There is a particular pleasure in the hour before dinner.

The table is set, but nobody is quite ready to sit down. A bottle comes out, ice meets glass and the first drink of the evening is poured.

The aperitif is as much about this moment as what is in the glass. A pause between afternoon and evening. Something to open the appetite, slow the pace and mark the beginning of whatever comes next.

From something long and bright under the last of the sun to a colder, shorter serve as the light disappears, these are three Palmaráe recipes made for the aperitif hour.

 

The Golden Martini

For when the light starts to change.

Few drinks suit the aperitif quite like a martini. Our Golden Martini keeps things deliberately simple, allowing the character of Palmaráe to lead, with dry vermouth and a final twist of orange.

You’ll need

50 ml Palmaráe Golden Gin Premier Cru
15 ml dry vermouth
Ice
Orange twist or coin

To serve

Keep the Palmaráe and dry vermouth cold. Stir both over ice until properly chilled, then strain into a martini glass and finish with orange.

 

The Palm-Paloma

For aperitif hour in the sun.

Longer, brighter and made for the earlier side of the evening. The Palm-Paloma brings together grapefruit and lime with the orange blossom and mandarin notes of Palmaráe, while a little agave rounds everything out. 

You’ll need

50 ml Palmaráe Golden Gin Premier Cru
25 ml fresh grapefruit juice
50 ml grapefruit soda
12.5 ml lime juice
7.5 ml agave nectar
Ice
Grapefruit wedge and pink salt, optional

To serve

For a salted rim, wet half the edge of the glass and press gently into pink salt. Add the liquid ingredients, stir lightly, then fill with ice and finish with a wedge of grapefruit.

 

The Palm Negroni

For when aperitif hour becomes evening.

Bittersweet, full-bodied and a little deeper. The Palm Negroni pairs Palmaráe with Campari, red vermouth and orange bitters, bringing its mandarin and orange blossom character into one of the great aperitif rituals.

You’ll need

30 ml Palmaráe
30 ml Campari
30 ml red vermouth or Antica Formula
2 dashes orange bitters
Orange peel

To serve

Add everything to a rocks glass over ice and stir until chilled. Finish with orange peel.

Make an hour of it

There is no single way to take an aperitif.

Start with the Palm-Paloma while there is still light on the table. Keep the Golden Martini for that moment when the light turns amber, or pour a Palm Negroni when there is no longer any reason to look at the time.

A few small plates. Good glassware. Somewhere comfortable to sit. The rest can take its time.