Digestifs for the Holidays

Digestifs are hard liquors steeped with herbs or fruit, traditionally taken after a meal to aid in digestion. (Aperitifs, on the other hand, are drinks taken before the meal to stimulate the appetite.) SPOT talked to Ines Cabarrus, sommelier and faculty for Beverage Management at the Enderun Colleges, for some crystal clear advice on this soothing alcohol.

Digestifs (pronounced as dee-ges-teef or di-ges-tif) can help binge eaters during the holidays, when the temptation of food-laden tables is always within reach. “Historically, a digestif is an after dinner drink. It’s supposed to settle the stomach, to help you relax,” says Ines. Most digestifs are drank in one shot while others can be sipped slowly, washing away one’s excesses.

A spirited sampling

The most common digestifs include scotch, brandy, whisky and liqueurs. Fortified wines like port, sherry and Madeira are also digestifs. The alcohol content of a digestif is relatively high, depending on the type.

Ines recommends the calvados, an apple-flavored brandy that goes nice with cigars. Those who prefer to end the binge sweetly should settle for a liqueur. Liqueurs are made of “sugar, syrup and spirits, flavored with plants, fruit or herbs,” says Alexis Lichine in the New Encyclopedia of Wines and Spirits.

A bottle of Cognac Tesseron starts at P3800.00.

The most common examples are crème de menthe (the most traditionally used, flavored with peppermint), crème de banana (banana) and crème de cacao (cocoa). Cointreau, Grand Marnier, Amaretto, and Frangelico are also good examples of liqueurs.

Specific cuisines also have their own digestifs. In Italy, the tart and bitter but beautifully scented limoncello is a popular choice. I’ve had it at the end of a superb dinner at Antonio’s in Tagaytay, taken in one shot.

A bottle of Villa Masa Limoncello goes for about P1450.00.

Grappa is a clear, stronger Italian digestif. “Sometimes they put coffee beans in it so you enjoy it with your dessert or coffee,” says Ines. It is served on a small brandy glass to be sipped or drank in one shot. According to Ines, “the taste is similar to star anise.” The Greeks, on the other hand, say “Opa!” to their digestif, the Ouzo.

For people who want to enjoy their digestif together with their dessert, Ines recommends Bailey’s, Kahlua and Amarulla.

Where to find

Just before you go on a food binge, stock up on a digestif or two to share. Wine shops with a wide selection of products may carry the basic digestif, like at the Wine Depot. On Ines’ list is Ralph’s, which has a nice liqueur selection and carries all the basics like crème de menthe, crème de banana, etc. For more refined digestifs, head over to specialty stores like Bacchus, Barcino Gourmet (for the port and sherry), and The Distillery (brandy and single malt scotch). Ask the sommelier for recommendations.

Make your own

For Grappa, a bottle of Paolo Berta (left) can cost anywhere to P5600.00 and above. The prices for the Michele Chiarlo and Rairi (right) starts at P1800.00.

While it is more convenient to purchase a digestif, it is also possible to experiment with making one at home. “You can do something like an infusion. You can add flavor to alcohol that has no taste like vodka, for example,” says Ines. A bottle of vodka should be steeped with any of the following: strawberries, mixed berries, black peppercorns, cinnamon sticks, or vanilla pods.

The flavoring agents are left inside the bottle to steep for three days. “After three days, the flavor already comes out. No matter how long you leave it, it’s not going to change anymore,” says Ines. She also recommends using fresh mint leaves or sliced fresh pineapples.  Reliable brands like Absolut, Smirnoff, and Stolichnaya are recommended.

Text by Jenny B. Orillos. Digestif bottles shot on location at Bacchus Epicerie.

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