A Newcomer's Guide to Traditional French Aperitifs

In France, the apéro hour holds a special significance. It’s simply unimaginable to transition from a hectic workday straight into dinner without taking a moment to pause—and enjoy a small glass of something that stirs your appetite. Whether you're at home or lounging at a café terrasse, pouring a glass of wine or mixing a cocktail, it’s a time to unwind, engage in conversation, and relish good company.

Some traditions are always upheld. An aperitif is a drink enjoyed before dinner, typically served between 6 p.m. and 7:30 p.m. One drink is the norm. If you down more than two quickly, expect some judgmental stares. Light snacks are a must, perhaps some salty chips, olives, nuts, or slices of saucisson accompanied by fresh tapenade. If you find yourself with too many dishes on the table, you might be drifting into apéro dinatoire, a casual dinner-party vibe that could carry on well into the evening.

With the essential rules in mind, the variety of what you can serve for a delightful apéro is limitless. Alongside regional favorites like pastis, reliable choices include wine, beer, and champagne. Throw in some bartender-favorite brands like the quirky cocktail essentials Lillet, Suze, and Dolin, and you’re all set to kick off a soirée the French way. Santé !

Flavored Rhum

In 2024, French départements (regions) still reach far beyond what one might typically consider the nation's borders. The islands of La Réunion and its neighbor Mauritius in the Indian Ocean, along with Guadeloupe in the Caribbean, remain controversial overseas territories governed by France.

It’s here, and in many specialty bars throughout Paris, where you can enjoy a rhum arrangé (rum infused with fruit). The drink’s roots are believed to stem from preserving rum barrels with fruit and spices during lengthy maritime voyages. Today, rhums arrangés are experiencing a resurgence in popularity. Enjoy them neat and chilled.

RinQuinQuin

Try saying “RinQuinQuin” (ran-can-can) three times quickly, and you might realize you’ve had one too many. However, one tall glass of this classic peachy aperitif, diluted with tonic, is the epitome of low-alcohol apéro bliss. With an ABV of only 15 percent, if you prefer a stronger flavor, go for a neat serving over ice.

RinQuinQuin is crafted from a base of white wine infused with at least three varieties of peach, along with peach pits and leaves, then aged in barrels for six months. Wherever and whenever you enjoy it, expect a genuine taste of Provençal summer.

The kir

A kir is the quintessential French aperitif to order at a café, a sweet and simple two-ingredient cocktail that takes mere seconds to prepare, always served in a small wineglass. Purists will insist that a kir is authentically Burgundian, comprising a splash of blackcurrant liqueur cassis topped with local white wine, aligoté. Some claim it was created to mask the wine’s inferior taste.

Nowadays, many aligotés are of excellent quality, and the French are generally open to variations of the recipe. You can substitute the cassis with crème de mûre (blackberry liqueur) or even crème de pêche (peach liqueur). In Brittany, cider is often used in place of wine to create a lighter and more refreshing kir Breton.

Picon bière

Picon enhances a half pint of blonde ale much like cassis elevates a glass of ordinary white wine: it’s a classic addition that intensifies the flavor. The typical ratio is about 1 ounce of the bittersweet orange Picon to 4 ounces of beer. While blonde ale is the standard choice, pilsners and lagers can also complement it nicely.

The ingredients of Picon, now under the Campari group, are closely guarded secrets, but it is known that this amer (bitter) includes orange zest, gentian (a medicinal herb), and cinchona (the bark containing quinine). Although the first Picon distillery was established in Marseille, it has gained popularity particularly in Alsace and northeastern France.

Un ginto

Hear us out. The gin and tonic, affectionately known as le ginto, may not be originally French. However, with distilleries across France crafting some of Europe’s most innovative spirits, it’s quickly becoming a beloved apéro choice from Paris to Provence.

The most renowned French brand is the sophisticated Citadelle, crafted by Maison Ferrand utilizing its cognac stills during the off-season. Other notable names include Bigourdan, based in Camargue, which distills gin in the quaint town of Arles, infusing it with the vibrant flavors of wild Mediterranean herbs like thyme, lavender, and fennel seed.

St. Germain spritz

When ordering a spritz in France, skip the Italian pretender Aperol and choose a French alternative instead. The St. Germain spritz combines prosecco and sparkling water in equal parts, substituting the bitter base for the fragrant St. Germain elderflower liqueur.

The result is a light and floral cocktail perfect for long summer evenings, typically garnished with a twist of lemon or a slice of cucumber. If you're mastering the art of the aperitif at home, the art deco bottle also makes a stylish addition to any vintage bar cart or sideboard.

Pét-nat

Especially in Paris, when you order a glass of bulles (bubbles), it doesn’t always guarantee you’ll receive champagne. Pét-nat, short for pétillant naturel, has emerged as le nouveau kif (the new favorite) at avant-garde wine bars like Lolo and Déviant.

The allure is clear. Crafted using the méthode ancestrale, this drink undergoes a single fermentation in the bottle, where the CO2 generated is captured as gentle bubbles. Pét-nats are fizzy, fruity, and often lower in alcohol. Do they possess the refinement and depth of champagne? Not quite. Are they more enjoyable? Absolutely.

