“They were very medicinal in the early years,” adds Kupitz. “These health tonics were sold in herbalist shops to help people with what ails them—I'm not saying its witchcraft or anything like that though.” Savoring the moment Beyond the health effects of digestifs however, there is the social aspect of them as well, which is why they are often served as a formal course during the meal (typically at the table). Digestifs add a layer of sophistication and tradition to your events. They offer guests a chance to relax and savor the end of their meal, creating a memorable experience that can set your catering service apart from the competition. “It’s just a way to reconnect with the fact that spirits should primarily be about the communion of people, shared experiences, conviviality, celebrating a meal [and] celebrating occasions," says Caporale. “It pushes the boundaries of how you finish a meal,” adds Kupitz. As a way to incorporate a digestif course into a meal, both Caporale and Kupitz suggest conducting a formal tasting experience, rather than simply asking a guest if they’d like a digestif course following their meal. “It’s unlikely that people are going to appreciate what you’re offering them simply by asking if they want a digestif course,” says Caporale. Offering a curated selection of digestifs can be an excellent upsell opportunity for caterers, especially given that there is very few ingredients and labor involved. “Tastings don’t force the guest to try it,” says Kupitz, “but if something’s in front of you, it's human nature to try it.” When creating a digestif tasting, there’s a great opportunity to have a bit of fun with it, says Caporale. Maybe
The Beet Blaze. Photo courtesy Matt Foster that rely on digestifs as one of their core ingredients, such as a Black Manhattan, a Paper Plane, or a B-52. Building up the bar Proper training for your staff is crucial. Ensure that your team understands the different types of digestifs, their flavor profiles, and the best ways to serve them. Knowledgeable staff can offer recommendations and answer questions, enhancing the guest as an Italian coffee with Strega or a French Connection with cognac and amaretto). There are also several cocktails course. Additionally, the preferred glassware is often a snifter or small cordial glass that showcases the drink's aromatics. While it is most common to serve them neat at room temperature, they can also be served chilled, with a twist of citrus or alongside coffee (such sample several digestifs in varying shades that work within a wedding’s color palette, or perhaps showcase regional variations of a digestif during a corporate event made up of international guests. Additionally, unlike other spirits, digestifs can showcase local ingredients. “It’s your color palette and spice rack all rolled into one,” says Caporale. “You're never going to get a local tequila in the United States, but we can make local cordials anywhere so you can capture a sense of place in the bottle—you can taste your way around these countries.” When serving digestifs, it’s best to serve them following the dessert or cheese experience and ensuring that the digestifs are enjoyed as intended. “You have to experience the flavor to understand how to serve the product,” says Caporale. Start by tasting your way through various digestifs, whether at a
restaurant or at home. Consider the flavor notes, the aromatics, the mouth feel. If you think that digestifs might be a good addition to your beverage program, Kupitz suggests starting small by adding one or two to your beverage menu (preferably on the sweeter or lighter side, and products that can be incorporated into cocktails as well). “It’s a bit of trial and error with this type of product,” he says. “If you go too aggressive from the start, you might lose your guests immediately, so start small and then graduate to those more bitter profiles. “The goal is to have the experience, so getting it in front of the guests is half the battle. You don’t have to automatically think this is going to be an unpleasant experience, so if you stay curious and ask questions, hopefully we can be a little bit of a driving force in offering these products—if you’re willing to try something, you reap the rewards.” Join Us in the Beverage Garden Catersource + The Special Event 2025 is excited to announce the addition of a new Beverage Garden to the Tradeshow Floor during this year’s conference. Join us in the Beverage Garden on the Tradeshow Floor for a bespoke tasting experience—only open to ticket holders—that will inform the myriad ways you approach beverages and how they are built, garnished, and served. Walk the garden and compare cocktail bitters (i.e., not all bitters of the same "flavor" taste the same!), sample garnishes, assess Bloody Mary mixes, and enjoy a signature cocktail to round out your experience, among other tastes.
Learn More
CATERSOURCE ■ WINTER 2024
39
Powered by FlippingBook