aperitif

• “After returning to Geneva I've been desperately searching for one whenever an aperitif is offered only to get baffled looks.”

  Rinquinquin. Chasing the blues away with a peach aperitif..

• “Chilled, dry and potent this aperitif is as severe as the contours of Hotel Zoso’s architecture.”

  Experience The Fine Art of Modern Cuisine at “eatz. at the desert” Restaurant

• “Local red Tolosa beans appear in what Elena Arzak, Mr. Arzak's daughter and the restaurant's co-head chef, calls an "aperitif," an otherworldly broth served in a shot glass.”

  The Wall Street Journal: Members Only (Most of the Time)

• “The French have largely retained their ancient sober habit (save for the unhappy introduction of the afternoon "aperitif"), but the English have shown a tendency to abandon their intemperance of excess in favour of an opposed intemperance, and instead of drinking till they fall under the table have sometimes developed a passion for not drinking at all.”

  Impressions and Comments

• “Yes, some might argue that tomorrow night's Premier League ties - including six other beauties - make tonight the 'aperitif' to Wednesday's 'main course', but then I've always been a big fan of hors d'oeuvres so everyone's a winner right?”

  BBC News - Home

• “( 'vay say' is from "doo-ble-vay-say" -- the pronunciation for "W.C." [water-closet]); un apéro (m) is short for "aperitif," or drink.”

  French Word-A-Day:

• “('vay say' is from "doo-ble-vay-say"--the pronunciation for "W.C." water-closet); un apéro (m) is short for "aperitif," or drink.”

  French Word-A-Day:

• “You can have your aperitif outdoors, browse books in the bar, have supper next door then digest to the sound of some of the best poets in Barcelona.”

  The Guardian: 10 of the best literary haunts in Barcelona

• “It's a great aperitif—and it's very affordably priced.”

  The Wall Street Journal: Italy's Soave Makes a Refreshing Return

• “She'll also prepare spritzers made with the Italian aperitif Aperol, which has summery flavors like bitter orange and rhubarb.”

  The Wall Street Journal: Grilling with Gusto

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