Last night, my girlfriend and I hosted an “apéro” for friends at our apartment. Apéro, short for apéritif, is as quintessential a French tradition as any. Much like the government going on strike for financial infighting. That doesn’t sound familiar at all…
An apéro is a chance to unwind from a stressful 35-hour work week and a pseudo transition between lunch and dinner, a fancy French way of saying happy hour, bar nuts not included.
As the host of a party, an apéro is a great way to entertain friends without having to be a slave at your own house. No more sweating and swearing in the kitchen while you overcook the entree and worry about who-sits-where, you can actually mingle and enjoy being with your guests. All you need to do is put together one crowd pleasing alcoholic punch, a handful of finger foods and voilà–you’re in business!
For our apéro, Elise and I served a hefty amount of white sangria, a selection of cheeses, crackers, meats, spiced popcorn, chips, veggies, dips, and Endives au Boursin. This is a wham, bam, thank you maam recipe. Less time cooking means more time sipping on sangria.