Aperitif IN THE MIX
An aperitif delivering the aromas of the wide world for lunch.
Déjà-Vu
Déjà-Vu – the essence of faraway countries. An homage to all explorers and cosmopolitans, who want to do more than indulge in the past. It is time for new moments. Create new memories.
KNOWN FROM
As an aperitif which has been developed especially for mixologists, barmaids und bartenders, it is a great honor for Déjà-Vu to have been recognized in prominent articles within the bar culture.
Aperitif-RECOMMENDATION
Déjà-Vu Tonic
5cl Déjà-Vu | 10cl tonic water | ice cubes | garnish: grapefruit, rosemary
Déjà-Vu Antique Rosé
6cl Déjà-Vu | ice cubes | 4cl white wine | 4cl soda | garnish: grapefruit zest
Bouquet de mémoires
5cl Déjà-Vu | ice cubes | 2,5cl gin | 15cl rose lemonade | 2cl lime juice | garnish: pepper
The Vintage Diaries
5cl Déjà-Vu | 6cl tonic water | 2cl fresh lemon juice | 2 dashes rose water | rosemary | apricot jam | garnish: lemon zest
THE WORLD OF APERITIFS
A stylish start to a special menu. An exciting starter for the after-work dinner. An entrée to an inspiring evening. Déjà-Vu marks the beginning of the enjoyable part of the day.
APERITIF: THE LIGHT APPETIZER
In many countries it is good etiquette to serve an aperitif as starter before the meal. Especially in Spain, Italy, and France this tradition has been cultivated for a long time. Also, in Germany more and more people have discovered that appetizing beverage. But what exactly is behind this welcoming drink, what beverages are served as aperitif and what differentiates it from a digestif?
WHY DO YOU DRINK APERITIFS?
Traditionally an aperitif is offered before the meal to awaken the taste buds and stimulate the appetite. It also serves as a welcoming drink for the guests and bridges the time until the meal. Just like an Amuse-Bouche or an Apero it starts the social activities and, with its taste, it has the potential to take us to far away countries.
WHAT DEFINES AN APERITIF
An aperitif is a light, mostly alcoholic beverage. A wine spritzer, a sparkling wine or a cocktail are, for example, well suited as an aperitif. There are rarely any heavy ingredients as for example milk or cream used, because the aim of the aperitif is to stimulate the appetite. Ideally the welcoming drink compliments the taste of the following menu. Otherwise there are no limits to the mixologist‘s creativity.
APERITIF OR DIGESTIF?
Besides aperitifs you can also find digestifs. However, you do not have to choose among those two kinds of drinks, because they are served supplementary. While the aperitif is offered before the meal, the digestif is drunk as nightcap after the meal. Coffee and tea are also good digestives.
