Origin of aperitif (a-pear-i-teef); Latin word, 'apertitiuvum' indicating opener.

The aperitif was born in Europe and travelled to the United States later around the beginning of 1900's. There is no definite evidence indicating the origin of the aperitif but origins can be found in the biblical days of ancient Egypt. An aperitif is a before-dinner drink to stimulate the appetite. The term originates from the Latin word, 'apertitiuvum indicating 'opener.' In France, it is pronounced aperitif (a-pear-i-teef), and in Italy, aperitivo (a-pear-a-teevo).

By the 16th century people were producing flavoured spirits with herbs and spices for medicinal purposes. In the early days they tasted very bitter so the early producers of aperitif made it more acceptable tastes by diluting the ingredients in wine.

When it became popular for non-medicinal consumption, it was served as an appetite stimulator before the meal, which became the social tradition in many parts of Europe and, by the 18th century, Turin, Italy, was the major commercial centre for vermouth production. During this period drink makers (or maitre licoristes) examined the characteristics of numerous herbs and spices. They also learned how to mix original drinks from these ingredients. France and Italy became rivals to one another in aperitif production and consumption. Aperitifs became fashionable elements in social gatherings.

The Brands
Aperitif brands began incorporating names of such places as Italy, Turin and Milan in their label as they distributed the products from city to city. During the 1840s, Gaspare Campari and the Cinzano family sold their aperitifs throughout Italy. Other aperitif brands available are Cynar, Lillet, Pernod, Angostura, Absinthe, Ouzo, Unicum and Fernet-Branca.

Gaspare Campari (born 1828) started mixing vegetarian ingredients when he was still a boy. During the 1840's his concoction was sold throughout Italy and some years later, in 1860, he founded the Gruppo Campari. Campari began its international expansion during the 1920's and the group acquired many other brands: one of them was Cinzano whose brand history dates back to the second half of the 16th century with Antonio Cinzano when only two centuries later the brand was sold world-wide. Cinzano became one of the most internationally known Italian brands and from the mid' 19th century Campari became an important competitor. Eventually the Campari Group acquired Cinzano in 1999. Martini & Rossi was born in 1863 out of an initiative of A. Martini, T. Sola and L. Rossi. It is now a member of the international Bacardi-Martini group.

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Origin of bitters; a tincture of any number of esoteric roots and herbs with an alcohol base- first came to our shores as cure-all tonics in the 18th century.

The First Bitters
They comprised of various alcoholic beverages containing bitter principles, such as angostura bark, cascarilla, quassia, gentian, orange, quinine, and other flavouring agents, and prepared by infusion or distillation. They are used as appetizers, digestives, but most famous for the flavouring of mixed drinks and frequently attain an alcoholic strength of 40%.

The Sazerac is reported to be the first cocktail. Antoine Amedee Peychaud, born in France and creator of Peychaud Bitters was it's inventor. Peychaud invented his bitters in Santo Domingo and brought the recipe to New Orleans with him. He opened a drugstore called Pharmacie Peychaud on Royal Street. Friends gathered frequently to sample his drinks served in a coquetier which is the French word for an egg cup. The mispronunciation of coquetier resulted in the term cocktail. His bitters were thought, as many were, to have healing properties.

Famed Producers
The Fee Brothers of Rochester, up-sate New York produce three distinctly different types of bitters particularly used in many cocktail recipes and to add 'general interest' to a tipple include their Old Fashion Bitters. The classic Bitters used in every bar and a necessary ingredient in a Manhattan or a Planter's Punch. Orange Bitters, an old cocktail ingredient went unnoticed for years, until recently. A new interest in classic cocktails has brought it out of retirement. There are many recipes that call for Orange Bitters, but of most note is the "Classic" Martini. Try a dash in your next Martini and you will never want one without Orange Bitters again. Peach Bitters, another long-lost cocktail ingredient is enjoying new interest. Try Peach Bitters in a Coronation or a Xeres. Your drinks will be unique!

Angostura bitters founder Johann Gottlieb Benjamin Siegert, originally from Germany and a doctor of medicine, left his homeland in 1820 bound for Venezuela, to join with Simon Bolivar in his fight against the Spanish throne. Bolivar then appointed him Surgeon-General of the Military Hospital in the town of Angostura. Dr. Siegert was a scientist with a keen enquiring mind. He had seen soldiers battered by the enemy from without and within, by severe fevers and internal stomach disorders and, from the beginning, Dr. Siegert was determined to wrest a cure from nature itself and after four years of trial and error, researching and analysing the qualities of tropical herbs and plants, he finally arrived at a unique blend of herbs which he called 'Amargo Aromatico' or aromatic bitters. The year was 1824. It was a period of great maritime activity in the Caribbean and the town of Angostura on the banks of the Orinoco River was an important trading post. Ships came into this port from all over the world, their sailors often complaining of sea-sickness. From the residents, they soon learned of the restorative qualities of Dr. Siegert's remedies and of angostura aromatic bitters began its continuing trip around the world when Dr. Siegert was encouraged to think of producing his bitters on a commercial scale.

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