When I think of “bitter,” I think of “digestif.”
I knew nothing of the digestif until late in my hospitality career, and as my knowledge of it grew so did my acquired taste. It’s an alcoholic drink served after a meal to aid digestion and is the sibling of the apéritif, served before a meal to stimulate the appetite.
It can be served neat (fortified wine), or over ice (distilled liqueur/spirit).
I don’t always opt for the bitter digestif after dinner. Sometimes I like a Sambuca with three espresso beans, other times I’ll go for a scotch (Macallan, Oban). In any event, the bitter digestif is a great way to cap the night and help get “the feeling of full” out, if you will.
If you enjoy a cocktail, particularly one after dinner, give one of these commonly ordered, delicious drinks a try if you haven’t already:
- Amaro Averna