Appetizer Alcohol-free

History

Although the aperitif is already part of the culture of Spain, it is also part of the culture of other European countries. In fact, this custom was born in Italy, when Antonio Benedetto Carpano invented the vermouth. It was created in order to have something to whet the appetite, and it quickly became a popular custom among the nobility.

France and Spain were not far behind, and quickly adopted the custom. But each in its own way.
Unlike in France and Italy, where the aperitif is taken in the afternoon almost before dinner, in Spain it is taken mid-morning before lunch, accompanied by something to nibble on. Normally accompanied by the famous tapas that we love so much.

Nowadays it's commonplace, so when we talk about aperitif time, you probably imagine a Saturday or Sunday mid-morning with a dazzling sun, clear skies and you having a nice time in a bar or terrace with your family and friends. We all like it!

But what if you have to drive afterwards, what if you want to keep your calories in check, what if you don't like drinking alcohol... Are you going to miss out on the pleasure of an aperitif? Don't worry, because alcohol-free aperitifs are here to stay and to accompany you in these special moments. You no longer have to choose. 

 
Elaboration

We know that there are various aperitifs, such as vermouth, bitters and other herbal drinks. As tradition dictates, since the origins of the aperitif, it has been made by macerating or infusing different natural ingredients, such as herbs, roots, fruits, natural extracts and flowers, which give these drinks the vibrant flavour we all know.

As a non-alcoholic aperitif, we eliminate the fermentation process and go straight to infusion or maceration. The difference between maceration and infusion is that maceration is done at room temperature and infusion at a higher temperature.

Many producers, in the production of these snacks, use both techniques, in order to achieve benefits such as the natural dyeing of the mixture. Thanks to this process, either maceration or infusion, the final product has a great flavour and intense aromas.

Types

Although the production process of non-alcoholic aperitifs is very similar, we can differentiate between two different types:

Grape base

This type of aperitif is based on grapes and then the rest of the ingredients are added, including wormwood, a medicinal plant with a bitter taste, which is the main ingredient of this drink. Non-alcoholic vermouth is part of this type of aperitif.

Based on natural extracts

To make these non-alcoholic aperitifs, natural extracts are taken as a base. These extracts can be from fruits such as orange, roots (among which Centaura Mayor and Gentiana Lutea stand out), flowers and spices such as camomile or cinnamon. They are usually carbonated, which gives them a refreshing touch.

 
Cocktails

Aperitifs and non-alcoholic aperitifs are usually drunk alone or "On The Rocks", accompanied by a tapa such as Iberian ham or cured cheese. However, you can also make exquisite cocktails.

Here are two cocktail suggestions that will make you look at non-alcoholic aperitifs in a different way:

Apple Spritz

In a wine glass, add an ice cube, 100ml apple juice, 100ml non-alcoholic floral vermouth and 50ml non-alcoholic apple cider. Garnish with a thin slice of apple.

Fresh Vermouth

Add to a highball glass a couple of ice cubes, 100ml of soda, 100ml of non-alcoholic vermouth, and garnish with a slice of orange.

Brands

These are some of the most representative brands of non-alcoholic aperitifs:

Martini

Versin

 
Curiosities

Name

The word aperitif comes from the Latin, "aperitīvus", a word derived from the term aperitif. This is because the reason why this custom was invented is to whet the appetite.

Origin

Although it is common to think that the aperitif originated in Spain, it is known to have originated in Italy with the creation of vermouth. However, if we take into account the drink created in the 5th century by Hippocrates, its origin would have been in ancient Greece.

First non-alcoholic vermouth

The first commercially available non-alcoholic vermouth is Versin. This vermouth was created in Grenada in 2009 by Espadafor, considered one of the leaders in non-alcoholic beverages.