The aperitif, a convivial moment anchored in the traditions of our country, is part of the daily life of the majority of French people. However, the aperitif was not always as we know it ! Let's dive into the history of this ritual, the very first traces of which date back to Ancient Egypt.

It all starts with beer...

According to archaeological research, beer was widely consumed and produced in Egypt 5,800 years ago ! It was so essential that it was treated primarily as a type of food, consumed daily and in large quantities during religious holidays and celebrations.

The aperitif, an 18th century medicine (yes yes)

The word “aperitif” comes from the Latin “aperire” which means “to open”. We might find it logical, the aperitif can open a meal, an evening, an event... But that's not the case! Here we are talking about opening the pores of the skin to evacuate all toxins from the body. In fact, the aperitif is originally a medicine, and it cannot be shared ! In the French language, it appears in important works including Diderot's Encyclopedia which explained in 1751 that the aperitif is a "medicine which opens the paths to elimination". This vision of the aperitif as medicine lasted until the beginning of the 20th century before being called into question by certain scientists with the democratization of distilled alcohols.

The aperitif would be originated from Italy ?

Indeed, if the connection between aperitif and libation (sacred rite where a few drops of wine are poured to call upon the gods) is not really relevant, the aperitif would indeed have been born in Italy, and more precisely in Turin with vermouth. Thus, a liqueur composed of cinnamon, dittany, cloves and mugwort appeared as the ancestor of vermouth which would later be made from white wine. Before arriving in France, the aperitif took root in Italian lands !

The first French plant-based aperitifs came from the mountains

In France, it is in Savoie that the plant-based aperitif made its first mark. In this region, it is customary to distill herbs (gentian, anise, wormwood, etc.) in alcohol to make medicine. Once again, consumption for pleasure will come later.

Colonization as a factor in the democratization of the aperitif

The mid-19th century was an era marked by colonization. Shortly before 1850, Joseph Dubonnet, a French wine and spirits merchant, had the idea of ​​creating an aperitif (medicine) which would be a wine treating malaria. So, he uses a new product, a cinchona wine. Indeed, this product is very rich in quinine which is a natural antimalarial ! Soldiers being very good vectors of habits and customs, would spread the use of this wine and by extension the consumption of aperitif.

Aperitif becomes a moment of sharing

A few decades later, aperitif is no longer just a medicine, it is shared, aperitif is a moment. Aperitif will even be mentioned by some authors such as Maupassant in his short story La Main Gauche where he describes two young people sharing an aperitif on a terrace. This transition from medicine to drink was made possible by the development of the sugar industry in the 19th century. The bitterness of the aperitif as medicine faded and the drink became drinkable in society. At the same time, aperitif is more alcoholic, which makes it more attractive at the time.

Cocktail, launching pad for the popular aperitif

During the transition to the 20th century , cocktail arrived in France directly from the United States. First it was reserved for the bourgeois who tried to make it their own. However, common people, by imitating the bourgeoisie, also consumed cocktails and little by little introduced the aperitif into their daily lives as an essential moment for a good time.

A little later, in the first half of the 20th century, aperitif was accompanied by products to taste. These products were often exotic and salty : we make the guests thirsty, who drink their aperitif to quench this thirst by sharing a pleasant moment.

The aperitif, a tradition well anchored in our lives

Today, the aperitif is a moment of sharing known and appreciated by all to such an extent that it has its little nickname. It is shared with family, friends or even colleagues before a meal, at home or outside. Born in Europe, this moment has crossed eras and continents.

The aperitif holds a warm place in the hearts of French people, to the point where even in the midst of a health crisis and in confinement, people have organized themselves to enjoy virtual aperitifs, from a distance. Today more than ever, aperitif is important for everyone. So, to make it accessible to as many people as possible and at any time, OSCO offers alcohol-free aperitifs to share without moderation so that everyone can toast !