It's more than a cocktail. It's a way to slow a busy day and connect with others. Here's my favorite French apéritifs including ones sans alcohol.

PASSION • CREATIVITY • INSPIRATION The decline of the apéritif may well be one of the most depressing phenomena of our time. - Luis Buñuel   Luis Buñuel was born in Calanda, Spain in 1900. He met Salvador Dalí at the University of Madrid and they both traveled to Paris in the early 1920s. Each helped to create the Surrealist art movement that rejected a rational vision of life in favor of one that asserted the value of the unconscious and dreams. The art can feel strange but it does engage the viewer. Buñuel might be best known for his avant-garde films but he is also known for his perfect dry martini. I'm not a martini lover and I don't think of them as being very French. So let's consider a few other cocktail options for your next l'apéritif or l'apéro for short. Tim and I always have l'apéritif when we dine out. There's something relaxing and even elegant in starting your meal with a kir. (We were in Burgundy in this photo and this is the cocktail of the region.) There is something special about sharing a few simple nibbles and good conversation about the day. What exactly is an apéritif? That's both an easy and a difficult question to answer. You could equate it to "Happy Hour" but that's not really right. It's more than a cheap drink at the end of the day. For my French family, the apéritif most often comes before the main meal which is mid-day. So we're not celebrating the start of the evening. I see sharing an apéritif with friends and family as a celebration of the upcoming meal. It's an hour or so where you relax, share stories, and have a light cocktail and a few snacks. You're getting your palette ready for the delights that will follow. So, l'apéritif is more than just a "cocktail hour." It's not appetizers. It's not dinner. It really doesn't have an American equivalent. It is truly a French custom; whereby, you stop what you are doing and gather together with friends or family for a simple drink and snacks. For some, l'apéro can be after work but before dinner. It is always shared with others. You are not having an apéro if you are sitting in a bar, alone, nursing a beer. It's not the same thing. Coming together for conversation makes this a French ritual. Here are a few ideas on how you can create your own French apéritif. It can be as simple or elaborate as you would like. First, every apéritif has something light in alcohol to drink. Wine, beer, a simple cocktail. I'll share my 3 French favorites below. I also have some lemonade with a bit of lavender or elderflower syrup on hand for those too young to drink or those who wish to go sans alcohol. Elaborate cocktails are not necessary. An apéro is a casual affair. No one is stuck in the kitchen or behind the bar. Everyone enjoys the moment together. Second, add in a few snacks. Again, not elaborate. I like to put together a simple board of charcuterie, olives, maybe a little cheese. Although, a proper cheese board is reserved at the end of the meal before the coffee and tea. Popping open a favorite dried mixed snack of pretzels and nuts is perfectly acceptable. Lastly, you can expect the apéro to last a few hours if you invite friends over at the end of the day. Be prepared for it to segway into a proper dinner. Have something simple to throw together in the kitchen like your favorite quick pasta or risotto dish. Add in a simple green salad and you're ready to go. In France, dinner is a light affair so there is no need for anything large and elaborate. Use your favorite glasses to enjoy your apéritif. I have only two of these vintage beauties. Perfect when Tim and I have a bit of port before dinner. My 3 favorite French apéritifs are in no particular order: Kir: Simple to prepare. Its origin is up for debate but the usual tale is that Félix Kir, the mayor of Dijon in Burgundy in the early 20th century, offered this cocktail to his visitors. It became a big hit. Take a quality, dry white wine such as a Chablis or a Chardonnay and add it to a bit of Crème de Cassis made from crushed blackcurrants. I love cassis. It's a tart berry that is rich in flavor and has a hint of spice. This is one liqueur not to relegate to the back of the cabinet. You can also use a sparking wine and then you have just made a Kir Royale.  Floc de Gascogne: What do you do when you have too much wine in Gascony? You distilled it again and make Armagnac. This is not Cognac. You will get serious "stink eye" if you call it Cognac here in southwest France. That fortified wine is made north of the region in . . . you guessed it . . . Cognac. Both are a type of brandy. The name "floc" comes from "lou floc" meaning "bouquet of flowers" in the region's Occitan language. This drink is fruity and delightfully floral. Floc comes in both red and white. It is a combination of 1/3 Armagnac and 2/3 partially fermented grape juice. Both must come from the same processor to have the label of Floc de Gascogne. The fortified wine is matured for at least nine months, usually in oak barrels. You serve this chilled over an ice cube. It's best to keep the bottle stored in the refrigerator and use it within three months. Truly. It won't last the evening if shared with friends. St. Germain Spritz: You had me at elderflower. I always make elderflower syrup in the spring and keep it on hand to make a simple cocktail or serve with sparkling water for those looking for a refreshing drink without alcohol. St. Germain is an elderflower liqueur that you can buy in most beverage stores. Add it to white wine, sparkling wine, or club soda. Incredibly simple and everyone loves it. I garnish with a slice of lemon, candied ginger, and a bit of lemon balm from the garden. Tim and I discovered the region of Gers two years ago and fell in love with its fields of sunflowers and their signature apéritif, Floc de Gascogne. My favorite is the one made with red grapes. I do love my elderflowers. When the strawberries are at their best in early June, I add St. Germain to a sparkling rosé and garnish with muddled fresh strawberries. Pretty and pink. Like peaches in summer? Mix the elderflower liqueur with a bit of fresh lime, orange juice, and peach vodka. Garnish with fresh sliced peaches. Remember, you can skip the alcohol and just go with the elderflower syrup and a bit of peach juice. One last idea for you to try. Grab your French press coffee maker, put in some fresh strawberries, lemon peels, and rose hips. Pour in a mixture of hot tea and Armanquac or Cognac. The French press is an ideal tool for steeping and extracting flavors into the alcohol. You're creating an infusion. Push the plunger down and pour. The flavors blend together in the heat of the tea.  Experiment with your favorite mixture of fresh ingredients. Use your larger press and you'll be able to serve several glasses at once. Perfect for a gathering around the fire in autumn. A pretty board, a few slices of local sausage, a handful of nuts, some grapes, herbs from the garden for a garnish - Voilà! You have a beautiful spread to serve your guests for an apéritif and it took you less than 10 minutes to put it together.  In the end, an apéritif is really about sharing a beverage of your choice with friends and family. It can be enjoyed before your main meal, sipped at the end of a workday, or just be a few bottles of beer and club soda grabbed from the fridge and enjoyed on a bench in the garden. It's not about the alcohol. It's about the company. This French tradition is one to adopt no matter where you live. This weekend, mix up something special for your family. Luis might prefer his martini but he will be happy to know that you are continuing this French ritual and making it your own. Bon apéro mon amie, Karen 🍷🥃🍸🇫🇷     If you know of anyone who would enjoy these French libations, please feel free to share this email. Just click here. Merci beaucoup!