W hile digestifs have long been a cherished tradition in European dining, their potential to elevate the end of a meal is now being recognized here in the United States as well. Integrating these sophisticated after-dinner drinks into your beverage program can provide a memorable conclusion to any event, enhancing both the culinary experience and guest experience. “There's always that bottle on the back bar that just sits there and collects dust,” says Ross Kupitz (D’Amico Catering), referring to the many digestifs found behind the bar. “I think they’re brilliant because they all have so much complexity, and it turns a bar into a playground with a spice rack that would rival any kitchen.” The bookends of a meal Within the United States, we may not be as familiar with digestifs because
there is less emphasis on elaborate, formal, multi-course dinners. In contrast however, Europeans typically bookend their multi-course meals with aperitifs and digestifs—while aperitifs help whet the appetite for the meal ahead (similar to a happy hour or cocktail hour), digestifs are served after a meal and are meant to aid digestion. Essentially, the tradition of an aperitif and digestif is more about preparing and calming the body and setting a tone of conversation and relaxation so that patrons can fully enjoy the company of their dining cohorts (and in some cases hit the dance floor after a big meal). “I think of digestifs more as a service style, or more specifically a service time,” says Anthony Caporale (director of spirits education at the Institute of Culinary Education). “You can essentially serve any spirit as a digestif; the defining factor is that it's being served after a meal.” Although Caporale believes that while any spirit can be served as a digestif, the best digestifs are herbaceous and bitter, such as amaro, cognac, Armagnac, grappa, sweet liqueurs (such as Grand Marnier, Drambuie, sambuca, and limoncello), or fortified wines (such as port, vermouth, and sherry). “What I really like about this category is that the bitterness comes from botanicals, so it balances the sweetness and the bitterness,” says Caporale. These same spirits can actually overlap as aperitifs or pre-meal
drinks; however, these nightcaps tend to be sweeter and are usually consumed neat (only about an ounce or two) or with coffee or espresso (as opposed to cocktails). Additionally, digestifs also tend to be lower in alcohol content. “You don’t want a lot of volume in a drink that is supposed to make you feel less full,” says Caporale. “You have the balance of a cocktail, but you only have to pour one bottle— they are the original ready-to-drink serves. “We don't want to just make an after-dinner drink; the idea is to serve something that is low volume, low alcohol.” Digestion hour When you’re stuffed after a big meal, another drink may seem like the last thing you’d want; but these after- dinner digestifs aren't just an excuse for one more drink—they make a great meal even more satisfying by alleviating fullness. Taking a sip of liqueur after a meal is thought to aid digestion due to its alcohol content, and there’s some truth to the tradition. Alcohol stimulates the stomach’s production of the enzyme pepsin and increases secretions of the pancreas and gall bladder. Herb- based digestifs work best at this, and ingredients like caraway, fennel, and savory are thought to be especially beneficial for the digestive system. “When you ingest a digestif, since there is such a high herbal component to it, it tricks your body into thinking it’s been poisoned,” says Kupitz. “So, what’s your stomach going to do? It’s going to try to neutralize that poison by producing gas; by creating bubbles your stomach creates more surface area for stomach acids to digest your foods. “Rather than feeling like someone has to wheel you out of the restaurant, you feel a little lighter—some people don’t like them, but they like the effect.”
(Above) D'Amico’s Catering’s Negroni Bar during an event at International Market Square in Minneapolis featured both a Classic Negroni (featuring Campari and sweet vermouth) and a White Negroni (which featured Lillet Blanc and Suze). Photo courtesy Anna Grinets Photography; (Right) D’Amico Catering served a Black Manhattan (which used bittersweet Averna amaro instead of vermouth) during an event at International Market Square in Minneapolis. Photo courtesy Anna Grinets Photography
CATERSOURCE ■ WINTER 2024
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