To Aperita in translation from French means ""open"". Aperitif is not a just alcoholic drink for arousing appetite, it is a refined French ritual of hospitality, a way to occupy guests before a dinner, to pass away half an hour waiting, to lighten the mood and to stimulate appetite. In some European countries cocktail aperitif give even by a breakfast or to after-dinner tea, in England aperitif - a ritual before a lunch. How to cook cocktails aperitif?
Instruction
1. Scrub Martini cocktail is the successful light aperitif consisting their 60 ml of gin and 20 ml of dry white Vermouth. Don't forget about olive. Shake up alcoholic drinks in a shaker with ice, give in the cocktail glass decorated with olive on a skewer.
2. Emerald Goddess aperitif is prepared from 20 ml of the Curacao liqueur, 20 ml of anisic Pernot, 80 ml of orange juice and 80 ml of juice of passion fruit. Shake up liqueur, aperitif and juice in a shaker. Add chipped ice, stir up once again, pour out mix. Orange juice with blue Curacao will accept emerald color. For decoration of aperitif the orange ringlet is used. Cocktail is served with a straw.
3. ""Nonalcoholic signor Pomidor"" cocktail - too quite to aperitif. Structure: 100 ml juice tomato, crude 1 yolk, 2 tsps of fresh lemon juice, garlic glove or feather of green onions, ground black pepper. Grind garlic or onions in a mortar, mix in a shaker with other components. Add an ice cube.
4. Heresovy Adonis aperitif on 2/3 consists of a sherry and 1/3 dry white Vermouths, refuels an orange dried peel. Just mix both drinks in a shaker and to give in a cocktail glass with dried peel pieces.