プレイボーイのインスタグラム(playboy) - 7月31日 10時25分

The Aperitif: An Appreciative Appraisal #PlayboyHeritage

An aperitif - straight or as a mixed drink - is never taken for granted. Too often, in the conviviality of the cocktail hour, drinks are consumed as indifferently as one clinks the ice in a highball. The first sip of an aperitif, however, is something else again. It calls attention to itself and its surroundings in the most beguiling manner. Observe, for instance, the Frenchman in his natural habitat, as each afternoon he sits at his favorite cafe table and partakes of his Byrrh, Amer Picon or vermouth cassis with attentive enjoyment.

Although the word aperitif is French, it’s best understood if you go back to its Latin derivative, aperio, meaning “to open, to lay bare.” The first time your palate comes in contact with the liquid legerdemain of the aperitif you’ll understand this etymology. Swallow an ounce of Punt e Mes, for instance, its taste, almost as pungent as bitters itself, will immediately cause you to shake your head dubiously over what has been espoused as a prime libations pleasure. But soon waves of hunger sweep over you. They intensify. You can hardly wait for the antipasto wagon. Thoughts of the impending anchovy fillets in oil, of cracked black olives prosciutto, roasted pepper salad and wafer-thin Genoa salami are almost overpowering.

Photo: Don Bronstein, September '61

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