Unless you’ve been living under a rock, chances are you might be curious about aperitif and digestif liqueurs a time or two in the cocktail world. To understand the difference between an aperitif vs. digestif, let’s dive into the details of these traditional concoctions.
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What is the Difference Between an Aperitif and a Digestif?
Aperitifs and digestifs are standard practice and often ritualistic in many European countries, meant to be consumed before or after a meal to stimulate the appetite or settle the stomach.
Italy and France, for example, honor the practice of before and after dinner drinks at most big meals and encourage the idea of mealtime as an experience meant to be savored as a whole. An aperitif or digestif can either consist of several ingredients, making up a cocktail, or can be neat pours of a liqueur or spirit.
What is an Aperitif?
An aperitif is a before-dinner drink intended to prepare the stomach for a large and often-times-rich meal. Aperitif origins come from the Italian word “Aperitivo,” meaning “appetizer,” and the Latin word “aperire,” which implies “to open.”
Typically on the drier side, but sometimes with sweet elements, examples of an aperitif are a martini, champagne, or even a spritz. It is commonly expected to have light hors d’oeuvres along with your aperitif before sitting down for the main event, similar to the American concept of a happy hour.
What is a Digestif?
Digestifs are typically considered digestive aids, intended to be consumed after a hearty meal to settle a full stomach and digestive system. Digestifs typically fall under the profile of being bitter, herbal liqueurs, or even sweet liqueurs and dessert cocktails.
Compared to aperitifs, the digestif category usually has a higher alcohol content and is often served neat, but can also be mixed with other ingredients to create a cocktail.
History and Origins
Undoubtedly, the origin of aperitifs and digestifs lies in European cultures. There’s no way to know precisely who first devised the idea of using spirits having medicinal value to stimulate the appetite and settle the stomach, but it could date as far back as Hippocrates in the 5th century BC. The Greek doctor was known to prescribe white wine with flowers as an appetite stimulant.
Most likely, the practice became famous in 19th century Italy, when cafes popularized the pre-meal drink ritual. In France, around the same time, alchemist Joseph Dubonnet is credited with inventing a quinine-based concoction to fight malaria. To mask the quinine-rich flavor, herbs, and spices were added to the drink, and Dubonnet’s wife liked it so much she shared the secret of the mixture with others.
As for digestifs, herbs were a common technique for aiding digestion and soothing the stomach prescribed by pharmacies and apothecaries, and they eventually found their place on the table around the 18th century. While these remedies started as medicinal, they evolved into spirits that tasted more pleasant and brought on a nice after-dinner buzz that prolonged the meal’s experience and helped to ease a full belly.
Alcohol Content
As I already mentioned, when it comes to an aperitif vs. digestif, aperitifs typically have a lower ABV %, or alcohol content, than digestifs. While an aperitif will commonly have between 15 and 30% alcohol, you will find anywhere from 30 to 50% alcohol or more in a digestif.
Since aperitifs are intended as a hunger stimulant, the idea is to avoid overwhelming your palate and, most importantly, getting too buzzed before dinner. Despite this, there is still a good range of flavors and alcohol percentages for every palate. For example, a Negroni, an aperitif cocktail famous in Italy, made of gin, sweet vermouth, and Campari, is around 24% ABV. The Campari in the Negroni gives this cocktail strong bitter notes, believed to “whet the appetite” while providing a flavorful libation.
A lighter option than that would be a glass of dry white wine like a Burgundy from France, closer to 12-13% ABV. While these drinks are wildly different in flavor profiles, they are both considered aperitifs and satisfy different preferences.
Contrastingly, enjoying a three-ounce pour of Cognac from France or sweet sherry from Spain as a digestif would be around 40% alcohol. Limoncello, another sweet digestif, is an Italian specialty that infuses vodka, lemon peels, and simple syrup and is about 25-30% ABV. Digestifs are also commonly served at room temperature, whereas aperitifs are often over ice or chilled.
How to Serve Aperitifs and Digestifs
Now that you better understand the difference between an aperitif vs. digestif, let’s explore when and how you can prepare both of them and enjoy the European experience of before and after-dinner drinks. The main distinguishment between aperitifs and digestifs is when you serve them!
Sip on an aperitif at the beginning of the meal, often accompanied by some hors d’oeuvres, and digestifs after a meal, sometimes before or after a coffee and dessert.
Typical aperitifs range from a glass of champagne or red wine to a Campari with soda water or classic martinis with dry vermouth. An Aperol Spritz containing the aforementioned botanical liqueur, champagne, and seltzer garnished with an orange slice and sometimes a green olive is an excellent example of a well-loved classic aperitif.
To enhance the savory pre-dinner aperitif drinks experience, savory snacks such as charcuterie, nuts, hard cheese, olives, and bread make great pairings and prevent drinking on an empty stomach. Briny bites such as raw oysters or clams are an elegant option for a classy soiree where you may serve bubbly as an aperitif.
In contrast, digestifs can be herbaceous, bitter, or sweet. Since digestifs typically have a high alcohol content, they are commonly served in small amounts “neatly” – or without any ice or additional ingredients.
Some examples of digestifs are grappa, an Italian spirit made from the leftover grapes, skins, and stems from winemaking, or Fernet Branca, an Italian bitter liqueur with herbaceous notes. While both can be enjoyed independently, you may also see them mixed with espresso. If coffee is served before digestifs, this is often called pousse-cafe in Italy.
With so many options for different palates, there is no shortage of aperitifs and digestifs for you to enjoy with good company and a great meal!
Aperitif Cocktails
Digestif Cocktails
Summary (TLDR)
The chart above shows an overall comparison of the qualities of an aperitif vs. digestif.
FAQ
Are aperitifs and digestifs suitable for every meal?
Enjoying an aperitif and digestif for every meal depends on your desire to consume alcohol. Sure, you could end your day with a pre and post-dinner drink every night!
I think that aperitifs and digestifs are best saved for memorable meals, like holidays or a dinner party with good friends or family, when you have time to savor the experience and enjoy the company.
What is an aperitivo?
An aperitivo is the word for the Italian tradition of a before-dinner drink. The same as an aperitif, aperitivo translates to “appetizer.” Depending on where you are, you may see either aperitif or aperitivo on the menu.
Are there any non-alcoholic-based aperitifs or digestifs?
Absolutely! With the many alcohol-free alternatives on the market today, you can make mocktail versions of aperitifs and digestifs easier than ever. Some great options for non-alcoholic aperitifs are Ritual Zero Proof Aperitif, an aperitivo made with fruit and herbs, or Blutul Rosso, a vermouth alternative.
Combine either of these with seltzer for a light and refreshing drink. For a digestif, Lyre’s Amaretti is similar to a sweet amaretto liquor but without the ABV. If a more herbal digestif is your preference, Gnista Floral Wormwood is aromatic and citrusy and mixes well with tonic for an after-dinner treat.
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