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Mar 29, 2013 08:25 AM

Your favorite apéritifs and digestifs?

Two aperitfs I like :Lillet blonde (yum) and Noilly prat dry vermouth. Pastis and Suze I've tried and don't like..What about Aperol?Byrrh Vermouth?
Digestifs I like: Poire William,Armagnac,Grand Marnier.

I'd love to try some of the different French eau de vie, fruit liquers etc. that are favorites in France.Eau de prune? Eau de framboise? My plan is to taste a number in restaurants and then bring the one or two I like best home!
Thanks for your ideas!

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  1. Ricard by Paul Ricard
    Vieille Prune de Joseph Cartron

    5 Replies
    1. re: John Talbott

      Thanks Mr. Talbott,
      Vielle Prune sounds like a good choice .Any other eaus de vie's you like?
      PS Comme cadeau pour votre avis je vous avez envoye un "virtual homard" fresh from l'ile Aquidneck!

      1. re: negirl2

        "Thanks Mr. Talbott....Any other eaus de vie's you like?"
        OK, as the Obama Guignol says "Numbah 2" is Grande Eau-de-Vie de Prune Vielle (Sarlat). Numbah 3 is indeed calva, as young and raw as possible.
        "Aquidneck" Brings back fond memories of Horseneck Beach. "Virtual"? Sorry I'll wait for real.

          1. re: Parigi

            Hope you mean the VEP Chartreuse jaune, miles above the basic one.

            1. re: Delucacheesemonger

              What was the Chartreuse cocktail from Ernest Hemingway that S made for us called? That was pretty tasty (or was that thanks to your 50 year old Chartreuse?).

    2. B&B, Noilly Prat with a little ice. Calvados in the middle of the meal. The older the better.

      1. I like mauresque, which is pastis with almond syrup.

        1. FWIW, Noilly-Prat has been sold and the formula obviously has changed. Has a very sweet finish I do not like. I've gone to Dolin Dry vermouth lately. Seems the pool of drinkable/cookable vermouths is shrinking.....

          2 Replies
          1. re: ChefJune

            Yes, I sadly noticed the change a while back too! What a pity!

            1. re: ChefJune

              June - I think you need to broaden your search their are quite a few very good artisan Vermouths around (because Negroni's are in vogue?). Agree Dolin is good but there are better - however mainly Italian (and a few US ones) so not for here.

              In France our standard aperitif is a Champagne for the better half or very dry white for me. Many restaurants have their own Champage cocktails or Kir style drinks which are often interesting ( but check the price - it can be a nasty surprise). To round off a meal I like a good sherry.

            2. Champagne Rosé for apéritif and Champagne "blanc" for digestif!!!

              Or Ricard on the rocks on a terrasse on a warm summer evening.

              1 Reply
              1. re: Maximilien

                I'm with you-bubbles are never wrong. Although I tend to prefer them before dinner.

                After dinner, I'm an Armagnac girl with Calvados a close 2nd.

                I'm loving this thread. There are several things I've never heard of.