As we move through fall, we typically begin to indulge in the heartier flavours of the season. The more refreshing meals of the summertime begin to be replaced with heavier sauces, richer preparations and spicier flavour profiles (not to mention Halloween candy). This shift in seasonal eating also calls for a shift in drinking
As their names suggest, aperitifs and digestifs are traditionally enjoyed to stimulate the appetite, or conversely, to aid in digestion, making them the perfect pre and post meal drinks in the colder fall months. Here's what you need to know:
Apéritifs
Typically an aperitif is less boozy, quite dry and lower in sugar, so as not to interfere with the meal to come. Classics like a perfect martini or a dry vermouth may suit the mood, or perhaps a refreshing Aperol, which is similar in taste, but has less than half the alcohol of Campari.
Digestifs
After dinner, the increased sugar and alcohol character of a digestif can aid in settling the meal. Try a rich port, sherry or perhaps an Italian Grappa, a high alcohol brandy made from the stems, seeds and pulp leftover from winemaking. Also from Italy, Amaro and Fernet are fragrant but somewhat bitter liqueurs infused with many herbs, roots and spices.
In the modern cocktail bar, we’re seeing many of these interesting spirits incorporated into craft cocktails. They add depth and intrigue to the mix, and allow bar masters to play around with tradition and even break a few rules. Isn’t that how all great discoveries are made?
Speaking of discoveries, Hy's Fall cocktails are lined up and ready to accompany cool lunches, warm dinners, and every cozy occasion on the autumn calendar. Join them in their upstairs lounge on weekdays for Happy Hour from 3:00pm - 6:00pm, where you can enjoy a perfect martini alongside Hy's house DJ and classic cocktail bar interior.
Time for a drink? For more information, visit hyssteakhouse.com
