MeMc Posted September 17, 2006 Share Posted September 17, 2006 I'm gathering some information for a piece on aperitifs and digestifs, Lillet Fernet, Pernod, etc. My questions are: 1) do you often find yourself drinking an aperitif before dinner or a digestif after, and if so, do you go out of your way to order one because it allegedly stimulates taste buds or aids in digestion? 2) what do you drink most often? 3) Just as prosecco and champagne before dinner has become more popular recently, have you observed other aperitifs/digestifs trends? In New York, I noticed Lillet and soda is popular; SF I think it's Fernet as a shot or with ginger ale, or whatever. Thanks for your help. Link to comment Share on other sites More sharing options...
Stretch Posted September 17, 2006 Share Posted September 17, 2006 This may be too international, but I can report that in London right now the aperitif of choice appears to be six pints of Stella, and the digestif three vodkas with Red Bull. Curry in between, by preference. Link to comment Share on other sites More sharing options...
shogun Posted September 17, 2006 Share Posted September 17, 2006 Depends on the situation for me. I actually tend to have aperitif more at home while I'm cooking (Since the next thing I'll be doing is eating, right?), and tend towards Campari or Lillet. When eating out, it depends on the restaurant and what kind of meal I'm in for. Tend again towards the Campari and soda, or something like a Martini. My most common restaurant aperitif is probably beer. I never really did the digistif thing until the power was Revealed to me by one Jake Parrott following a big meal at Ray's the Steaks. Tequila at Oyamel on the way home worked like magic! I was really surprised that it actually worked. Again, I usually do this more at home, after the fact, if I want/'need' one (Maybe I'm just cheap), and have Sambucca on hand as a specific digstif, and of course tequila (Agavero is good, too) and bourbon. Link to comment Share on other sites More sharing options...
Xochitl10 Posted September 18, 2006 Share Posted September 18, 2006 1) I tend to drink aperitifs far more frequently than digestifs, usually traditional cocktails. I drink cocktails because I enjoy them, rather than for appetite-whetting or digestive purposes. Although I did specifically order Fernet Branca and soda the afternoon after a night spent killing a bottle of Maker's Mark with a couple of other folks...it was refreshingly settling. 2) I can most frequently be found with either a Martini or a Manhattan in my hand. Gin only for the former, please. 3) I fear that I'm out of the trend loop, although I have noticed that more places are offering aged liquors (i.e., Cruzan Cane Ten) than I recall seeing previously. Link to comment Share on other sites More sharing options...
Jacques Gastreaux Posted September 18, 2006 Share Posted September 18, 2006 My opinion is that the whole notion that aperitifs stimulate taste buds and that digestifs aid in digestion is bullshit. They are both excuses for drinking, of which I wholeheartedly approve. Link to comment Share on other sites More sharing options...
Escoffier Posted September 18, 2006 Share Posted September 18, 2006 I do tend towards limoncello after Italian (especially Dino's limoncello). Seems to soothe the stomach and make that ride on the metro much smoother. Link to comment Share on other sites More sharing options...
oliveDC Posted September 18, 2006 Share Posted September 18, 2006 I typically order a kir royale if given the opportunity before a big meal out. I like to think "it's an aperitif!" even though I have no idea what effect it really has on me - other than that bubbly euphoric feeling. My mother goes for a campari and soda. Link to comment Share on other sites More sharing options...
demandalicious Posted September 18, 2006 Share Posted September 18, 2006 My digestif of choice is a glass of "the green stuff" (Pernod, yo - with water and ice) and a Parliament Light. Link to comment Share on other sites More sharing options...
Tweaked Posted September 18, 2006 Share Posted September 18, 2006 I do enjoy a glass of processco or champagne before dinner or else a well made whiskey sour...starts the meal off on a civilized note. I also enjoy a glass of madiera (or port) after dinner. Link to comment Share on other sites More sharing options...
cucas87 Posted September 18, 2006 Share Posted September 18, 2006 I enjoy Lillet (on the rocks, with lime) or some kind of sparkling wine before a meal. I enjoy digestifs but tend not to drink them too often. Perhaps it's worth a test run to see if they do in fact make me feel less full. Link to comment Share on other sites More sharing options...
