Before Dinner: A Campari Apéritif An apéritif comes before the meal. The word comes from the French apéritif, derived from the Latin aperire, meaning “to open.” An amuse-bouche prepares the palate for the meal. An apéritif wakes up the appetite and signals the beginning of the dining experience. Think Pastis, Campari Soda, Aperol Spritz, Select Spritz, Lillet Blanc, Negroni Sbagliato or Champagne. Each serves the same purpose: to mark the beginning of the evening and awaken the appetite. Today, I am featuring a Campari Soda, one of my favorites. For those of you who may not know, Campari is an Italian aperitivo known for its vibrant red color and pleasantly bitter profile. Produced in Italy since 1860, it has long been a staple of bars, cafés, and dinner tables. Served simply with soda water and a neatly trimmed orange or grapefruit slice, it remains one of the easiest apéritifs you can make. Fun fact: Campari’s signature red color originally came from carmine, a natural dye derived from cochineal insects. One of the things I appreciate most about the apéritif tradition is what it represents. It creates a pause between the day and the dinner table and what better way than a cold, crisp, bittersweet apéritif. A moment to gather, converse, relax and enjoy. Have one or two. Who’s counting? Campari Soda Ingredients 2 oz Campari 3–4 oz soda water Orange slice or grapefruit slice, neatly trimmed Ice Method Fill a glass with ice. Add the Campari Top with soda water Garnish: neatly trimmed orange or grapefruit slice Glass: A rocks glass, double old fashioned, or what I still call a bucket glass Bar Chef Notes The beauty of this drink is simplicity. There is an elegance in simplicity. Sometimes hospitality is not about doing more. Simple drinks often have the longest history. Lime offers a brighter, sharper citrus note than orange or grapefruit, should you choose. Some days a coffee cup instead of bucket glass is just fine too. In the end, it’s about creating space for people to slow down, enjoy what is already in front of them, appreciate the good company around them, and appreciate the simple ritual of beginning a meal together. Cin cin. Toast. Taste. Train. Shop the post Purchases may be commissionable.
What Is an Amuse-Bouche? The First Move. An amuse-bouche is not a course. It’s a signal. It wakes the palate. Prepares the mouth for dinner. Like an aperitif signals the stomach it’s time to eat. In French, it translates loosely to “amuse the mouth.” In practice, it’s calibration. One bite. Precise. At home, it doesn’t need to be complicated. Layer a salted licorice star between two dark chocolate wafers or melt the chocolate and dip. If using a microwave, heat in 20–30 second increments. If using a bain-marie, melt until smooth and remove from heat. A touch of coconut oil or avocado oil adds shine. Dip.Use a fork or your fingers to lift and let the excess chocolate fall away. Let it set on the countertop or refrigerate until the chocolate is firm. Serve at room temperature. Sweet, bitter, saline. Merlot comes to mind. A sample. Certainly not an afterthought. It’s the first move. Sometimes I stand in my kitchen and eat these. No reservation required. Shop the setup This may be commissionable. Toast. Taste. Train.