The aperitif is an alcoholic beverage that is consumed before a meal in order to stimulate the appetite. It is often served with a small portion of food, such as olives and nuts. The word comes in French from Latin: "aperire", "open".

The aperitif first appeared in 1786 when Antonio Benedetto Carpano produced vermouth in Turin. The aperitif culture developed in the late 19th century in Europe. Before 1900, it was common in the United States to start eating with an aperitif. However, there is evidence that this practice has existed since ancient Egypt.

There is no specific type of alcohol that can always be used as an aperitif, although liqueurs are often used for this purpose. One of the most common aperitifs is sherry, but this practice varies geographically. For example, in Greece, the traditional local aperitif is ouzo, in France another aniseed drink - pastis, and in the Czech Republic - becherovka. Bitter-tasting aperitifs are popular.

In France, the ritual of eating includes not only an aperitif, but also a digestive, which is most often also a liqueur or strong alcohol. Its purpose is to help digest food faster.