Heather Posted September 18, 2006 Share Posted September 18, 2006 I like vermouth on the rocks, with a twist, or a gin martini before dinner. Every so often I try a sweeter cocktail (like the manhattan the other night at PS7) and while good, they don't whet my appetite like gin. Link to comment Share on other sites More sharing options...
deangold Posted September 18, 2006 Share Posted September 18, 2006 I like Campari or Luxardo Bitters. My favorite is not now available in DC: Aperol. Link to comment Share on other sites More sharing options...
Banco Posted September 18, 2006 Share Posted September 18, 2006 Gin, like most any spirit, deadens the palate, but a Beefeater martini up with a twist is still my aperitif of choice for most occasions simply because I love them. If I know the food will be extremely special and the focus of the evening, I'll order a good dry sherry instead, though even higher-end places often don't know how to store or serve it. My favorite is Lustau Almacenista. I also like a good manzanilla if I'll be having fish with a Mediterranean preparation. In the summer months I also love pastis as an aperitif, but the anis flavor has the effect of Novocain on the palate, so it really is not food friendly. For after dinner, I like a good tawny, like a stated age or an LBV. I'm partial to Taylor's; their LBV is one of the best. For the same purpose, Madeira is one of man's greatest inventions, but it's often hard to find a good selection. If a true digestif is required, I'll go for some bitters. That usually means Fernet, if bitters are available at all. Link to comment Share on other sites More sharing options...
cjsadler Posted September 18, 2006 Share Posted September 18, 2006 If I find myself ordering a 'digestif', especially a grappa, it's a sure sign that I've had too much to drink already. Link to comment Share on other sites More sharing options...
Pool Boy Posted September 19, 2006 Share Posted September 19, 2006 I like 'Underberg', an herbal digestif bitter, for the rare occasion where I have overindulged. Link to comment Share on other sites More sharing options...
jparrott Posted September 19, 2006 Share Posted September 19, 2006 In rough order of preference, when I want an appetite/digestion stimulant: Before: pink gin, martini, campari/soda, OGD-and-bitters After: marc, grappa, good rye, Ardbeg Link to comment Share on other sites More sharing options...
Scott Johnston Posted September 19, 2006 Share Posted September 19, 2006 My family often has a wee bit o sherry before dinner. I find it excites my palette and relaxes me a bit. Link to comment Share on other sites More sharing options...
Waitman Posted September 19, 2006 Share Posted September 19, 2006 I never bought the old saw that gin dulls the palate, though perhaps my palate is dull to begin with. Nothing gets the appetite raging like gin. After: Grand Marnier. Hardly a creatrive choice, but I do love the stuff. Greek Muscat is also excellent, and the least expensive dessert sticky (that tastes good) that I've been able to come up with. Link to comment Share on other sites More sharing options...
jparrott Posted September 19, 2006 Share Posted September 19, 2006 I have to admit, I don't get the Grand Marnier thing. Then again, most folks don't get grappa, so there you go. Link to comment Share on other sites More sharing options...
Waitman Posted September 19, 2006 Share Posted September 19, 2006 I have to admit, I don't get the Grand Marnier thing. Then again, most folks don't get grappa, so there you go. I always feel guilty about drinking it -- it seems very dilentantte-ish. Goes down good with a dessert souffle, though. When I was in Athens for an extended period I took to drinking raki, which is similar to grappa but from Crete, and having my one cigarette of the day after dinner. In Greece, unlike here, the raki is generally unflavored, though I did have some fine honey/spice raki at a fish taverna near Pireus. Raki is also part of a healthy Cretan breakfast, as well. Link to comment Share on other sites More sharing options...
jparrott Posted September 19, 2006 Share Posted September 19, 2006 And is not to be confused with Turkish raki, which is a pastis-type (tho higher in alcohol, usually) liquor analogous to Greek ouzo and Lebanese arak (which I adore). Link to comment Share on other sites More sharing options...
