Why are Aperitif cocktails important?

Since Aperitif is the first drink and the beginning of the dining experience, there are two things to keep in mind while serving these cocktails.

• The bartenders need to understand the consumer's likes and wants to mix up a drink that would appeal to the consumer’s palate. Asking questions about their preferences and what they don’t like can get you in the right direction.
• As it is the first drink, speed of service is crucial. Hence, the drink must be simple to mix and quick to deliver. For example – Johnnie & Ginger.

 

How to choose the right Aperitifs to serve?

• Citrus Flavoured Drinks - Citrus is an excellent palate cleanser and is one of the great options for aperitifs. Example – Paloma
• Bitter & Aromatic Drinks - These drinks stimulate the senses and open the palate for an indulgent meal. Example – Negroni Blanco
• Refreshing Cocktails – Some enjoyable aperitifs are light, low on alcohol, and clean in flavour. Example – Smirnoff Apple Collins

Highball drinks such as Johnnie & Ginger and Gin & Tonic are impressive cocktails as aperitifs because they are quick to mix and serve. As it is probably the first drink in the dining experience and served within 2 mins from order. These highballs tick all the boxes of aperitif cocktail DNA that were mentioned earlier like citrus, aromatic, refreshing and bitter.

Fine dining and Aperitifs

To gain more understanding, let's look at fine dining restaurants. Guests will be offered a palate cleanser at times so that they enjoy the flavours better. There is a good chance that the guests may have consumed some snacks or refreshments before coming to the venue. By serving an aperitif, you are helping them refresh their palate.

A great way to get started is to have at least three aperitif drinks at the beginning of the food menu. Either it should be part of the menu or can be clipped on it so that it can be changed whenever necessary. The staff should be trained to describe it to the guests in simple words. It's also a good upsell as it will add extra revenue.

 

Giving business a boost

The outlet could make these drinks with 30-40ml spirits to keep them light, and cost-effective and to avoid customers consuming strong drinks on empty stomachs.

Just like sommeliers recommend wine before and after a meal, having the staff trained as cocktail sommeliers could be a great boost for the restaurants. The biggest reason why aperitif cocktails work better than wines is venue has an option to show off the craft, and these cocktails can be low in calories and seasonal. Bar staff can also use data to know which spirits or flavours are favourite in the bar, and this can work as a foundation for developing the aperitif menu.

Serving Digestif cocktails

• Serve in a small quantity, ideally 90-100ml, since it is an after-meal drink
• Drinks rich in flavours can be the best digestif, as it brings a finale to the occasion. For example, Baileys Irish cream served chilled
• Bitter cocktails that aid in digestion can also be served as a digestif. For example, Rob Roy

Engaging digestif cocktails to include in your menu:

• Espresso Martini
• Old-Fashioned drinks
• Baileys cocktails

With this bartender’s guide, you will now have a better understanding of serving aperitif and digestif cocktails for your customers. These cocktails can be mixed with 25-40 ml of alcohol, since they can be served as low alcohol (for Aperitif) or in a small quantity (for Digestif). It is a great way of addressing price sensitivity and the gap in drink menus. However, it will only work if staff and bartenders are trained well to explain to their customers and drinks are listed on the menu- especially with food menus (Aperitif drinks before food, and Digestif drinks after food).