An American tradition, Happy Hour in the U.S. usually involves the same predictable routine—find the nearest bar with after work specials and down a couple of bottom shelf cocktails along with some half-priced buffalo wings, fries or other bar food. Across the Atlantic, it may come as no surprise that the French approach cocktail hour with the same panache as they do all other meals. The apéritif, or apéro for short, is a time honored tradition that involves a relaxing with a often regionally based cocktail as a way to open the meal (in fact, the word for aperitif comes from the Latin verb aperire for “to open”). The apéro is meant to whet the appetite before a meal. Of course, any French apéro is best enjoyed in the region where it’s produced, since so many of France’s iconic spirits have centuries-old ties to specific areas of the country.
Aperitifs are generally served with some sort of light item to much on as you sip your cocktail—often nuts, crackers, chips or olives (not cheese, however, as the fromage tends to be reserved for the end of the meal).
>>Read more about French Wine regions to get an idea of some of these aperitifs come from and find out more about Eating in France: Le Repas Francais
Types of Aperitifs
Lillet—an enduring classic French apero, Lillet was invented in the Bordeaux region of France and is made from a combination of local wine and tropical and citrus fruits, which are steeped in alcohol and barrel aged. There are both red and white versions of the drink, and it is usually served on the rocks. Lillet can also be used as a base for other, more complex cocktail concoctions.
Byrrh—First invented in the Languedoc-Rousillon region in southern France, this drink made from a mixture of local red wine and tonic water was first marketed as a health drink. It is served chilled and crème de cassis (a currant flavored liqueur) and lemon are frequen accompaniments.
Kir—This is my personal favorite French aperitif. Hailing from the Burgundy region, a Kir is made from a mix of white wine and crème de cassis (a currant flavored liqueur). The cocktail is actually named after Canon Felix Kir, who served as the mayor of Dijon from 1945-1968. On more special occasions, you can swap champagne for white wine to create a Kir Royale. It’s delicious, refreshing and the perfect pre-dinner drink.
Kir Bourgogne—This Burgundy version of a kir is made with crème de cassis (a black currant flavored liqueur) and red wine instead of white.
Calvados—Named after the region in Normandy where apples are grown in abundance, Calvados is a apple brandy made with specially grown and selected apples and is fermented into hard cider and then is further distilled and aged in oak casks. The longer it is aged, the smoother the drink gets.
Pommeau—Another traditional apero coming out of Normandy, Pommeau is made by mixing apple juice with apple brandy. It is made by mixing Calvados with unfermented cider.
Kir Normand—Yet another aperiftif hailing from Normandy, a Kir Normand is made by mixing crème de cassis (black currant flavored liqueur) with hard cider.
Pastis—Often considered the national apero, Pastis is a spirit native to the Provence-Cote d’Azur region in southern France and is an anise-based liqueur. There are several different major brands of Pastis, which have become as synonymous as the ever-famous drink itself. Pernod, is mixed with select herbs and Rocard is less herbal and with a milder anise flavor. Pastis is drunk by mixing an equal portion of cool water, which turns the drink a milky color and releases the flavors in the liqueur.
Chartreuse—This is specialty liqueur was first produced at the Chartreuse Monastery in the Alps and is a distilled liquor made with more than 130 herbal extracts. To this day, monks from the Order of Chartreuse are the only ones entrusted with the secret of its recipe and is made only in the mountains under the supervision of monks. Once touted as health exilir, there are two kinds of chartreuse—vert and jaune (green and yellow). Green chartreuse has a s stronger flavor and higher alcohol content.
Suze—One of the most popular aperos in France, Suze was created by Fernand Moureaux in 1885 by distilling gentian roots instead of grapes in an effort to make a non-wine-based aperitif. A type of bitters, Suze is made from blue gentian (a type of flower). It is often served on ice with equal parts sparkling water. The drink was also immortalized in a Pablo Picasso painting.
Cognac—Once called the “veritable nectar of the gods” of famous French author Victor Hugo, Cognac is made in a town that bears the same name near Tours. The brandy is made from grapes that have been twice distilled in copper barrels and then left to age in oak casks for at least two years. It is also often enjoyed post-meal.
Champagne—This bubbly white wine can also be enjoyed pre-meal as an aperitif. When mixed with crème de cassis it is called a Kir Royale.
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