Digestifs and Aperatifs

Each region and country has its own preferences of DIGESTIFS as well: In France, the digestif of choice is often a French brandy, such as cognac or Armagnac. Italians tend to drink bitter amaros and sweet grappas or liqueurs like limoncello and nocino. Spain has a preference for fortified wines like sherry, Madiera, and port, and pacharán, a sloe gin-like liqueur made from sloe berries. In Germany, you'll find some of the most flavorful digestifs, including Underberg bitters and Jägermeister. Aperitifs are an age-old tradition and have been produced for centuries. Some of the most popular use a signature recipe that has been used for a century or more or is proprietary and held under a single brand name. Amer Picon: This bittersweet French apéritif has a unique flavor dominated by orange with a dry finish. Anise Spirits: From ouzo or pastis, anise-flavored spirits are popularly enjoyed as apéritifs. Aperol: An Italian aperitivo, the orange flavor matches its bright orange color, though herbs and roots are included to give it a bitter twist. It's often enjoyed as an Aperol spritz. Campari: Possibly the most famous apéritif, this red Italian spirit has a very distinct bitter profile and is used in cocktails like the famous Negroni. Cynar: While it has an artichoke base, that is not the dominant flavor of this bitter herbal liqueur. It's often mixed with orange juice and topped with soda or tonic water. Dry Wine: When in doubt, any still or sparkling dry wine makes an excellent apéritif. Dubonnet: Available as Rouge (more popular) or Blanc, Dubonnet is a proprietary fortified wine flavored with "herbs, spices, and peels." It includes quinine, which gives it a drier profile than vermouth. Gin: The botanicals found in gin make it the ideal hard liquor for apéritif cocktails, even if that's simply a gin and tonic.