Cap Corse

A bottle of Cap Corse is a must-have for apéros on the island of Corsica. This liqueur was invented in 1872 by wine merchant Louis-Napoléon Mattei as a medicinal tonic, blending local muscat and vermentino wines with extracts of cinchona bark. The recipe has changed little over the years, now featuring Corsican lemon peel and other secret ingredients. This complex and bittersweet drink, robust enough to enjoy neat or over ice, also boasts floral notes that shine in cocktails or when simply mixed with tonic.

Pastis

Few things stir division among the French like a glass of intensely anise-flavored pastis. First, there are the regional rivalries: no true Marseillais would dare criticize their city’s iconic drink, while Parisians often scoff at it. Then there's the generational divide; despite Ricard’s attempts, the classic image of a pastis drinker remains that of an older pétanque enthusiast.

Ultimately, what matters most is whether you enjoy it—and how you serve it. Never make the mistake of drinking it straight. Begin with a small amount of pastis in the bottom of a tall glass, then add still water, watching it transform from a clear spirit to a milky yellow (typically four parts water to one part pastis). Only at the end do you add ice, if desired, before sipping leisurely in the sunshine.

Pommeau

While apple brandy calvados is arguably Normandy’s most famous spirited export, it’s traditionally enjoyed as a digestif, meant to be sipped after a meal rather than before. Legally, it must be bottled at a minimum of 40 percent alcohol by volume, making it quite a strong choice for pre-dinner drinks. For a lighter aperitif, consider pommeau (pomm-oh), which is a sweeter blend of fresh apple juice and calvados, aged for a year in oak barrels. This aging process helps to balance its profile, adding structure and tannin. Serve it chilled or over ice.

Lillet

Lillet (lee-ley) is enjoying a revival in popularity. This crisp and floral aromatized white wine is infused with fruits, herbs, and botanicals, making it a distinctly French aperitif crafted just outside Bordeaux.

There are three varieties: red, white, and rosé. Lillet Blanc is the original and arguably the finest. When you see it on a café menu, it’s often served as a Lillet and tonic. You might be surprised to learn that it also plays a starring role in famous cocktails like the corpse reviver and vesper martini.

Dolin

If you’re planning to add a French spirit to your home bar, opt for Dolin (doe-lain) sweet red vermouth. Comparable to Italian varieties like Antica Formula and Cinzano Rosso, this versatile ingredient shines in cocktails ranging from Negronis to Manhattans or simply served over ice. Crafted at Dolin’s distillery in Chambery, Savoie since 1821, its early popularity in the U.S. can be credited to Marie Dolin, who boldly showcased the family’s creations at the 1876 Philadelphia World’s Fair, winning a gold medal in the process.

Rosé

While the French typically serve red and white wines as aperitifs, rosé deserves special attention for two key reasons. Firstly, rosés are less commonly paired with food. Particularly, many Provencal rosés are crafted to highlight delicate floral and fruity notes that can easily be overshadowed by creamy sauces.

Additionally, on those scorching summer days, a crisp, bone-dry rosé is the only wine where adding glaçons (ice cubes) is perfectly acceptable. Opt for a stylish venue, like a shaded lounger at one of Nice’s beach clubs, and you might even receive a small ice bucket and silver tongs to add your verre (glass) ice cube by cube.

Suze

For those who enjoy the bitter, almost medicinal flavor of gentian, Suze is a perfect choice. Its striking radioactive yellow hue sets it apart. This French bitter is uniquely balanced—neither entirely citrusy nor sour—combining refreshment with potency. With an ABV of 15 percent, it offers bold flavors without overwhelming alcohol content, making it ideal for a laid-back apéro hour. Enjoy Suze over ice with a splash of soda, or mix it with tonic for a twist.

Pineau de Charentes

Crafted from the mutage (blending) of cognac and grape juice, Pineau de Charentes is a classic representation of French aperitifs. Governed by AOC regulations, this vin de liqueur can only be produced in the Cognac region, where it was the first fortified wine to receive protection under the appellation d’origine contrôlée system.

Similar to unfortified wines, red, white, and rosé pineaus can mature over time. Younger varieties typically exhibit fresh and fruity qualities, while their older counterparts reveal flavors of honey and dried fruits. They are best enjoyed slightly warmer than refrigerator temperature and are traditionally served in a small wine or tulip glass.

Le Diabolo

Apéro hour isn’t exclusive to adults. If you wander through Paris around 7 p.m., you’ll notice many families with young children gathered around petite terrace tables. Often, the first thing that catches your eye is their drink: a small glass filled with a strikingly bright green or candy-red beverage.

This delightful concoction is known as diabolo, a beloved French mix of syrup and sparkling lemonade. The most popular varieties are diabolo menthe (mint syrup) and diabolo grenadine (grenadine), though more exotic fruit syrups occasionally make an appearance.

This article was initially published in September 2022 and was updated in June 2024 with new information.