Photographs by Kevin A. Roberts
Ever wonder about all of those extra bottles of booze that aren’t gin, vodka, rum, tequila, or whiskey? You might see them eyedroppered into cocktails, but mostly they just collect dust and act as the intellectual diplomat of the back bar, odd concoctions you might see “industry folk” and Europeans quaffing before, during, and after a meal. These mysterious and foreign bottles are aperitifs, digestifs, bitters, and liqueurs.
So what to do with them? Well, take that barely touched bottle of Lillet Blanc, for example. Classically used in James Bond’s infamous (and potent) drink called the Vesper (3 ounces gin, 1 ounce vodka, ½ ounce Lillet Blanc), it also can be enjoyed on the rocks with an orange peel and is quite refreshing, its quinine notes especially appropriate on a hot summer’s day.
A better-known aperitif is Campari, the light pomegranate-based bitters invented in 1860 by Gaspare Campari. Often served with club or sweet soda, or alone over ice, it should be a staple in anyone’s bar, as it’s the perfect predinner drink, its bitterness intended to awaken weary taste buds. Ease into this beverage by ordering a classic cocktail, such as an Americano (Campari, club soda, and sweet vermouth) or my favorite, the Negroni (Campari, gin, and sweet vermouth)—a cocktail that’s enjoying a resurgence.
What’s that milky drink everyone seems to fuss about? It’s probably a pastis, an anise-flavored liqueur that turns cloudy with the addition of water. Aficionados claim you don’t have to be a licorice lover to enjoy it. And talk about true digestive qualities—this one has them in spades. Classically mixed (diluted with water) to one’s desired personal preference, it makes for the perfect cap to a long lunch in the sun. Some of my favorite varieties of anise liqueur include Ricard and Pernod pastis from France, ouzo from Greece, and a sambuca made by the Molinari family in Italy.
Now, on to the hard stuff: That dark, superherbaceous, muddy-colored firewater called Amaro includes bitters typically used only in small portions in classic cocktails, which can get abused by overeager newbie mixologists. It can be an acquired taste, but it’s well worth the initiation. Bitters are usually served at room temperature and have regional followings: Fernet-Branca on the West Coast, Jägermeister in the Midwest, and Averna on the East Coast. Any bar should have some, with many bottles lonely and wasting away.
Ask, experiment, and enjoy.
