Aperitifs and digestives (digestifs in French) are herb-based liqueurs traditionally drunk before or after a meal. Many are made from bitter plant materials that stimulate both the appetite and digestion—to name but a few, gentian root; Chinese rhubarb root; cinchona bark (the source of quinine); and the leaves of the artichoke plant. The end product is known as bitters.
Science has shown that alcohol itself stimulates the digestion. Yet it is the unusual flavors of aperitifs and digestives that make them a bartending staple. Cognac, Armagnac, apple-based calvados, and other brandies could also be called digestives because they’re traditionally drunk after a meal; the same goes for the fortified wines port and Madeira. Depending on their sweetness, sherry and vermouth (two other fortified wines) can be enjoyed either before or after dinner.
Note: The digestives in this chapter are marked with an asterisk.