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A 'digestif' is a beverage, usually small and alcoholic, which is consumed at the end of a meal. Some believe that a digestif aids the digestion of food, and bitter or carminative herbs are generally added to the alcohol. The term is lifted from French. Digestifs can be compared with apéritifs, which are drunk before a meal — usually, the digestif will be heavier and more alcoholic. A common rule of thumb is that white (clear) spirits are served as apéritifs while brown ones are served as digestifs.
Digestifs are usually drunk and are most often spirits; cognac is a common selection. Other likely choices include armagnacs, brandies, and whiskies. Some wines (usually fortified) are served as digestifs as well — for instance, port, sherry, or madeira. Non-alcoholic drinks such as coffee, though often drunk following a meal, would usually not be considered digestifs.
Digestifs are usually drunk and are most often spirits; cognac is a common selection. Other likely choices include armagnacs, brandies, and whiskies. Some wines (usually fortified) are served as digestifs as well — for instance, port, sherry, or madeira. Non-alcoholic drinks such as coffee, though often drunk following a meal, would usually not be considered digestifs.
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