The aperitif has long been valued in European dining as a gentle way to open the appetite, usually through drinks that are light, aromatic, and low in alcohol. In India, the same idea is being reinterpreted with a local lens. Bartenders, home hosts, and small producers are experimenting with ingredients such as kokum, tamarind, and curry leaves, and are also giving renewed attention to heritage spirits and ferments. These drinks feel natural to the Indian table because they draw on flavours that are already well understood, yet they carry the elegance and purpose of aperitifs. At home, they can be prepared with little effort, turning everyday ingredients into something refined.
Kokum Spritz
Kokum rind can be soaked in warm water for a few hours to make a concentrated extract. You can add a pinch of salt and a small amount of jaggery or sugar to balance the tartness. Keep this extract chilled in the fridge. To make a spritz, pour a measure of the kokum extract into a glass with ice, then top with soda or sparkling water. If you want an alcoholic version, add a splash of gin or white rum. The drink will be lightly sour, slightly sweet, and refreshing before food.
Tamarind Shandy
Tamarind pulp is widely available and can be turned into a spiced syrup. Soak tamarind in hot water, strain the pulp, and simmer it briefly with jaggery, a little black salt, and perhaps a touch of roasted cumin powder. Once cooled, this syrup can be stored in a bottle. To serve, pour a small quantity into a glass and top with a chilled light beer, stirring gently. The tamarind gives a tang, the beer adds bitterness, and the jaggery provides balance. It is a low-alcohol drink that can be made in batches for guests.
Curry Leaf Vermouth Infusion
Curry leaves release their aroma best when gently warmed. Take a small portion of fresh curry leaves, wash and pat them dry, and add them to a bottle of dry vermouth. Leave the mixture to infuse for a day in the fridge. Taste it after 24 hours and remove the leaves once the flavour feels balanced. The result is a vermouth with a subtle herbaceous character. To serve, pour it over ice with a slice of lemon, or use it as a base in a simple martini. The infusion gives an Indian accent to a familiar aperitif.
Homemade Bitters With Indian Spices
Bitters can be made on a small scale at home using neutral spirits such as vodka. Add spices like black pepper, green cardamom pods, and cloves to the spirit, and allow them to steep for a week. Strain the liquid and store it in a small dropper bottle. These bitters can be added in tiny amounts to soda or tonic, lifting the flavour without overpowering the drink. They bring the digestif character of Indian spices into the aperitif space.
Feni Or Mahua In Light Serves
Regional spirits such as cashew feni or mahua are often strong when consumed neat, but they can be softened for home aperitifs. Measure a small amount of feni or mahua into a tall glass filled with ice, then lengthen it with tonic water or soda. A squeeze of lime or a sprig of mint will make it more balanced. This approach highlights the identity of the spirit while keeping the serve light.
Hosting With Desi Aperitifs
When hosting at home, aperitifs can be offered before dinner in small servings. The focus should be on lightness and contrast rather than on matching strong flavours. A tart spritz or a gently spiced shandy works best with small appetisers such as roasted nuts, papad with chutneys, or lightly dressed salads. Herb-infused vermouth or a softened regional spirit can be paired with grilled vegetables or delicate seafood, as these dishes allow the drink to stand out without competition. Serving aperitifs in modest measures keeps the palate sharp for the meal ahead while creating a thoughtful opening that feels both inviting and intentional.