If you’ve ever wondered why Italians sip Campari before dinner and Fernet after, you’re not alone. The world of aperitif vs digestif is rich with tradition, flavor, and function. As a bartender or cocktail enthusiast, understanding these categories can elevate your drink game. Aperitifs are low-ABV aperitif drinks designed to stimulate the appetite, while digestifs (like the ever-popular Amaro) help settle the stomach after a meal. But there’s so much more to explore, from the best Amaro cocktails to the science behind why these drinks work the way they do. So, let’s break it all down: history, ingredients, cocktails, and how to use them behind the bar. By the end, you’ll not only know what is a digestif, but you’ll also be ready to mix, serve, and savor like a pro.
A Brief History: Where Did Aperitifs & Digestifs Come From?
The tradition of aperitif vs digestif dates back centuries. Aperitifs (from the Latin aperire, meaning “to open”) became popular in 19th-century Italy and France, where drinks like vermouth and Lillet were enjoyed before meals. Digestifs (from the Latin digestivus) emerged as herbal, bitter liqueurs meant to aid digestion, think Fernet-Branca or Averna.
Fun fact: Many early digestifs were medicinal tonics sold in pharmacies. Meanwhile, aperitifs like Aperol were marketed as chic, social drinks. Today, they’re staples in bars worldwide, from low-ABV aperitif drinks like spritzes to bold best Amaro cocktails like the Black Manhattan.
Ingredients Breakdown: What Makes Them Different?
Aperitifs: Bright, Bitter, & Light
Aperitifs are all about awakening the palate. They tend to be:
- Lower in alcohol (usually 15-25% ABV)
- Bitter or citrus-forward (hello, Campari!)
- Often sparkling or light-bodied (think Prosecco in an Aperol Spritz)
Popular Brands & Cocktails:
- Campari – Negroni, Americano
- Aperol – Aperol Spritz
- Lillet Blanc – Corpse Reviver #2
- Dry Vermouth – Martini, Bamboo Cocktail
Digestifs: Herbal, Bold, & Complex
Digestifs are richer, often sipped neat after dinner. Key traits:
- Higher ABV (usually 20-40% to aid digestion)
- Herbal, spicy, or woody flavors (thanks to roots, barks, and botanicals)
- Bitter-sweet balance (perfect for settling the stomach)
Popular Brands & Cocktails:
- Fernet-Branca – Industry Sour, Hanky Panky
- Averna – Black Manhattan
- Cynar – Cynar Spritz (yes, it works both ways!)
- Chartreuse – Last Word
Functional Uses Behind the Bar
Understanding aperitif vs digestif isn’t just about flavor, it’s about timing. Here’s how to use them effectively:
Aperitifs: The Pre-Meal Warm-Up
- Stimulate the appetite with bright, bitter flavors.
- Great for daytime drinking (low-ABV aperitif drinks = longer sessions).
- Perfect in spritzes or light cocktails – ideal for patio sipping.
Digestifs: The Post-Meal Finisher
- Aid digestion with herbal bitterness.
- Serve neat, on ice, or in stirred cocktails (like the best Amaro cocktails).
- Upsell as a nightcap – guests love a “digestif flight” after dinner.
Pro tip: If someone asks, “what is a digestif?”, offer a small pour of Amaro or Fernet. It’s an instant conversation starter!
Time to Experiment!
Now that you know the difference between aperitif vs digestif, it’s time to play. Try mixing:
- A low-ABV aperitif drink like a Lillet & soda with grapefruit.
- One of the best Amaro cocktails, like a Paper Plane (equal parts bourbon, Amaro Nonino, Aperol, lemon).
Stock your bar with a few key bottles (Campari, Averna, Fernet), and you’ll be ready for any sipping occasion.
So, what’s your favorite aperitif or digestif? Drop a comment, tag us in your creations, and let’s keep the conversation flowing.
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