Apero Culture

Let’s start drinking daily — and on an empty stomach even!

Yeah, you heard that right.

I know what you’re thinking: “You’re a Naturopath, you’re not supposed to be encouraging us to drink at all!” Well, you’ve got the first bit right, but I rarely tell anyone not to drink. In fact, I often recommend specific alcoholic beverages (in moderation) to my clients for issues such as social anxiety, to increase libido, and to celebrate.¹

In this article I’ll be discussing Apero Culture — what it is, when it is, and where-it’s-at. I want us Kiwis to start bingeing on this European tradition, in the hopes of developing a better relationship with booze. I feel like this would lead us to having better relationships with our people (significant others, friends, family, flatmates, neighbours), and ultimately to having a better relationship with ourselves.

I would much prefer you drank one drink every night then had seven drinks once-a-week. And, rather than eating (to line your stomach) so you can drink, I would much prefer you drank so you can eat (to nourish yourself)!

I’m also going to take this opportunity to ply you with alcohol! But, not just any alcohol, mind you…
I have 2x fantastic Apero prize packs up for grabs — courtesy of Hastings Distillers! 🤗

An Aperitif (French) or Aperitivo (Italian) is typically an alcoholic beverage that you consume before dinner with the intention of stimulating your appetite, and your digestion.

Note: As a Medical Herbalist (as well as a Naturopath), to achieve the same desired effect, I would prescribe a wee shot of ‘strong & stanky’ bitter liquid herbs (medicinal herbs in ethanol) to be taken 15–20 mins before meals. Here, I might use Gentian, Wormwood, Angelica, Andrographis, and/or Dandelion.

What constitutes an Apero (slang)?
They tend to be dry/light and may be bitter — and tend to be lower in alcohol content.

This can include:
Vino
Dry white wine, and Bubbles

Fortified vino
(Dry) Sherry, and Port

Spirits
Vermouth, Brandy, Absinthe & Pastis (both anise infused), and G&T.
You can enjoy these straight, on-the-rocks, or as a spritz. 

Allow me to ‘distil’ this information further
So that your Apero is actually healthful… I strongly recommend that it be of exceptional quality, and contain botanicals.

Apero Time
This should be a thoroughly relaxing, and enjoyable, experience:

1x glorious drink
As below.

1x splendid daily (!) ritual
It’s something to look forward to — if you are so inclined.

1x fabulous way to easily connect/reconnect with people
They pop around for ‘a’ drink, and then they pop off home again for dinner. No biggie!

And, like our Aperitif, we would keep the conversation light —– to also aid digestion! (No politics, no work-place drama, no global problems.)

This ‘special time’ takes place anywhere between 5–7pm.
(Ideally dinner should be no later than 7:30pm in New Zealand.)

Note: I also think this would be a great way to teach our youth about drinking responsibly and socially.

If you learn nothing else from me — take note of this!

Immediately change from using Aperol in your spritz to using Hastings Distillers, L’Opera!☝️

Aside from the fact that the latter is an actual taste sensation…

Aperol owes its striking orange colour to the two added artificial colourings: E110 (Sunset Yellow), and E124 (Cochineal Red A aka Ponceau 4R), which are based on petroleum. (Aperol also contains sugar… about 7g per 30ml.) 

I can’t believe this ‘adult cordial’ is so popular around the world?! I wouldn’t toast to anyone’s health with this mook! 😝

Hastings Distillers use (actual) food colour to colour their drinks 🍊
L’Opera’s most excellent hue comes from orange peel and hibiscus flowers! How summery is that, ay?!

To make a L’Opera Spritz:
3-parts: Prosecco
2-parts: L’Opera (a Bitter Orange Aperitif)
1-part: soda water

Note: Make sure you use high quality versions of the bubbly bits, please. 

(L’Opera also happens to be one of three ingredients in their Negronis — alongside gin and vermouth 🤗)