I generally consider myself to be a reasonably well-cultured millennial. But beyond having heard the phrase ‘aperitif,’ I had no clue what it meant, other than being a type of fancy-sippin’ French booze. However, since my sample 4-pack of Haus aperitifs recently arrived, I’ve been schooled on how Haus co-founders Woody and Helena Price Hambrecht are resurrecting the early European traditions of drinking these low-alcohol digestifs, drinks traditionally consumed before a meal to aid in digestion.
In their “A Note from the Founders,” they say:
“We created Haus because we were looking for a better way to drink, and just couldn’t find anything out there that worked for us. We were tired of all the alcohol and sugar, the food colorings, the fake flavors and the outdated aesthetics.” [W]e made our first batch of Haus in our living room, with a bucket of chardonnay and a pile of meyer lemons from our yard. We filled mason jars with fruits and flowers, steeping them in brandy to extract their essence, adding drops of new flavors to the wine bucket until we got the recipe just right.”
After flipping through the beautifully-designed magazine insert, full of sexy drink images, tasty recipes, and evocative stories about their origin story and mission, I was giddy to start trying out my samplers and getting my Mixologist on. On their website, you can choose their recommended bestsellers, or you can customize your mix. I customized mine, choosing Ginger Yuzu, Rose Rose, Citrus Flower and Bitter Clove.