Digestif (from the Latin word digestivus – digestive) – the purpose of the digestif is to promote the assimilation of the dishes eaten during the feast. In addition, it is an unspoken signal for the end of the meal. As centuries-old experience shows, it is worth using stronger drinks as a digestif than those served before and during meals. This simple move helps to get a brighter feeling from the final event.
Only alcoholic drinks act as digestifs: dessert and fortified wines of Spanish or Portuguese origin, balms and mostly herbal liqueurs, whiskey, grappa, calvados, brandy, cognac or armagnac, as well as a variety of cocktails. At the same time, unlike aperitifs, there are no taste restrictions. A digestif can be both bitter and sweet, both sour and sweet and sour.
At the same time, when choosing a drink that ends the meal, it should be remembered that it should harmoniously fit into the course of the feast itself. So, if beer was served with the meal, a sip of good malt whiskey will do as a digestif. If wines dominated during dinner, then at the final stage a drink of grape origin should come out.
Relevance: 25.12.2015
Tags: Encyclopedia