Vermouth is a fortified wine flavored with various dry ingredients. The modern versions of the beverage were first prepared in 1747 in Italy by two brothers, Giovanni Giacomo and Carlo Stefano and in the early 19th century in France. Vermouth was advised as a medicinal libation until the later 19th century when it became an important ingredient in many of the first classic cocktails, such as the martini.
Grape wine is used as the basis for vermouth. Every manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, which is then bottled and sold. Two main types of vermouth, sweet and dry, are produced, and it comes in various colors, but primarily pale or red. In addition to being consumed as a drink or cocktail ingredient, vermouth is sometimes used as a substitute for white wine in cooking. Italian and French companies produce most of the vermouth consumed throughout the world.
"Apéritif" may also use for a snack that precedes a meal. This includes an amuse-bouche, such as crackers, cheese, pâté or olives.
"Apéritif" is a French word derived from the Latin verb aperire, which means “to open.”The apéritif was introduced in 1836, when a French chemist created his eponymous wine-based drink as a means of delivering malaria-fighting quinine. The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since.