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Aperitifs vs digestifs


Read time 3 Mins

Posted 09 Jun 2022

By
Patrick Boxall


An illustration of an apertif bottle next to a digestif bottle

Here’s why aperitifs and digestifs are your new best mates come dinnertime.

Visit almost any country, experience almost any culture, and you’ll likely find that they place great importance on mealtime rituals. Whether it’s the five-course structure of a traditional Italian meal, or the polite British tradition of insisting on splitting the last piece of cake, these rituals play a vital role in every society. And one of the most widespread – and enjoyable – rituals is that of apéritifs and digestifs.

Think of the aperitif and digestif as the bookends of a meal. An aperitif serves to prime the palate for an upcoming meal, while the digestif helps settle the stomach once that meal has finished. And given how common these are across the world, there are plenty of options to choose from when deciding what to serve.

What is an apéritif?Coming from the Latin ‘aperire’, which means ‘to open’, an apéritif (French) or aperitivo (Italian) is the name for both the drink and the moment that precedes a meal. It’s seen as a way to relax into the dining experience and provides an opportunity for guests to chat and socialise before sitting down to eat. Traditional apéritifs tend to be relatively dry, or low in sugar, so they can get the appetite all riled up without actually satisfying it, though they can be slightly sweet too. They’re also generally low in alcohol to prevent any of your dining companions from getting too, ah, carried away before the meal has even begun.
Types of aperitifsYour classic aperitif is either wine or spirit-based. For wine, think something like vermouth, a dry white wine, prosecco or maybe a sherry. Spirit-based aperitifs include the ridiculously popular Aperol, or classic Campari, both of which are bitter Italian liqueurs, the former being a key ingredient in an Aperol spritz.
What is a digestif?As the name suggests, digestifs are traditionally drunk at the end of a meal to aid the digestive process. They’re often bitter and herbal and many were once touted as medicinal cures for a wide range of ailments. They should, more than anything, leave your stomach settled and satisfied, and tend to be much higher in alcohol than an aperitif.
Types of digestifsLike aperitifs, there’s no hard and fast rule for what can be a digestif, but there are some classic examples. Italy is famous for its ‘amari’, a large number of dark, herbal bitters enjoyed after a meal. These drinks have a great track record given how decadent Italian meals can be. This may come as a surprise, but Jäegermeister is another popular European digestif, though it’s admittedly taken on a reputation as more of a party spirit than digestif these days. You’ve then got your classic Scotch or whiskey, as well as various types of brandy including Hungarian palinka, Italian grappa and Cognac and Armagnac.
Rules to rememberGood news – there are none. If you’re hosting a lunch or dinner, you can basically get away with calling anything an apéritif or digestif, so long as you claim that it’s ‘about the moment, not the drink.’ But if you want to be a little more traditional, the Italians and French are the masters, which means something like Campari, Aperol or Vermouth to start, and Amari, Cognac or Chartreuse to wrap things up. Just play around and see what suits your palate and stomach best. Bon appetit!
image credits: Jae Jun Kim