Introduction

Opa!

If you’ve ever spent time in Europe, you’ll have noticed the custom of drinking a light and less boozy, palate-wetting drink known as an aperitif. An aperitif (aperitivo, in Italian) usually comes before diving into a meal. Across the continent you’ll find that the tradition of aperitifs varies by country. In Spain, it is customary to sip on a sherry, perhaps while enjoying a selection of cured meats and dried fruits. The French will have you enjoying a vermouth on the rocks. The Italians are well-known for their Aperol spritz. In the United States, the St. Germain spritz is a much beloved palate teaser. Over in Greece, ouzo has long been the dominant drink before setting into a long meal. With this in mind, let KLEOS be your guide to aperitifs.

Why Aperitif?

Aperitif is a French term stemming from the Latin word aperire, which means “to open.” What exactly are we opening? Our appetites. Usually, it is drier and lower in ABV. When we consume beverages that are on the drier side, this triggers our saliva glands. The act of salivating is our brain’s way of communicating that it’s time to eat. What’s in an aperitif can also determine just how pronounced this effect will be. The herbs and botanicals used can stimulate the stomach and rest of the digestive system. As mentioned by KLEOS founder, Effie Panagopolous, in the Observer’s article, “Everything You Need to Know About Mastiha Liqueur, Greece’s Herbal Aperitif,” the skinos tree sap and essential oils which are used to make mastiha “remove all the gas from the stomach,” allowing you to eat more and enjoy your meal.  

Always be Cool.

Aperitifs are served cold. This makes them a perfect way to beat the heat. The low ABV content allows you to keep yourself refreshed without getting intoxicated. There is also the appeal of enjoying an aperitif with those around you. It’s a social act, one that brings people together for a moment of shared conviviality. The aperitif is a ritual for the worker to relax and enjoy the company of friends and colleagues, to catch up on life, and leave tasks in the office. As you read this, I hope you can feel the cool breeze from the ocean blowing in your direction after a hot day. Imagine a refreshing drink like the Ancient Greek Aperitif made with KLEOS, a teaspoon of olive brine, and London Essence Grapefruit and Rosemary Tonic, over ice. It’s like a mini spa day in your hand.  

How to Drink KLEOS as an Aperitif

The beauty of drinking KLEOS as an aperitif is that there’s no one way to do it. If you wish to simply drink it neat or on the rocks, you may do so. It is low enough in sugar and alcohol to where its dryness is perfectly balanced. And don’t forget, this isn’t just about prepping the appetite. It’s also about stimulating the olfactory system, getting our taste buds set up for success. You can enjoy KLEOS with traditional Greek fare. Tzatziki, with its cool cucumber and dill flavors, will always be a good match. The world-renowned Greek salad, with its cucumber, tomato, onion, and feta elements, is also an excellent pairing.

Conclusion

Aperitifs are a great way to stimulate appetite, prepare for a culinary adventure, stay cool, and simply enjoy good company. Each one will have its own ingredients and qualities that make them suitable for enjoyment. KLEOS Mastiha Spirit, with the effects of the skinos sap and essential oils, makes for an excellent aperitif. It’s so easy to use and pair, you really can’t go wrong! Until next time!