As the clocks leap forward and daylight lingers into the early evening, something quiet but unmistakable stirs across France: the return of the apéritif. Not just a drink, not just a ritual — the apéritif is a social anchor, a seasonal marker, and a small daily celebration of nothing in particular. And in spring, it begins again in earnest.

Gone are the heavy reds of winter and the evenings that call for a fire. In their place come lighter glasses, open windows, and the clink of ice against delicate glass. Each region has its own answer to the question: What are we drinking tonight? And in spring, that answer gets brighter, fresher, and often a little more playful.

Regional Spring Sips — A Tour de France in Glasses

Provence: Pastis & Rosé, Side by Side

No region celebrates the apéritif quite like Provence. As soon as the sun returns, so does the pale, dry rosé — served in tall glasses, never rushed. But just as iconic is pastis, the anise-flavored spirit that clouds like a dream when touched by water. It smells of herbs and old boules games and carries with it the memory of Marseilles ports and long, golden evenings.

In spring, locals might serve it with a splash of orgeat syrup for a softer, almond-kissed twist — a nod to the warm weather to come.

How to Serve Rosé in Provence: A Step-by-Step Guide

Choose your wine: Opt for a crisp, dry rosé from Provence — something light with subtle berry notes.

Keep it chilled: Serve it cold but not icy. The perfect temperature is around 10-12°C.

Glassware matters: Use a glass that allows the wine to breathe — a tulip-shaped glass is ideal.

Pairing ideas: Serve with goat cheese (chèvre), olives, or fresh seafood for a true Provençal experience.

Southwest France: Floc de Gascogne & Lillet

In Gascony, the spring air is sweet with blossoms, and so is the apéritif. Floc de Gascogne, a blend of Armagnac and fresh grape juice, is fruity, floral, and wonderfully under-the-radar. Served chilled, it tastes like sunshine in a glass.

Further west, near Bordeaux, you’ll find Lillet — a fortified wine flavored with citrus and spices. While Lillet Blanc is the classic springtime choice, locals also experiment with Lillet Rosé as the weather warms. Add a twist of grapefruit peel, a cube of ice, and you’re in business.

How to Craft the Perfect Floc de Gascogne Apéritif

Glassware: Choose a chilled white wine glass or small tumbler.

Proportions: Fill half the glass with Floc de Gascogne and top with a splash of soda water or tonic.

Garnish: Add a sprig of fresh mint or a thin slice of lemon for extra freshness.

Serving Tip: Enjoy with foie gras, duck pâté, or a platter of local cured meats.

Alsace: Edelzwicker & Spritz à la Française

In the northeast, where spring arrives slowly but with purpose, Alsatians toast with Edelzwicker — a humble, blended white wine that’s light, easy, and meant to be shared. It’s often poured liberally at apéro hour, paired with flammekueche or slices of sharp Munster cheese.

You might also find locals crafting their own take on a spritz — swapping Italian bitters for regional white wines or liqueurs, creating something bright and herbaceous, with a whisper of elderflower or wild thyme.

The Alps: Génépi Awakens

Spring still bites a little in the mountains, and apéros here reflect that — bold, herbal, and full of alpine personality. Génépi, a liqueur made from mountain flowers and wormwood, is typically sipped as a digestif, but locals in Haute-Savoie will take it before dinner too — especially diluted with cold tonic for a floral, bittersweet spring cooler.

It’s the taste of melting snow, green slopes, and the first hikes of the season.

Small Bites, Big Rituals

Of course, the apéritif is never just about the drink. It’s also about what comes with it — and in spring, that shifts too. Think tender radishes dipped in fleur de sel, marinated anchovies, asparagus tarts, and young goat cheese drizzled with olive oil. The market decides the menu.

And whether it’s laid out casually on a picnic blanket or lined up along a zinc bar, the amuse-bouches are as essential as the toast itself.

Essential Apéritif Pairings: A Guide to Spring Bites

Fresh Radishes with Butter and Salt – Simple, yet perfect. The peppery bite of radishes balances beautifully with a chilled white wine or pastis.

Goat Cheese Crostini – Lightly toasted bread with fresh chèvre and a drizzle of honey or lavender. A classic pairing with rosé.

Tapenade – A smooth olive paste, perfect for spreading on fresh baguette slices. It’s savory and salty, ideal with a glass of Floc de Gascogne.

Asparagus Tempura – Crispy, light, and seasonal, it pairs well with the herbal, citrus notes of a spritz or Edelzwicker.

A Glass of Seasonality

To drink apéritif in spring is to toast not just the end of a day, but the return of something softer and more expansive. It’s a permission slip to slow down, to notice. To sit with friends a little longer, even if the air still has a chill. To enjoy a drink not for its punch, but for its poetry.

In a world that often races toward the next big thing, the apéritif — especially in spring — reminds us of the joy in lingering. In regional flavors. In seasonal shifts. In the first evenings that feel like possibility.

So wherever you are in France, as the light stretches and the tables spill into the street — raise a glass. The season has begun.