The aperitif thread

[ethan]

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All,

BTW, I think negronis (and Campari) are vile.

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And you like Fernet? (At least, I remember you mentioning it as a staple among respectable SF drinkers.) Odd. Is it the sweetness that's an issue?

If you're going to be serving pre-dinner drinks, champagne stands out as a particularly good choice because everyone likes it, it's light, it feels classy, and it actually will help you look forward to dinner. It'll also match up just fine with most hors d'oeuvres.

As far as what I'll actually order, that depends on where I am. In the proper mood I'll order a Manhattan. In general it'll be something strong involving gin, though.