You want something light with a dry finish that borders on bitter over sweet. Aperitifs like vermouth and Lillet are typically wine-based with closely guarded herbal ingredients. Keep yours free of fuss with this simple recipe:
- ½ oz. lemon sour (half lemon juice, half simple syrup)
- dry sparkling wine like cava
- 1 orange twist
Stir the Lillet and lemon sour and top off with dry sparkling wine over ice. Finish with a twist of orange peel.
Once you've finished your meal, the dynamic of your drink should change accordingly. Now you want a sweeter, higher proof drink that matches the richness of whatever you just had. Common digestifs include port, sherry, Calvados, and Cognac. But we'd suggest trying the lesser known and twice distilled Armagnac like Chateau de Laubade VSOP, served neat.
Chateau de Laubade, $45 at K&L Wines