Aperitif Bitters are also called Bitters.

It is prepared by adding wine or certain distilled spirits with plant roots and medicinal materials.

The alcohol content is between 18 degrees and 45 degrees.

The taste is bitter.

Commonly used brands include: Campari, bright red in color, 26 degrees alcohol, produced in Italy.

Dubonnet, dark red, with an alcohol content of 18 degrees, has a bitter and sweet taste.

Fernet Branca, alcohol content 45%, produced in Italy.

Cynar, 18% alcohol content, produced in Italy.

Underberg (und6rberg), dark red, alcohol content 49 degrees, produced in Germany.

It is a spirit made from a variety of medicinal materials and has a hangover-relieving effect.

Usually packaged in 5.6 ml vials.

Angostura, brown red, 44% alcohol content, produced in Trinidad, Central America, packaged in 140 ml small bottles, is a very special bitter wine.

It is commonly used in bartending, but it is very irritating and poisonous in trace amounts. Drinking too much will be harmful to human health.

(3) Anisette is made from distilled liquor and fennel oil. It has a strong and stimulating taste and is divided into dyed and colorless. It generally has a bright luster and the alcohol content is about 25 degrees.

Cpernod is light cyan in color and translucent. When drinking, it will turn into milky white after adding ice and water.

Rickard, stained past51 (past51), stained.

Licorice oil is added during preparation to make the wine taste smoother.

Pre-dinner wine: Any wine that can stimulate appetite can be called pre-dinner wine or aperitif.

Characteristics: Not only can it stimulate appetite, it also has nourishing, strengthening, and stomachic effects.

1. Vermouth type (VERMOUTH) 16%-18%, which uses wine as the base wine, adds plants and medicinal materials, (such as: absinthe, gentian, angelica, aster, cinnamon, cardamom, fresh orange peel, etc.)

Made from.

The most famous are French and Italian vermouths.

According to the sugar content, vermouth can be divided into three types: dry, semi-dry and sweet. According to the color, it can be divided into red and white. Dry vermouth is usually colorless, transparent or light yellow, sweet vermouth is red or rose red, and sweet vermouth is red or rose red.

The sugar content of vermouth is 12%-16%, and its reputation is greater than that of dry vermouth.

1. Italian Vermouth (ITALY VERMOUTH) Italian wine law - stipulates that vermouth must be made from more than 75% dry white wine, and the original wine should not have obvious aroma, and as many as 30 to 40 kinds of aromatic plants are used

, but mainly based on absinthe, so the finished wine has a special aroma and slightly bitter taste, so it is also called absinthe.

(1) MARTINI is produced by the Italian Martini Winery.

The factory is the largest vermouth company in the world. It is located in Turin, northern Italy. The registered trademark is MAR-TINI. Its product quality dominates 70% of the vermouth market, so people usually refer to Martini vermouth as "Mar-TINI".

Martini "Martini" mainly has the following three types: a: Dry Martini (DRY) - 18%, colorless and transparent, because lemon peel and fresh cranberries are added to the wine during the distillation process, so

The aroma is rich.

b: Martini semi-dry (BIANCO) - 16%, light yellow in color, containing vanillin and other flavor ingredients.

c: Martini sweet (SWEET) - 16%, red in color, with obvious aroma of angelica, herbal and caramel aroma.

(2) CINZANO, which has a certain bitterness like Martini, and can also be divided into dry, semi-dry and sweet.

(3) Gancia (GANCIA) Company Gancia is located in Piedmont, Italy. GANCI VERMOUTH ROSSO 750ML is deep red in color, full of aroma and sweet in taste.

GANCI VERMOUTH DRY 750ML is a non-sweet product (4) Riccadonna Company Ottavio Riccadonna is located in Piedmont. Riccadonna Rosso is a 750ml bottle and is a sweet product.

Riccadonna Extra Dry 750ml bottle is a refreshing and non-sweet product.

(5) Alcohol content of CARPANO: 15%-18%. Sugar content: sweet type: 180g/L, dry type: 20g/L. Total acid: 5.5-6.5g/L. Production process - using aromatic plants and other materials

After being blended with the original wine, it is frozen at -10 degrees for more than 10 days, filtered through a frogweed filter, and stored for 4-5 months before bottling.

2. FRANCE VERMOUTH: French vermouth must be made of 80% white wine according to the wine law.

Aromatic plants used.

Also based on wormwood.