Apéritifs and digestifs are alcoholic beverages traditionally served before and after meals respectively. Apéritifs are usually dry drinks meant to stimulate the appetite, while digestifs are consumed after meals and are believed to aid digestion, though modern medicine suggests alcohol may have negative effects on digestion.
How it is made
Apéritifs and digestifs encompass a wide variety of alcoholic drinks. Apéritifs are typically dry and include options like vermouth, champagne, pastis, gin, ouzo, fino, amontillado, and other dry sherries. Digestifs can be taken neat and include various types such as brandy, fruit brandies, fortified wines, liqueurs, distilled liquors, and liquor cocktails.
History
Apéritifs have existed since at least the fifth century. They became widespread in 19th century Italy, where they were served in fashionable cafés in cities like Turin, Rome, and Venice. Dubonnet, introduced in France in 1846 as a malaria-fighting tonic containing quinine, became popular after the creator's wife shared it with friends. By 1900, apéritifs were commonly served in the United States as well.
Types and styles
There is no single alcoholic drink always served as an apéritif. Common choices include fortified wine, liqueur, and dry champagne. In France, regional preferences exist: pastis in the south, Calvados in Normandy, and crémant d'Alsace in the east. Popular apéritif-cocktails include Kir (crème de cassis with white wine) and Aperol spritz. Digestifs vary widely and include brandy, fortified wines, liqueurs, and distilled liquors, often taken neat.
How it is served
Apéritifs are typically served before meals and may be accompanied by hors d'oeuvres or amuse-bouches such as crackers, cheese, pâté, quiche, or olives. In Spain and Latin America, they are commonly paired with tapas. Digestifs are usually served neat after meals. The custom of pairing apéritifs with appetizers crossed from Europe to the Americas in the 1970s, while the reverse happened with the aperitivo course in Italy influenced by American happy hour practices.