Beverages » Aperitifs & Digestifs 101
Ever looked at a cocktail menu and felt like it was written in a different language? In the age of mixology and craft cocktails, there are many new ingredients — some that you may have seen before, some new to you. Mike Paquette, cocktail/spirits guru at The Urban Grape gives the run-down on some popular liqueurs that are sometimes seen in cocktails, but are often served on their own as a pre-dinner "aperitif" or an after-dinner "digestif." Learn about Campari, Fernet, Lillet, and anise-flavored Absinthe cousins, Pernod and Pastis.
Mike Paquette's passion for food and wine stems from a number of influences including the time he's spent in some of Boston's most celebrated restaurants honing his skills as a mixologist and Sommelier. Although Mike counts his opportunity to work with world class chefs and wine producers as a privilege, it is the simplicity of the wines, spirits and cocktails and sharing them with friends that make it all worthwhile. As a wine and cocktail expert at the Urban Grape, Mike brings his love of the vine to the masses with a weekly cocktail column on The Urban Grape Blog.
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