Color: bright crimson red.
Aroma: blood orange zest, orange sherbet, grapefruit zest, quinine, bayleaf, cherry, lemon thyme and herbs.
Flavor: the bitterness balanced with sweetness, along with the juiciness from blood orange zest, mint, clove, cherry and honey.
Apéritifs and digestifs are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal.An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is therefore usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; gin; rakı; fino, amontillado or other styles of dry sherry (but not usually cream sherry, which is very sweet and rich); and any still, dry, light white wine.Apéritif may also refer to 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 French slang word for apéritif is apéro, although in France an apéro is also food eaten in the late afternoon or early evening.There is no single alcoholic drink that is always served as an apéritif. Fortified wine, liqueur, and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline.