Thanksgiving Aperitifs to Prep for Feasting

November 12, 2020

An Aperitif prepares the body to eat, and two weeks from now all of America will sure be doing a lot of exactly that – eating. But who wants to laboriously craft a multi-step cocktail after cooking all that food? Not us.

Associate Editor, Ann Walczak suggests a classic: the light, yet slightly bitter Sbagliato to perk up the palate. Or, if you’re feeling more playful, mix it up with Suze bitter French aperitif liqueur and Berto Bianco vermouth in a cockatil we’re calling November Moon. (Honestly, just make both.)

Ingredients

1 ouncesweet vermouth

1 ounceCampari

1 ouncesparkling wine, such as cava, prosecco, or dry champagne

1 ounceBerto Bianco vermouth

1 ounceSuze

2 ounces or moresparkling wine, such as cava, prosecco, or dry champagne

Preparation

1. To prepare Sbagliato, combine all ingredients in a glass over ice. Stir gently. Garnish with an orange peel, dehydrated orange slice, or nothing at all.

2. To prepare November Moon, combine Suze and Berto Bianco in a glass over ice. Top with sparkling wine. Garnish with a lemon peel, dehydrated lemon, or cinnamon stick.