A digestif is a drink served after a meal. The purpose of the digestif is to aid digestion, refresh the taste buds and maintain a good mood.
In addition, the digestive is an unspoken signal about the end of the dinner. That is, this is the drink that is drunk, and then, as they say, “On a horse!”.
Like many elegant traditions, the idea of serving digestifs originated in France. The French had high requirements for these drinks – digestives had to have a pleasant aroma and rich taste and help digestion. But in England and America, they were no longer so demanding and began to serve digestifs, evaluating only the taste and aroma.
Types of digestives:
- Cognac
- Brandy
- Liquor
- Whiskey
- Fortified wine
Cocktails-digestifs:
- Flipp cocktails are beer-based hot cocktails.
- Frozen cocktails are frozen cocktails served exclusively on ice.
- Frappe and Mist cocktails. These cocktails include milk, ice cream, coffee and fruit syrup. Drinks differ from each other only by the alcohol included in their composition.
- Sauer cocktails are cocktails with a sour taste, the main component of which is citrus juice.
- Smash cocktails – the main component of such cocktails is strong alcohol and mint leaves.
- Layered cocktails – The ingredients in these cocktails are color-matched and do not mix.
7 rules for serving a digestif:
1. The digestif should be dark in color and combined with all previously served drinks.
2. The classic version of the digestif is herbal liqueur.
3. The amount of drink – no more than one glass per person.
4. Temperature of the digestif when serving no more than 20˚
5. After a light dinner, you can serve a sweet liquor or cocktail.
6. After a hearty dinner, it is better to offer guests a strong drink, such as cognac or whiskey.
7. Digestifs are usually drunk in one gulp and do not eat.
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Recall that earlier we told you which rules of table etiquette we break most often, and also opened etiquette codes about different ways to put a knife and fork after eating.