December 14, 2025
At holiday gatherings, the first sip sets the tone. This is why I prefer to serve a low-alcohol aperitif rather than a cocktail.
An aperitif should spark conversation, open the appetite, and feel festive without tipping anyone over the edge before dinner. I often turn to champagne, not as a standalone toast, but as the star of aperitifs that are bright, balanced and endlessly adaptable.
Brut champagne is my favorite base. It contains only minute amounts of residual sugar, and its crisp acidity and fine bubbles lift the flavors of whatever you pair it with. And it has just 2 to 3 grams of carbs per 4 ounce serving. I love the way it lightens stronger spirits, creating a gentler drink that still feels celebratory. Reducing the alcohol content this way means guests can still enjoy a glass of wine at the table, without overdoing it.
When building an aperitif, balance is everything. If you plan to serve it alongside the meal, be sure to match its sweetness to the food. It should be just a touch sweeter than the sweetest item on the plate, or the drink will taste sour. I might add a sugar-free liqueur or allulose syrup for a little sweetness without sugar or carbs. From there, I layer in a few finishing touches: a dash of bitters for depth, a twist of citrus zest, a rosemary sprig, a cinnamon stick or star anise that releases its perfume in the glass.
One of my favorites, Champagne with Cardamom and Star Anise, captures this idea perfectly. It’s aromatic, not too sweet, with subtle spice and sparkle. The Holly Berry, made with my sugar-free triple sec and cranberry juice, is gorgeous and fitting for the season. For something a little moodier, a Rosmarino Royale made with rosemary-infused vermouth, delivers the Italian genius of aperitivo in a bubbly form.
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