The digestif category is broad, encompassing aged spirits; bitter, herbal, and sweet liqueurs; and fortified wines. They're usually served neat after a meal. Brandy is traditional, but amaro, such as Fernet-Branca, is gaining in popularity as an after-dinner sipper.
Cointreau is also often consumed as a digestif, or after-dinner drink. Its sweet and bitter flavors make it a great way to end a meal, and it can be served neat or on the rocks.
Digestifs remain highly popular in France today. A tipple of calvados, cognac or armagnac after a hearty meal is seen as a luxurious way to help the digestive system. At the other end are apéritifs (apéro) such as kir, white wine or pastis that are thought to sharpen the appetite before a meal.
Cointreau as a Digestif and Aperitif
Cointreau is a versatile liquor that can be enjoyed as both a digestif and an aperitif. A digestif is typically consumed after a meal to aid in digestion, while an aperitif is consumed before a meal to stimulate the appetite.
What is a digestivo? 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 most notable kräuterlikör brands include Jägermeister, Underberg, Becherovka, Unicum, Riga Black Balsam, Killepitsch, Kuemmerling, and Aromatique. Although all varieties can be incorporated into cocktails and long drinks, they are traditionally enjoyed well-chilled and neat, preferably as a digestif.
According to the pH level, gin, tequila, and non-grain vodkas are the lowest acidity options; choosing drinks made with these alcohols will be best on your stomach.
Water and other drinks help break down food so that your body can take in (absorb) the nutrients. Water also makes stool softer, which helps prevent constipation. Choose water when possible instead of drinks full of sugar.
Tsikoudia is traditionally kept in the freezer and served icy cold after a meal as it is believed to aid digestion. Some bottles of Tsikoudia are flavored with lemon rind, rosemary, or honey – Rakomelo. People living in the Cycladic islands produce their own variety which is called 'souma'.
After dinner it's customary to have a digestivo, a nightcap to help you digest your meal. These are mostly either amari, bittersweet drinks such as Vecchio Amaro del Capo, Averna, Fernet-Branca and Montenegro; or grappa, a firewater made from fermented grape skins.
Often known as digestifs (or aperitifs in France) it is very common in Spain to drink a shot of liqueur after a large meal. The most common ones are licor de hierba (an herbal liqueur) and licor de limón (lemon liqueur).
Underberg is a digestif bitter produced at Rheinberg in Germany by Underberg AG. It is made from aromatic herbs from 43 countries that undergo inspections and are formulated based on a secret recipe of the Underberg family, whose members are personally responsible for the production of the drink.
Underberg, first introduced in Germany by Hubert Underberg in 1846, is filled with mysterious herbs to aid digestion and refresh your spirit after a heavy meal.
Advocaat. Advocaat is a slightly thicker, custard-like version of eggnog liqueur whose origin is associated with the Netherlands. It is usually made with a combination of eggs, sugar, and brandy, and it should be thick enough so it could be eaten with a spoon.
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.
The traditional Italian Limoncello is often served after a meal. This is the most common method and it is believed to help your body digest the food you've eaten.
Grand Marnier is an orange-flavored liqueur made from a blend of Cognac, distilled essence of bitter orange and sugar. It's delicious on its own as an after-dinner drink but can also be mixed into a cocktail or used in a recipe, like a dessert.
In summary: Cointreau has a more balanced, well rounded flavor than Triple Sec, which tends to simply taste strongly of sweet oranges. Cointreau has a smoother finish and is a bit higher in alcohol. It is also more expensive.
In summary, while Cointreau and Triple Sec are orange-flavored liqueurs, Cointreau is considered a more premium brand with a more subtle and refined flavor profile. Triple Sec is a more generic orange liqueur that is less sweet and has a stronger orange flavor.