Heather Posted September 19, 2006 Share Posted September 19, 2006 When I was in Athens for an extended period I took to drinking raki, which is similar to grappa but from Crete, and having my one cigarette of the day after dinner.You should bring some to the picnic. They can use it to light the grills. Link to comment Share on other sites More sharing options...
Banco Posted September 19, 2006 Share Posted September 19, 2006 I never bought the old saw that gin dulls the palate, though perhaps my palate is dull to begin with. Nothing gets the appetite raging like gin. The palate and the appetite are two different things. The former involves the ability to distinguish flavor components in food and drink, the latter involves the desire for it. I can see where a spirit like gin could whet the appetite. It certainly seems to have that effect on me. But juniper-flavored alcohol is not a good thing to pass over the sensitive tissues in the mouth if you want to appreciate the nuances of flavor in food and wine. I doubt there are many professional tasters (of wine, coffee, or other commodities) who take a martini before settling down to work. Jake, your thoughts? Link to comment Share on other sites More sharing options...
jparrott Posted September 19, 2006 Share Posted September 19, 2006 I doubt there are many professional tasters (of wine, coffee, or other commodities) who take a martini before settling down to work. Jake, your thoughts?Sure, but those are other liquids and even if they weren't, professional evaluation and dining out are two different milieu, and a good cocktail is a lovely start to a recreational evening. Link to comment Share on other sites More sharing options...
Waitman Posted September 19, 2006 Share Posted September 19, 2006 The palate and the appetite are two different things. The former involves the ability to distinguish flavor components in food and drink, the latter involves the desire for it. I can see where a spirit like gin could whet the appetite. It certainly seems to have that effect on me. But juniper-flavored alcohol is not a good thing to pass over the sensitive tissues in the mouth if you want to appreciate the nuances of flavor in food and wine. I doubt there are many professional tasters (of wine, coffee, or other commodities) who take a martini before settling down to work. Jake, your thoughts? I'm reasonably clear on the difference between palate and appetite, and appreaciate nuance as much as the next guy. I'm just not convinced that that a couple of ounces of gin has a significant effect on the taste buds. Be an interesting experiment, though, possibly to be executed in the lab room of Ray's the Classics. (It should be noted that "taste" is, as we are relentlessly reminded, 90% (or whatever) smell. As I have given up snorting gin (unless a companion makes a particularly witty remark while I am in the midst of a martini) that portion of the equation remains unaffected.) Link to comment Share on other sites More sharing options...
alan7147 Posted September 20, 2006 Share Posted September 20, 2006 I have to admit, I don't get the Grand Marnier thing. Then again, most folks don't get grappa, so there you go. FWIW, I love grappa (have three types at home right now) and can't stand Grand Mariner in any incarnation aged or not Link to comment Share on other sites More sharing options...
jparrott Posted September 20, 2006 Share Posted September 20, 2006 Speaking of random stuff, anyone out there an expert on clear fruit spirits? I had the wonderful Reisetbauer apricot from Austria a few months back, but I can't say I know the category well. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted September 28, 2006 Share Posted September 28, 2006 Ahhh, the digestif. So what if the only thing it actually helps is your mental state (and sense of anaesthesia?) I kind of like the "when in Rome, do as the Romans do" plan. Except for China: there really isn't much reason to chase a perfectly good meal down with a blazing shot of Gaoliang, unless you no longer need your internal epithelial cells, or you're planning to spit into your car's air intake to get it started for the ride home. So it's grappa, or amaro, or Unicum, or schnapps, or akavit, or Pacharan, or Armagnac...you get the picture. Link to comment Share on other sites More sharing options...
