Aperitifs drinks

[Nessie]

What drinks do you offer before dinner, only my list seems to be short and would like some fresh ideas that dont cost and arm and leg as i have to supply them included in the price of the meal.

Done the local wines to death

[La Chouette]

We offer Kir (creme de cassis and white wine) or pineau de charente or pastis. Occasionally French guests ask if we have whiskey but I always say no, even if we have some!!

This year we've had loads of raspberries so have made some creme de framboise, which I think is so nice I could drink it on its own

Jan

[kteee]

Chilled, dry white port with tonic, ice, and mint leaves - wonderfully summery and refreshing

[Nessie]

This year we've had loads of raspberries so have made some creme de framboise, which I think is so nice I could drink it on its own

Jan

Jan do you have a recipe

we offer floc white and red , pousse rapiere, a local lemon wine and a horrible melon one also pineau de charente, i also dont offer any kind of spirt. But after 4 nights just need something different, did think of making up a punch as we went to some french friends and thats what was on offer

[enid]

I'd go with the Kir - easy to do and tastes good - of course we serve the Vin de Noix

[Martha]

Kir is v. cheap and cheerful, and you can vary it with Kir Mure or Peche

[La Chouette]

Jan do you have a recipe

I substituted raspberries in this creme de cassis recipe that someone French gave me. Thought the other two might be interesting to, so here they are:

CREME DE CASSIS
Préparation ;
Premier jour: 15 mn.
Deuxleme jour: 40 mn.
Temps ds culsson : 5 mn.
Pour 4 litres environ ;
1,5 kg de cassis :
2 litres de bon vin rouge ;
poids du jus en sucre semoule.
1. Lavez les cassis bien murs, puis ecrasez-les avec un pilon de bois dans une terrine.
2. Ajoutez Ie vin rouge et laissez macerer pendant 48 heures.
3. Ce delai passe, exprimez Ie jus des fruits a I'aide d'un tamis ou d'un torchon.
4. Pesez Ie jus et ajoutez Ie meme poids de sucre.
5. Mettez dans une bassine emaillee et chauffez jusqu'a ebullition en ayant soin de re-muer avec une cuiller en bois.
Laissez bouillir 5 minutes.
6. Retirez du feu et laissez re-froidir jusqu'a 40°.
7. Filtrez et conservez en bouteilles bien bouchees.
Duree de conservation : illimitee.

LIQUEUR D'ORANGE
Preparation:30 min n. Maceration : 1 mois.
Pour 1 litre de liqueur environ
3 oranges ;
0,75 litre de vin blanc sec ;
1 verra d'eau-de-vie;
300 g de sucre en poudre.
1.Lavez les oranges dans de I'eau frafche, en les brossant. Essuyez-les.
2. Pelez-les finement en prenant soin de ne pas laisser la partie blanche de I'ecorce, Detaillez cette ecorce en fines lanieres.
3. Faites macerer dans un flacon bien bouche Ie zeste d'orange, Ie vin blanc sec, I'eau-de-vie.
4. Au bout d'un mois, filtrez et ajoutez Ie sucre.
Cette liqueur est prête a utiliser des que Ie sucre est dissous.
Duree de conservation : illimitee.

VIN AUX FRAMBOISES
Preparation : 30 mn.
Pour 3 litres :
1 kg de framboises :
3 litres de vin rouge ;
sucre en morceaux.
1. Nettoyez les fruits.
2. Faites-les macerer dans Ie vin pendant 2 jours.
3. Passez la preparation au tamis en pressant pour en extraire Ie jus.
4. Pesez Ie jus, ajoutez Ie meme poids de sucre.
5. Faites bouillir Ie tout 1 minute seulement.
6. Filtrez et mettez en bouteilles. Attendez 15 jours avant de consommer.
Duree de conservation : illimitée.

Jan

PS I scanned it and couldn't reset the language to French so I hope I've corrected the odd bits in it. I'm sure you'll get the drift.....

[Thomas BC]

If you want a variation on Kir, try Kir Normande ... creme de cassis and cider. That is what I serve.

[pete]

just done table d'hotes, just sitting for a chill, its hot here,

served mrsp's elderflower champagne for apros, made this year to 'him with the curly hair' s recipe,

went down really well !!!

other wise offer kir royal, with some rose syrup and mousoux (spell it ?) or beer (cos I'll have beer please !)

pete with hicups

[The Moles Mother]

We just offer kir, and that's it. Usually do a bowl of nibbles as well - peanuts or walnuts from our own trees if it is a smaller group.

MM

[Margaret]

What about Pimms? If you make your own, it can be a pretty cheap drink, even with just ice cubes and so refreshing on a hot summer's day.

OH's recipe is indistinguishable from the real thing we reckon:

1 portion orange triple sec
2 portions gin
2 portions red vermouth

He makes up a litre at a time. At French prices, this would work out seriously cheap! We find the Germans are fascinated by it and love it.

[Babnik]

Around here (Charente Maritime), it's Cognac for the men, and Pineau for the women!

[Normandie]

If you want a variation on Kir, try Kir Normande ... creme de cassis and cider. That is what I serve.

Crème de pêche works well with cider too.

[Hells Bells]

Hmm, Pimms, think there might be some hanging around in the cupboard.

[Nessie]

Thanks Jan for the recipes and to others for idea's , Margaret like the idea of pimms for a change.

sometimes i think i try to hard, its just because i currently have 1 family who have eaten in for 5 nights and if they ask again i feel i must change the drinks.