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There are many similarities between an aperitif and a digestive, and not the least is that I still misspell the two, placing vowels and accents. These are the differences that make them more interesting, though. As the name suggests, the first is intended to be drunk before the meal, when you still have an appetite, to initiate your palate; This one after the meal, when you need to digest it. Unlike, say, bourbon or tequila which are strictly defined (by law in some cases), the two aperitifs and digestive are more the know-it-when you taste there options for drinking.

Each often has "bitter" components based on herbal, but maybe more apero. BARMAN SOTHER TEAGUE Note explained to me that it is not a coincidence: your digestive system recognizes bitter flavors like a little poison and, therefore, you immediately start the food want to dilute this poison. Aperitifs will also generally be more acidic and less sweet, like sugar inhibits this desire for food. As they are drunk earlier in the day, they will also be lighter, effervescent, and less alcohol, perfect for serving on the ice or in long cocktails.

Digestive, on the other hand, will often be softer and more robust. They are not quite desserts, of course, but they can easily replace a piece of cake or even cup of epresso post-meal. Digestive cocktails exist, of course, the category is usually more devoted to the continuation, night cups to finish spirituous your meal, you leave the restaurant or bar, then in bed.

Here is a quick guide to the best and digestive aperitif drinks.

Recommended aperitifs

Campari is the most famous representative of the category. But Aperol, Aperitivo Select, and the emerging breed of domestic options like St. Agrestis Inferno Bitter will work just as well. Slightly bitter with an underlying sweetness, they are easy to drink pure, but even better work in cocktails before dinner like Americanos, Spritzes and Negronis.

While most people use only these fortified wines and for their flavors or Manhattans Martinis, they can also be burned fresh and pure or even on the ice. Make sure you have a fresh vermouth bottle can oxidize in a month or two, taking a bit of cardboard as unpleasant or even tasty. Sherry, another fortified wine, is also an excellent option, but opt ​​for the driest like Fino or Manzanilla.

Whether Pernod, Ouzo or Pastis, several European cultures have long favored these liquors with liquorice taste for their aperitif needs. Although it is true that the flavor profile is not for everyone, it reigns in Greece and other Mediterranean places, served alongside Mezze within hours before dinner.

Surely the most cocktail archetypal aperitif, there are ingredients really put down to make a spritz, it is more than one formula established.bitter liquor + Sparkling wine + gas water and you have a spritz. The great thing is that you can exchange in any ingredient that you prefer in each category Aperol or Campari, Prosecco or Cava, Seltzer or something more artisanal and then add the amount you prefer. These can be drunk in mass too, without fear of ruining your meal.

Although it breaks some of the rules already described, it is probably a little boozier that you do not want it is still an aperitif cocktail list. He understands both Campari and Vermouth, not gin mention, whose aromatic notes, crunchy works perfectly at the beginning of the evening. Just do not too much!

Recommended digestive

While most of them would certainly rank red bitter liquors mentioned previously as AMARO, and would be well after the meal in a pinch it would be better to go after richer, darker, and often examples of more complex amaro. Options like Cynar, Amaro Lucano and Amaro Nonino will help pay your stomach and calm down like bedtime is approaching.

Maybe the Post-Prandial Sipper par excellence, and basically an amaro, most ferins differentiate from the old using beet molasses. The most famous, of course, is Fernet Branca, that many people think is the only Fernet. It is intensely bitter with hints of aggressive cooking spices, which makes almost ruinous to the palace (and a Turn-off some), but perfect for the end of the night. If it's too bitter for you, go for Branca Menta, a slightly softer and mintier version.

Another unique digestive in kind that is dry, potentially bitter and high resistance (44%). The German product is available as an emblematic set of paper wrapped bottles, often sold at the front desk of the old grocery store and butchery shops. Chug directly from the bottle in one sip, or decant in a large rod glass if you are a little more chic.

"The only liquor so good, they named it after a color", according toProof of the death of Quentin Tarantino. Initially designed as a medicine, today the secret formula distilled by carthusian monks is Boozy, a little vegetable and incredibly herbs - perfect for digestion of help. Green Chartreuse is what I'm talking about here, but there is also a yellow version that is a little sweeteer and a softer ton.

The only pure spirit on our list, Armagnac is a Brandy of white wine grape (think like Cognac only in the region of Armagnac de France). The difference is Armagnac is distilled less times, leaving it generally tastier, more complex, richer and richer in the mouth. It is ketty for a luxury with a bulbous snifter (and maybe a cigar?) After the meal.

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