Pool Boy Posted February 21, 2015 Share Posted February 21, 2015 I'm gathering some information for a piece on aperitifs and digestifs, Lillet Fernet, Pernod, etc. My questions are: 1) do you often find yourself drinking an aperitif before dinner or a digestif after, and if so, do you go out of your way to order one because it allegedly stimulates taste buds or aids in digestion? 2) what do you drink most often? 3) Just as prosecco and champagne before dinner has become more popular recently, have you observed other aperitifs/digestifs trends? In New York, I noticed Lillet and soda is popular; SF I think it's Fernet as a shot or with ginger ale, or whatever. Thanks for your help. I prefer a digestif myself. But will have a cocktail while rooting through menus and wine lists. When overstuffed, it is Underberg. Nothing cures you faster! But I like Fernet Branca, Pernod, straight rye (Bulleit is current favorite), limoncello, or even Frangelico. Link to comment Share on other sites More sharing options...
ad.mich Posted February 22, 2015 Share Posted February 22, 2015 Underberg is magical when you are overstuffed. MAGICAL. 1 Link to comment Share on other sites More sharing options...
cwkalish Posted April 22, 2015 Share Posted April 22, 2015 Anyone else making their own? I've found the spice market in Union Market has some good ingredients for vermouths/bitters/amaros. Link to comment Share on other sites More sharing options...
Rieux Posted April 22, 2015 Share Posted April 22, 2015 I am now addicted to Cardamaro. So delicious! Link to comment Share on other sites More sharing options...
bettyjoan Posted April 22, 2015 Share Posted April 22, 2015 I am now addicted to Cardamaro. So delicious! Me too!!! I first had it at Beauchert's, and then I went on a mission to find it for my home bar. We found it at Schneider's on the Hill. I like that it has a lower alcohol content than many amari, so it goes down a little smoother (but still has tons of flavor). 1 Link to comment Share on other sites More sharing options...
Rieux Posted April 22, 2015 Share Posted April 22, 2015 I had it at a friend's and tracked it down at the liquor store in Union Market. I also love that it is made with Cardoons and Blessed Thistle, as it is just fun to say both of those ingredients! Link to comment Share on other sites More sharing options...
Nervous Eater Posted April 23, 2015 Share Posted April 23, 2015 Me too!!! I first had it at Beauchert's, and then I went on a mission to find it for my home bar. We found it at Schneider's on the Hill. I like that it has a lower alcohol content than many amari, so it goes down a little smoother (but still has tons of flavor). Big fan of Cardamaro! Quick question - are you keeping the open bottle in your bar, or refrigerated? I've heard conflicting advince re: storage, due to the lower alcohol content. Same with Aperol and Campari. Right now I keep Campari in the bar, and the open Cardamaro/Aperol in the fridge (along with the Carpano). This may be completely unnecessary, not sure. Lately, before dinner, I'm a big fan of Cocchi Rosa and soda. After dinner, Fernet, Branca Menta, or Amaro Nonino on the rocks. Ace and Schnieder's have been my go-to spots for finding these. Link to comment Share on other sites More sharing options...
bettyjoan Posted April 23, 2015 Share Posted April 23, 2015 Big fan of Cardamaro! Quick question - are you keeping the open bottle in your bar, or refrigerated? I've heard conflicting advince re: storage, due to the lower alcohol content. Same with Aperol and Campari. Right now I keep Campari in the bar, and the open Cardamaro/Aperol in the fridge (along with the Carpano). This may be completely unnecessary, not sure. Lately, before dinner, I'm a big fan of Cocchi Rosa and soda. After dinner, Fernet, Branca Menta, or Amaro Nonino on the rocks. Ace and Schnieder's have been my go-to spots for finding these. I store Campari, Aperol, and Cardamaro in the bar - since that is what they do at restaurants/bars, I figured I'd do the same. There may be bars that refrigerate some of these things, but none that I've seen. Link to comment Share on other sites More sharing options...
Tweaked Posted May 6, 2015 Share Posted May 6, 2015 Team Etto (Peter Pastan and Kat Hamidi) and Team New Columbia Distillers are joining forces to produce Capitoline Vermouth. Sounds like it will be a larger distribution of the Vermouth that Etto produces in-house. Projected release Summer 2015. I'll cross post over on the New Columbia thread. Link to comment Share on other sites More sharing options...
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