After Dinner Drinks

For centuries, Europeans have sipped a small glass of herbal liqueur after a meal. These traditional spirits supposedly help settle the stomach and aid in digestion. For this reason they are called digestifs.

Digestifs and aperitifs are meant to bookend a meal, with an aperitif at the beginning and a digestif at the end; both are are alcoholic beverages. Generally, aperitifs are lighter spirits of clear to light yellow color. Lillet, for example, is a sweet floral spirit that is often consumed as an aperitif. On the other hand, digestifs are heavy spirits that are often dark brown or red. Furthermore, digestifs are often the more alcoholic of the two. Traditionally, both drinks are served neat.

Common digestifs include amari (like Fernet, Averna, and Cynar), armagnacs, bitters (like Becherovka and Underberg), brandies, cognacs, grappa, herbal liqueur, limoncello, sweet liqueurs such as Grand Marnier, ouzo, scotch, tequila, and whiskies. There are some heavy and sweet wines that are served as digestifs. Madeira, port, and sherry including cream sherry are examples of wines that are sometimes served as digestifs. In addition to being heavier wines, they are also generally fortified.

Digestifs by Country

When it comes to postprandial libations, Italians love their amaro. The bitter digestif is available in a wide range of varieties, each flavored with its own special combination of herbs, roots and other botanicals. Some, such as the Sicilian Averna ($30), are syrupy-sweet with a medicinal backbone, while the bitterness is more forward in amari like the bartender favorite Fernet-Branca ($31).

Many other European countries also have signature digestives, which are usually shrouded in mystery and made from top-secret formulas. French Carthusian monks produce the slightly sweet and earthy Green Chartreuse ($53), whose recipe calls for a staggering 130 different plants. They also make its milder and more honeyed sister Yellow Chartreuse ($53). "With an ice cube, it's a refreshing digestif," says Allen Katz, a Liquor.com advisor and director of mixology & spirits education for Southern Wine & Spirits of New York.

Both the Czech Republic and Hungary have full-bodied herbaceous liqueurs of their own: Becherovka ($30) and Zwack ($24), respectively. The Dutch Nolet family, which has been distilling since 1691, now makes the smooth herb-and-spice spirit Harlem ($30) in addition to its better-known Ketel One Vodka. Even frat-boy staple Jägermeister ($21) was created as a digestif -- sip it at room temperature and you'll taste why.

Another Type of After Dinner Drink

Another drink served after dinner is more like a dessert drink. Who doesn't like a little sweet after their meal? These are some popular drinks designed to be the perfect end to a great meal:

Black Russian - Kahlua & vodka
Brandy Alexander - brandy, dark Cream de Cacao & cream
Brandy Cassis - brandy & Creme de Cassis (black currants)
French Connection
French Kiss - vodka, Chambord (raspberry), Creme de Cacao, cream
Godfather - Scotch whisky & Amaretto
Godmother - vodka & Amaretto
Golden Cadillac
Golden Dream - Galliano, Cointreau, orange juice & cream
Grasshopper - green creme de menthe, white Creme de Cacao, cream
Italian Stallion - Bourbon whiskey, Campari, Sweet Vermouth & Angostura Bitters
Midnight Cocktail - Champagne & Goldschlager (cinnamon schnapps with flecks of gold leaf)
Mudslide - vodka, Kahlua & Bailey's Irish Creme
Nutty Professor
Porto Flip
Rusty Nail - Scotch whiskey & Drambuie (honey- and herb-flavoured golden liqueur)
White Russian - Kahlua, vodka & cream