digestif

A digestif is an alcoholic beverage traditionally consumed after a meal to aid digestion. Unlike an aperitif, which is intended to stimulate appetite before eating, a digestif is typically served in small portions after the courses have been cleared.

Digestifs include a wide range: aged brandies such as cognac and armagnac; grappas and other eaux-de-vie; bitter or herbal liqueurs called amaro in Italy; and various fortified or flavored spirits. Common examples include cognac, armagnac, grappa, amaro, Fernet-Branca, Montenegro, and Disaronno, though many regional specialties exist.

Serving and drinking: Usually poured into a small glass and consumed neat at room temperature, roughly 20–60 ml. Some digestifs may be served on the rocks or lightly warmed. They are often enjoyed with coffee or as a stand-alone conclusion to a meal.

Regional usage and history: The concept is most closely associated with Europe, especially France and Italy, where post-meal spirits are part of culinary tradition. The word digestif derives from Latin digestivus and entered modern usage in the 19th century, though herb-infused beverages have earlier roots as tonics.

Health note: While many digestifs are claimed to aid digestion, scientific evidence is limited and consumption should be moderate.