"Historically, the after-dinner drink was meant to help with, you guessed it, digestion. (Just as its pre-dinner cousin, the aperitif, is intended to open you up for consumption.) Given its French origin, the word digestif may conjure images of Dr. Frasier Crane opening a bottle of sherry. But the options run far beyond fortified wine and today include an ever-broadening range of concoctions, from the espresso martini to the Paper Plane cocktail (which mixes bourbon with bitters and Aperol)."
"In the world of digestivos, amaro, the Italian herbal liqueur, truly shines. Amaro is essentially a craft cocktail in a bottle. It's a self-contained spirit, with herbs, botanicals, and a sweet element. You can easily pour it into your favorite cocktail glass and enjoy it sans mixers. Alcohol, a sweetener, and a bitterthose are basic ingredients in a cocktail, and that's what an amaro is, says Sother Teague, owner of Amor y Amargo in the East Village, in Manhattan."
Drinking after dinner preserves enjoyment of a meal and reduces the risk of becoming overly intoxicated before appetizers. Post-meal sipping provides anticipation and time to select an appropriate digestif. Digestifs historically aimed to aid digestion, while aperitifs prepared the appetite. Options include fortified wines, espresso martinis, and the Paper Plane cocktail. Serving a subtly complex digestif can elevate a hosted evening. A basic digestif bar cart should include a brandy-type liquor, high-quality cocktail bitters, and at least one amaro. Amaro, an Italian herbal liqueur, combines alcohol, sweetener, bittering botanicals, and herbs to create a ready-to-drink, self-contained cocktail.
Read at www.esquire.com
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