Consider, if you will, a cocktail that, rather than satiating the palate and leaving its drinker a trifle tipsy, actually encourages an appetite for more food and drink. Certainly, that’s something every well-meaning and profit-minded restaurateur would wish to offer. But it’s also something likely absent from your drinks list — unless your list includes the traditional aperitif cocktail. “Typically, lower alcohol is the hallmark of an aperitif cocktail,” said ...
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