A European custom and a perfect bookends to a meal. The aperitif and digestif are amazing tipples that are ultimately for preparing and calming the body while setting the tone of conversation and delivering guests into a state of relaxation to fully enjoy and immerse themselves into the experience and ambiance of the meal.

An aperitif (French) or aperitivo (Italian) are both derived from the Latin word aperire meaning ‘to open’. It is a drink that prepares you for a meal and stimulates your palate and stomach, ideally 30-60 minutes before your main course, inspiring thirst and hunger to be prevalent. It is often and light, refreshing drink that will not sit heavily on the stomach or tastebuds and is often enjoyed during appetizers. Aperitifs lean towards a more herbal and dry flavour with only a slight sweetness as normally when starting a meal with copious amounts of sugar will limit the amount of food that person will want to eat. They are also highly drinkable with a relatively low ABV, as high amounts of alcohol can also diminish the appetite. It is the perfect solution to encourage hunger, while enjoying a delicious, alcoholic drink. Aperitifs are also an excellent way to unwind, with a delightful flavour that makes for a calming drinking experience.

Aperol and Campari are among the most popular Aperitif served; however, there are many unsuspecting spirits that also act as a stomach stimulant. It is a vast category that includes a great variety of styles. The word ‘aperitif’ refers to both spirits and cocktails that have the desired effect. Anise spirits, such as ouzo, are popularly enjoyed over Europe as an aperitif, as well as light-bodied sherries which are both dry and fresh. Dry vermouth is also used for before dinner, but also can be used after, a great versatile spirit.

Digestif (French) or digestive (Italian) are also both derived from the Latin word digestivus which essentially means to aid digestion. Therefore, these are the ideal drinks for after a meal, or instead of a dessert. There are many styles of digestif, from amaros to fortified wine, even whiskey and herbal liqueurs. Like aperitifs, all cocktails and spirits that aid digestion and are typically enjoyed after a large meal are referred to as digestifs. They are often a stronger drink with bitter or bitter-sweet flavour. They are also rich and aromatic with herbs or spices, with less acidity the aperitifs, to settle the stomach.

Although digestifs can replace dessert, they are not necessarily dessert drinks. A digestif often is far less sweet and higher in alcohol than a typical dessert cocktail, and it is not made with any decedent ingredients such as cream and chocolate. Digestifs are usually a European tradition as we enjoy eating grand, 3-4 course meals; however, each country has their own traditional drink they like to enjoy after a multi-course meal. In France, the digestif of choice is often a French brandy, such as cognac or Armagnac. Italians tend to drink bitter amaros and sweet grappas or liqueurs like limoncello and nocino. Spain has a preference for fortified wines like sherry, Madiera, and port, and pacharán, a sloe gin-like liqueur made from sloe berries. In Germany, you’ll find some of the most flavorful digestifs, including Underberg bitters and Jägermeister.