Coffee,
espresso and tea are offered as an after-dinner drink at many sit-down
restaurants. As are a whole other category of beverages, which are referred to
collectively as “digestifs.” You may also have heard specific names—or noticed
the bottles—of Fernet-Branca, Amaro Averna or grappa.
But have you ever really thought about the definition of digestifs? Or perhaps you’ve wondered what makes a drink fall under that umbrella. Read on for answers to all of the above, plus a gut-health doctor spills about whether digestifs really live up to their name.
What Are Digestifs?
What’s in a name? In French,
“digestif” translates to “digestive.” In Italian, you may hear this referred to
with either the feminine “digestiva” or masculine “digestivo” terms.
These monikers are a pretty great
clue about the answer to “What are digestifs?” The word actually refers to both
the drink itself and the time when you drink it, which is typically after a
meal, explains Bob Higginbotham, director of operations at the French
brasserie Venteux in
Chicago.
“A variety of alcoholic beverages
fall into this category. They usually are high in alcohol content and showcase
a deep, often robust, flavor profile,” Higginbotham says. “Often they can
contain ingredients designed to soothe your stomach or contain other medicinal
benefits.”
A wide range of digestifs exist, all
with an aim to aid in digestion. Fortified wines, liqueurs and aged liquors are
all considered digestifs—as are cocktails made with these ingredients. Digestif
flavors range from bittersweet and medicinal to caramelly to fruity and sweet.
“Most, but certainly not all,
digestifs are notably bitter, and are often made with herbs, roots, bark,
spices, fruit or flowers,” says Bijan Ghiai, beverage director at the
fine-dining restaurant Urban Hill in Salt Lake City. “In my opinion, they’re
the perfect way to finish a wonderful meal with an exclamation point.”
In many cultures, digestifs are
enjoyed as after-dinner drinks, but digestifs can be enjoyed throughout a meal,
along with dessert or as a less-sweet substitute for the final course,
Higginbotham adds.
Digestifs are more en vogue in
European countries than most places stateside, since American dinners are often
faster-paced and a single course rather than a long, leisurely event. You can
certainly still find all of these beverages in the U.S., though, either on
restaurant menus or to grab from the liquor store to stock in your home bar.
The Most Common Types of Digestifs
Due to their soothing herb and spice
infusions, some digestifs were originally marketed as medicinal tonics. But
today, you’ll find them promoted either by brand name or under a category. The
main types of digestifs include:
Aged liquors. Everything from
añejo tequilas to brandy can double as an anytime cocktail base and a digestif.
Liqueurs can fall under
different flavor classifications. The most common digestif liqueurs are bitter
(amaro, Averna, Malört), herbal (Chartreuse, Fernet, aquavit) or sweet
(limoncello, Grand Marnier).
Fortified wines, such as port,
sherry or sweet vermouth.
For a spirit-free option, balsamic
vinegar can actually double as a digestif. The active ingredient in this
versatile pantry staple is acetic acid, which contains gut-friendly probiotics,
per a 2017 review in Food Chemistry. Italians, especially those in or near the
prime balsamic-producing regions like Modena, sip on balsamic spritzes or the
rich vinegar thinned out with water after meals. (On its own, vinegar is
extremely acidic and should not be sipped straight.) Tangy yet sweet balsamic
is essentially concentrated, fermented grape juice, so why not?
How and When to Drink Digestifs, According to Bartenders
Liz Davar, beverage director at
Italian restaurant L’antica
Pizzeria da Michele in Los Angeles, suggests ordering a digestif at
the end of your meal, either with dessert or after it. Stick to a 1- to 2-ounce
pour, “and room temperature is a must,” Higginbotham says.
Some individuals prefer to enjoy
their digestif as part of a cocktail. Try a boozy coffee, hot toddy, Manhattan,
Sazerac or Negroni
Sbagliato if you’d like to give this a shot.
When a host says, “Oh, no need to
bring anything but yourself,” a bottle of amaro or another digestif is a unique
alternative to the traditional bottle of wine. (That is, as long as you’re sure
the recipient drinks. Otherwise consider one of these thoughtful food gifts that
they can enjoy at another time.)
Do Digestifs Actually Help with Digestion?
Some older scientific research, such
as a 2015 article in Evidence-Based
Complementary and Alternative Medicine, hints at the fact that consuming
bitter ingredients might help prevent indigestion, but “there’s not really any
direct evidence to support that digestifs help with digestion,” explains Andrew Moore, M.D., a gastroenterologist for NorthShore
Medical Group in Chicago.
Those who do notice improved
digestion may be experiencing it due to the actual soothing
ingredients in the digestif, such as herbs, spices and bitters. However, the
benefit may also be the placebo
effect at play or related to the fact that digestifs are typically
enjoyed at the end of a meal you’re not rushing through. Eating at a rapid pace
may increase the amount of air you swallow, which can lead
to bloating and gas.
How to Support Digestion, According to a Gastroenterologist
If you’re seeking a more
science-backed way to give some love to your gut after a meal, Moore recommends
the following Rx:
Take a walk. In addition to
helping keep
blood sugar spikes in check, taking a stroll after a meal “has been shown
to decrease gastric emptying time, which may help with symptoms of bloating and
reflux often experienced after a meal,” Moore explains. Skip the CrossFit class
or sprint workout; vigorous exercise may slow gastric emptying.
Skip the fizz. Avoid carbonated
drinks during and after a meal (sorry, gin and tonic and spritz devotees), as
they can contribute to bloating and gas after a meal. Instead, try drinks
for better digestion, such as kombucha and prune juice.
Fuel wisely. Aim to avoid
eating beyond your fullness levels. It’s also important not to eat too little;
those who eat less than what they need are
also at higher risk for digestive issues. And steer clear of supremely rich
and fatty fare, “as this can slow gastric emptying,” Moore
confirms. Instead, try to fuel up with smaller, more frequent meals that are
rich in fruits and vegetables, and drink plenty of water alongside, he
suggests. A great place to start building your shopping list or narrowing down
your menu choices? Choose foods that help
support your GI tract, such as oats, pineapple and chia seeds.
The Bottom Line
Digestifs are a tasty and leisurely
way to tie a bow on a beautiful meal. If you enjoy the bitter, herbal or sweet
flavors of a digestif after you dine, and don’t have any alcohol disorder or
dependence issues (or any medical or pharmaceutical interactions), feel free to
enjoy in moderation. Just don’t rely on a digestif to actually alleviate
digestive distress. Other tried-and-true gut
health-supporting strategies are a better bet.