294727 Tue Nov 25 09:14:14 -0800 2003 9 27 General Chowhounding Topics 0 1617582 Lately I have been ordering Negronis (1 part gin, 1 part Campari, 1 part sweet vermouth) when I go out. I like the mixture of aperitifs with hard liquor because lessens the punch of the gin -- martinis and suchlike before dinner are just too strong for this kid. I also like the Negroni because it's an elegant, clear, not-too-sweet drink which is nice for the winter. Somehow I'm thinking of fruit-based drinks as being more summery. So I'm trying to think of other aperitif cocktails and am coming up blank. Does anyone have favorites they could share? Thank you! Tue Nov 25 09:14:14 -0800 2003 0 lintsao 1 1620247 I really love kir cocktails - white vermouth or white wine with cassis. Kir royale for special occasions made with champagne in place of the vermouth/wine. Tue Nov 25 11:33:51 -0800 2003 1617582 0 ErikaK 2 1620271 Hear hear for Kir Royales! I brought a bottle of cassis back from Burgundy and will break it out for Thanksgiving with the Champagne. Tue Nov 25 13:31:16 -0800 2003 1620247 0 Ellen 1 1620251 Try 2 parts Averna or Punt Y Mes mixed with 1 part Cointreau... Tue Nov 25 11:40:45 -0800 2003 1617582 0 barleywino 1 1620254 Well, whiskey being a rather wintry drink, Manhattans would be appropriate now. We usually mix 3:1, bourbon or rye to sweet vermouth, garnish with a cherry (dry vermouth for a dry Manhattan, garnished with a twist; half each dry/sweet for a perfect Manhattan, also garnished with a twist). When it's been really wintry in MD or I've had a difficult case, we'll add a dash of bitters. Azami also likes to toss a dash of Jagermeister in them every now and again. Not fruity, but you can make them as sweet as you want. Cheers, Xochitl10 Tue Nov 25 12:12:07 -0800 2003 1617582 0 Xochitl10 1 1620298 Pink Ladies! 2 oz gin 1 oz apple brandy 1 oz lemon or lime juice (This is one case where I prefer lemon) 1/2 oz grenadine There is no way to order these at the Boston Irish bars I frequent - whiskey sour is about as complex as it gets. But I make these at home and love them. Oh, but I guess they're not much less strong than martinis, are they? Tue Nov 25 14:44:11 -0800 2003 1617582 0 curiousbaker 1 1620305 In the summer, fino sherry (which is served chilled). In the winter, amontillado sherry (served room temp). Or, when I feel like Campari, either a Campari and club soda or, lately, an Americano, which is equal parts Campari, Sweet Vermouth, and a splash of club soda. I used to begin with a Negroni, but during the meal I like wine, then an after-dinner drink, so it would add up to too much alcohol. Especially if waiting for a table and asked by the bartender if I wanted another. Tue Nov 25 15:11:08 -0800 2003 1617582 0 Red Bean 1 1620306 In the summer, fino sherry (which is served chilled). In the winter, amontillado sherry (served room temp). Or, when I feel like Campari, either a Campari and club soda or, lately, an Americano, which is equal parts Campari, Sweet Vermouth, and a splash of club soda. I used to begin with a Negroni, but during the meal I like wine, then an after-dinner drink, so it would add up to too much alcohol. Especially if waiting for a table and asked by the bartender if I wanted another. Tue Nov 25 15:11:27 -0800 2003 1617582 0 Red Bean 1 1620314 Lillet rouge on the rocks with a twist of lemon or lime. Tue Nov 25 16:28:07 -0800 2003 1617582 0 TrishUntrapped 1 1620552 I am a huge fan of Campari and soda water with a splash of grapefruit juice. No name (so far as I know), but exactly the right aperitif to a wrong day. Chilled prosecco with a splash of Campari is a good fizzy drink, cheerful and lightly bitter. Refreshing in the summer, festive in the winter. I also like a gin gimlet on the rocks. Fri Nov 28 12:24:50 -0800 2003 1617582 0 plum