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May 17, 2011 12:33 PM

Favorite Aperitif while preparing dinner

For me it depends on whats for dinner....I love pouring that first drink while preparing my mise en place. But most of the time its one or two stiff cocktails.....ive been drinking lots of makers mark Manhattans on the rocks with angostura bitters at home. A little sweet, a little bitter, and savory from the bourbon...yes sir.

Two of those...then get into a bottle of wine with dinner....Im a happy man.

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  1. two cocktails *before* dinner? sounds to me like the cook gets even more marinated than the meat ;)

    these days i'm half in the bag after a few ounces of wine so i steer clear of alcohol until i get a little food in my stomach...but back in the days when i had a higher tolerance, i'd sip a glass of whatever wine i was also planning to pour with the meal.

    3 Replies
    1. re: goodhealthgourmet know you have to be very thorough when preparing dinner...if your ingredients arent treated right then your result will be the same..and it starts with the chef!

      No but seriously I am 30 yrs old and compared to a few years ago thats barely drinking for me...but I am sure its still too much.

      1. re: FoodExpression

        it's only "too much" if it renders you incapable of preparing the meal. otherwise, bottoms up! ;)

    2. Why not two? You can't fly on one wing.
      Tanqueray and tonic my way: 1 part gin, 1 part tonic, 2 parts seltzer and lots of lime.

      1. I'm likely to drink something very light so that I can have a cocktail before dinner. I often drink a bit of an amaro, either solo or with soda and citrus (campari, seltzer, lime, for example) or a little glass of some open bottle of aromatized wine (Cocchi Americano, Carpano Antica, Punt e Mes, Sutton Cellars Brown Label, Bonal Gentiane Quina, whatever). I might even add a bit of seltzer to that to stretch it a bit.

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        3 Replies
        1. re: EvergreenDan

          Isn't punt e mes a bit bitter to be drinking straight?

          1. re: ChristinaMason

            Certainly no more bitter than Campari on the rocks. You have to *like* bitter, of course.

            1. re: ChristinaMason

              Punt e Mes on the rocks is divine. A squeeze of lemon if you need to cut the bitter.

          2. 4:1 Martini, dash of Fee Brothers & a twist

            1. I've been pouring myself a Hemingway daiquiri to start the evening these days, as Summer creeps up on Birmingham.

              2 oz white rum
              3/4 oz fresh lime juice
              1/2 oz fresh grapefruit juice (optional, but delicious, in my opinion)
              1/8-1/2 oz Luxardo maraschino liquor (depending on how much you like the stuff)

              Shake with ice and strain into a chilled coupe or martini glass. That's the stuff, man.

              2 Replies
              1. re: bryantuga

                I will certainly try this one soon....

                Another great one that we do contantly.....Caipiroska..

                2 oz ketelone
                juice of 1 lime
                tbsp agave syrup or sugar

                shake with ice...serve on the rocks ....float with selzer or water


                1. re: bryantuga

                  I love, love LOVE Hemingway Daiquiris! But to me the grapefruit is not optional...