Apéritif is a French word for a drink taken before a meal in order to whet the appetite.
Plant-based drinks have been used therapeutically throughout the ages to aid the appetite, but nobody really knows when the custom of pre-dinner drinks began in earnest. Nevertheless, cocktail hour has been an American tradition since about the turn of the 20th century.
While some people drink hard alcohol and call it an apéritif, the word usually means a light drink such as wine-based vermouth, bitters like Campari, anise-flavored liqueurs like pastis and of course Champagne.
An apéritif is usually accompanied by small, salty snacks like nuts or olives; the word can also refer to a cocktail with finger food that can take the place of a full dinner.
Reference: Root Source: Pastis (Cookthink)
Reference: What is a Negroni? (Cookthink)
Peaches are a delicate fruit that bruise easily. Look for fragrant, smooth-skinned peaches without blemishes, soft spots or greenish skins. The peach flesh should give slightly when gently squeezed.
If you find yourself with a bunch of unripe peaches, put them in a paper bag that has a few air holes poked into it and leave them out for a few days. Some people like to add an apple to the bag, which releases a gas that speeds up the ripening process.
