Your drink served before dinner is known as an aperitif while that drink you have after dinner is called a digestif.
After dinner drinks are often referred to as digestifs. Digestif is actually the French word for “digestive,” meaning they are exactly what the name suggests: alcoholic beverages typically served after a meal to aid digestion.
Digestifs tend to be more herbal, botanical and register around 30% alcohol by volume (abv). They are consumed after a meal and are said to aid with digestion. Comparatively, aperitifs or aperitivos are consumed before a meal and are believed to help stimulate one's appetite.
Simply put, the Italian digestif or digestivo is an alcoholic drink served after dinner to help with digestion. This type of Italian liquor is different than some of the more commonly known classic Italian cocktails like the Campari Spritz. These are aperitivo, or drinks meant to stimulate your appetite.
The main difference between apéritifs and digestifs is the time in which they're consumed, as well as their sweetness level. Apéritifs are served before a meal and are generally drier, whereas digestifs are served after a meal and tend to be sweet, stronger in alcohol, and/or more bitter.
Sambuca, on the other hand, is a digestif, which means it's consumed after a meal. It can be drunk neat or mixed into water, but it's commonly served with three coffee ... While aperitifs are usually served before a meal, a digestif is drunk after eating to aid with digestion.
Bitter distillates, such as Italian amari and other liqueurs, are commonly served as digestifs, as their herb-heavy content is believed to help with the digestion process.
Your drink served before dinner is known as an aperitif while that drink you have after dinner is called a digestif. These are the French terms for before and after dinner drinks and they have more than just fancy names.
Traditionally, a digestif is considered any alcoholic beverage that you would enjoy after a large dinner, and a variety of beverages fall into this category.
An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.
On this page you'll find 40 synonyms, antonyms, and words related to aperitif, such as: antipasto, hors d'oeuvre, dip, spread, taste, and tidbit.
This is known as serving an aperitif drink, and its goal is to prepare the stomach for food and support the digestive process. There are many different kinds of aperitif recipes, and they are enjoyed in a variety of cuisines; gin, vermouth, wine, Aperol… just to name a few.
Port and other fortified wines, including vermouth and sherry have long been popular as after-dinner drinks. Light and sweet, they are easy to sip and enjoy for all types of palettes.
— Jane Nickerson, New York Times, 1951. Café Noir is the term many cookbooks written in the 1800s and early 1900s call the after-dinner drink. Prior to coffeemakers, nearly every cookbook included recipes for several brew methods, and the after-dinner coffee was to be twice the concentration as the morning cup.
A hangover is when you have unpleasant physical and mental symptoms after drinking too much alcohol.
In Greece, mastiha (Greek: μαστίχα) or mastichato (Greek: μαστιχάτο) is a sweet liqueur produced with the mastika resin from the Greek island of Chios, which is distilled after hardening to crystals. Sugar is typically added. It is a sweet liqueur that is typically consumed at the end of a meal.
Another and more genuine reason is that drinking tea at meal times is a Japanese custom. Therefore in Japan, people also drink tea at home for every meal. The only difference between restaurants and homes is that at home people usually do not drink tea before meal but just after the meal.
Germany is a beer-drinking country, but when it comes to an after-dinner drink, Germans reach for liquor and liqueurs. Eau de vies (spirits made from fruit) are common, as are bittersweet liqueurs.
An aperitif (or aperitivo in Italy) is booze consumed before a meal to get you in the mood for eating. Usually nothing too sweet and nothing too high in alcohol. Champagne, sherry, liqueurs, vermouth and herby aromatised wines are the traditional suspects, the latter enjoying a recent revival in bars and restaurants.
Since it was originally created for medicinal purposes to treat stomach problems, Becherovka is often consumed neat after a meal as a digestif.
Dry sherries can be served neat and chilled as an aperitif, either before a meal or with a wide variety of foods (beyond Spanish meats, cheeses and olives, though those are particularly good with a nice fino). Served at room temperature, sweet sherry is delicious as a digestif after a meal.
As an aperitif, cognac is usually consumed neat. Adding a drop of water will reveal more fruity, floral, and spicy aromas, making the tasting experience smoother.
From aperitif to dessert, Baileys Irish Cream cocktails are a luscious addition to any meal, celebration, or gathering.
Digestivi (“digestives,” in English) are often in the class of amari, or Italian bitters. Amari are made by infusing grape brandy with a blend of herbs, flowers, aromatic roots and bark, citrus peels, and spices. The infused brandy is then sweetened with sugar syrup and aged for a few weeks up to a few years.