 Share Posted September 2, 2006 Dick Smith: I've got:Pastis (51), Suze, Whisky, Pineau de Charentes.Red wine, white wine, creme de cassis (for Kir).Good selection Dick, but I`d add a bottle of Pommeau to that as your in Normandy, can`t hack it in summer but winter time in front of the fire it goes down a treat.Norman. Link to comment Share on other sites More sharing options...
Dick Smith Posted September 2, 2006 Share Posted September 2, 2006 There's some Pommeau somewhere - or Eau de Vie de Pommes, which Julie likes but I don't touch any more. Worst hangover I ever had.There is also (to be honest) Cidre Bouchée, Cava (lots), Gin, Gin Fizz, Porto, Calvados, Biere (1664), and in England a bottle of Noilly Prat, which I just can't explain. Oh, and some Poteen, Absent (sic), Rum, Vodka, Tequila and a number of bottles of London Pride. And I scarcely drink! Link to comment Share on other sites More sharing options...
Owens88 Posted September 2, 2006 Share Posted September 2, 2006 DickThe fact that you have retained such a collection is testament to the fact that you rarely drink.I doubt that I could match you, no matter how long I collected.John Link to comment Share on other sites More sharing options...
Dick Smith Posted September 2, 2006 Share Posted September 2, 2006 And, of course, a bottle of Ginger Wine. There's always a bottle of Ginger Wine somewhere... Link to comment Share on other sites More sharing options...
Val_2 Posted September 2, 2006 Share Posted September 2, 2006 I always keep a carton of orange juice and a bottle of Coke handy because its amazing how many french women do not actually drink alcoholic stuff and of course there are children too. Don't forget the snacks and nibbles and olives etc to go with the drinks. Link to comment Share on other sites More sharing options...
Chauffour Posted September 2, 2006 Share Posted September 2, 2006 Bellini, venetian aperitif made with sparkling wine and peach juice, and for digestif my homemade limoncello (but this one goes in the freezer) also, for the kir royal, try framboise instead of cassis Link to comment Share on other sites More sharing options...
westland Posted September 2, 2006 Share Posted September 2, 2006 All the guys round here seem to want Whisky now. Has anyone found anything that's similar to Harveys Bristol Cream? Yes I know there are lots of other goodies here but it's the one that does it for me. Not bothered about tea bags, baked beans, chocolate etc. but a couple of glasses of Harveys... Link to comment Share on other sites More sharing options...
Ronan Posted September 3, 2006 Share Posted September 3, 2006 To the list above (replacing 51 by Ricard and omiting the wines which are not aperitif per se and should be in the home anyway :-) ) I'd add some "vins cuits" such as Dubonnet and Ambassadeur. Some rum (agricole, off course, none of that bacardy stuff) for those who like mixers... Be ready to have some crême de mûre/pêche (as well as the framboise mentioned above) for those who like their kirs with a twist (and these tend to be more popular that the classic Cassis when offered!).Also remember a full stock of Gateaux Aperitifs (which my partner calls, rather sweetly, apero-gateaux).And, remembering that the same cabinet will hold the digestifs, stock up on Poire Williams, cognac, Chartreuse, armagnac and some Get 27 for that 80s feeling :-)PS: it always impresses me if English people like Suze. It's a bit of a acquired taste! :-) Link to comment Share on other sites More sharing options...
Beryl Posted September 3, 2006 Author Share Posted September 3, 2006 Thanks for suggestions.Sorry to be ignorant but what are Gateaux Aperitifs? Are they just a posh name for 'nibbles'? Link to comment Share on other sites More sharing options...
Ronan Posted September 3, 2006 Share Posted September 3, 2006 Yep, it's all the nibbles served with an apéritif and includes all that is on the miles of shelves dedicated to them in the supermarkets. My personal favorites are the Monaco and the mini-pizzas :-) Link to comment Share on other sites More sharing options...
Cassis Posted September 3, 2006 Share Posted September 3, 2006 Don't forget homemade Crême de Cassis and Crême de Mures to brighten up a white wine or fizz. Link to comment Share on other sites More sharing options...
Rob Roy Posted September 4, 2006 Share Posted September 4, 2006 I don't know about an aperitifs cupboard - with all that lot you'll need the whole cellar! Can anyone tell me whether Noilly Prat is similar in taste to Dry Martini? I find it very hard to get DM here, and am wondering whether NP will work with Vodka just as well[:)] Link to comment Share on other sites More sharing options...
Just Katie Posted September 4, 2006 Share Posted September 4, 2006 [quote user="Cassis"]Don't forget homemade Crême de Cassis and Crême de Mures to brighten up a white wine or fizz.[/quote]Oh alright then Cassis, tell us how you make it. Please.[:)] Link to comment Share on other sites More sharing options...
tenniswitch Posted September 4, 2006 Share Posted September 4, 2006 [quote user="Cassis"]Don't forget homemade Crême de Cassis and Crême de Mures to brighten up a white wine or fizz.[/quote]In our area, the locals make a lot of aperitif wines- limon (the easiest), noix (the most trouble), and cerise seem to be the most popular.I like to keep on hand Campari, Martini Rosso and oranges for making "Americanos". Makes a nice change from kir, and, with the addition of some Pellegrino, a wonderful summer "cooler". Link to comment Share on other sites More sharing options...
Dick Smith Posted September 4, 2006 Share Posted September 4, 2006 Our local hotelier in Mortain supplies a Kir Maison which reflects his Dutch background: Bourgogne Aligoté, Crême de Cassis and just a soupçon of Grand Marnier. Very heady! Link to comment Share on other sites More sharing options...
Cassis Posted September 5, 2006 Share Posted September 5, 2006 Just for Katie:Crême de Cassis or Crême de Mures 1 kilo blackcurrants orblackberries2 litres decent red wineSugarMethodWash fruit a crush (e.g. blast it in a blender)Add red wine and leave it to macerate in a covered container for 48 hours in a cool place.Strain the mixture through a muslin cloth.Weigh the juice and add an equal weight of sugar.Bring the mixture to the boil in a pan and leave to boil for 5 minutes.Allow to cool to about 40 degrees (tepid) then strain again (if necessary) and bottle.Ready to drink after a coupleof weeks, keeps indefinitely.Sorry about the delay in replying - Outlaws are here.Phil Link to comment Share on other sites More sharing options...
Missy Posted September 5, 2006 Share Posted September 5, 2006 >>Sorry about the delay in replying - Outlaws are here<<<So we can find you in the drinks cupboard to escape from them!... Cassis...... Link to comment Share on other sites More sharing options...
Cassis Posted September 5, 2006 Share Posted September 5, 2006 My last and final refuge. PLEASE don't let on! [:D] Link to comment Share on other sites More sharing options...
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