In This ArticleView AllIn This ArticleWhat Are Digestifs?The Most Common Types of DigestifsHow and When to Drink Digestifs, According to BartendersDo Digestifs Actually Help with Digestion?How to Support Digestion, According to a GastroenterologistThe Bottom Line
In This ArticleView All
View All
In This Article
What Are Digestifs?
The Most Common Types of Digestifs
How and When to Drink Digestifs, According to Bartenders
Do Digestifs Actually Help with Digestion?
How to Support Digestion, According to a Gastroenterologist
The Bottom Line
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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’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 brasserieVenteuxin 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 restaurantUrban Hillin 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.
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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 inFood 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?
Liz Davar, beverage director at Italian restaurantL’antica Pizzeria da Michelein 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 orNegroni Sbagliatoif 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 thoughtfulfood giftsthat they can enjoy at another time.)
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Some older scientific research, such as a 2015 article inEvidence-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,” explainsAndrew Moore, M.D., a gastroenterologist for NorthShore Medical Group in Chicago.
Those who do notice improved digestionmaybe experiencing it due to the actual soothing ingredients in the digestif, such as herbs, spices and bitters. However, the benefit may also be theplacebo effectat 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 canlead to bloating and gas.
If you’re seeking a more science-backed way to give some love to your gut after a meal, Moore recommends the following Rx:
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-truegut health-supporting strategiesare a better bet.
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