Top Ten Artful Apéritifs

Text compiled by Candace Mattingly

An apéritif, the before dinner drink, is not only a nice gesture to your guests, but serves a purpose as well. It actually prepares the stomach and the palate for food. After reviewing many local purveyors, we've hand selected our top ten favorites based on presentation, ingredients, and creativity. Be sure to experience them in person. À la votre!

Black Hand by Stephen Marshall, Bar Chef at LOFT & CELLAR

1 oz Cardinal Barrel Rested Gin, 1 oz Fernet Branca, 1 oz House-Made Rhubarb Caraway Shrub, Pinch of Activated Charcoal, Garnish with Cantor Calla Lilly

LOFT & CELLAR's Bar Chef, Stephen Marshall and his cocktail the Black Hand

Photo by TMM Staff Photographer

Rookie of the Year by Lance Moussa, Mixologist at SOUTHERN SUGAR

Ciroc Summer Colada, Coconut Cream, Pineapple Juice, Simple Syrup, Lime Juice, Rim with Honey and Toasted Almonds, Garnish with Fire Roasted Pineapple

ROOKIE OF THE YEAR by Southern Sugar's Mixologist Lance Moussa

Photo courtesy of Southern Sugar

LBH Negroni by LA BELLE HELENE

Prairie Organic Gin, Mancino Chinato, Mancino Rosso, Campari, Orange Zest, Eau de Fernet Branca, Garnish with Orange Peel and Fresh Herb

LA BELLE HELENE's Negroni

Photo by Remy Thurston Photography

Provence en Bloom by Selena Kelemen, Owner of FISH MARKET

5 oz Brut Rose, 1/2 oz St Germain Liqueur, 1/2 oz Aperol, 1/2 oz Hibiscus Berry Reduction, Club Soda

FISH MARKET's Provence en Bloom

Photo courtesy of Fish Market

First in Flight by LEROY FOX

Bulleit Rye Bourbon, Aperol, Amaro Montenegro, Fresh Lemon Juice, Orange Bitters, Garnish with Lemon Peel

FIRST IN FLIGHT by Leroy Fox

Photo courtesy of Leroy Fox

War of the Roses by Martin Olivos, Bar Chef at LOFT & CELLAR

2 oz Sake (unfiltered), 1.5 oz Butterfly Pea Tea, 1 oz Lemon Juice, 1 oz Aloe Vera, 1 oz Egg White, Garnish with Citrus Zest and Rose Petal

Loft & Cellar's bar chef Martin Olivos and his creation the War of the Roses

Photo by TMM Staff Photographer

Retro Cosmo by EMMET'S

Absolute Citron, St Germaine, Triple Sec, Fresh Squeezed Lime, White Cranberry Juice, Garnish with Frozen Cranberries

RETRO COSMO by Emmet's

Photo by TMM Staff Photographer

THE CELLAR AT DUCKWORTH'S Espresso Black Manhattan

Espresso-Infused Cynar, 10 year Elijah Craig Bourbon, House-Made Tobacco Candied Cherries

ESPRESSO BLACK MANHATTAN by The Cellar at Duckworth's

Photo courtesy of The Cellar at Duckworth's

Queen City Swizzle by DOT DOT DOT

Dragon Moonshine Rum, Green Chartreuse, Mint, Sugar, Angostura Bitter, Crushed Ice

QUEEN CITY SWIZZLE by DOT DOT DOT

Photo courtesy of Dot Dot Dot

Putting Down Roots by BARDO

Muddy River Carolina Rum, Sombra Mezcal, Carrots, Golden Beets, Ginger, Dill, Lime

Putting Down Roots by BARDO

Photo courtesy of Bardo

SOUTHERN SUGAR's Mixologist Lance Moussa with his creation the Rookie of the Year

Photo courtesy of Southern Sugar

Candace Mattingly studied English literature and interpersonal communications. She lives with her husband, twin boys, and three dogs in Charlotte and enjoys writing about local food, fashion, and art.