The 5 Major Differences Between Aperitif and Digestif

Though less common in the U.S., the apéritif (or apéro, in France) is a cherished tradition across most of Europe. This pre-dinner ritual is not just about the drinks; it’s a chance to gather with friends, unwind, and prepare for the meal ahead.

But the French know that how you finish a meal is just as important as how you start it. That’s where the digestif comes in. These small yet serious after-dinner drinks help to settle the stomach and mark the perfect end to a great meal. Looking to learn more about these booze-soaked rituals? Let’s break down the five major differences between apéritifs and digestifs.

Difference #1: Definition of Apéritif vs. Digestif

An apéritif is a pre-dinner alcoholic beverage consumed with the purpose of stimulating the palate and getting the body ready for a big meal ahead. Apéritifs are generally dry anf salty though sweet versions exist. They are commonly served with small hors d'oeuvres or finger foods, such as nuts, cheese, olives, or paté. In France, the practice of consuming this beverage and snack combo prior to dinner is commonly referred to as apéro. The word "apéritif" comes from aperire, the Latin verb for ‘to open.’

Digestifs are alcoholic beverages served after a meal to help settle the stomach and commence the digestion process. These beverages tend to be stronger in alcohol content than apéritifs and are usually taken neat. When served after coffee, digestifs are referred to as pousse-café. Bitter distillates, such as Italian amari and other liqueurs, are commonly served, as their herb-heavy content is believed to help with the digestion process.

Difference #2: History

The practices of consuming  both apéritifs and digestifs date back over 1,500 years. However, the aperitivo practice became common in Europe, specifically Italy, during the 1800s. Café culture in major Italian cities (Rome, Turin, and Genoa) are credited with making the ritual of the pre-dinner drink fashionable. In France, the practice became popular during the mid-19th century, when local chemist Joseph Dubonnet crafted his eponymous quinine-based brew to fight malaria. To hide the strong quinine-driven flavors of the concoction, Dubonnet macerated a handful of herbs and spices into the blend. It’s said that Dubonnet’s wife enjoyed the potion so much that she began to share its joys with her friends before and after long meals.

Digestifs on the other hand  were originally used for medicinal purposes. The strong drink were generally prescribed for every sickness under the sun, from stomach pains to other ailments. By the 1700s, digestifs finally made their way to the table, with the primary use of aiding in digestion after a long meal.

Difference #3: Timing

The main difference between apéritifs and digestifs is the time of day at which they’re consumed, as well as their level of sweetness. Apéritifs are served before a meal and are generally drier, whereas digestifs are served after a meal and tend to be sweet, stronger in alcohol, and/or more bitter.

Difference #4: Beverage Specifics

Popular apéritif drink choices include vermouth, pastis, dry sherry, and Champagne. Dry, acid-driven white wines are also frequently consumed. In France, apéritif options can vary by region. In the south, pastis is commonly sipped before dinner, whereas Calvados is more fashionable in Normandy. Throughout the country, Kir (blanc-cassis) is a popular apéritif pick. This basic cocktail is crafted from blackcurrant liqueur (crème de cassis) and a splash of white wine, traditionally Aligoté from Burgundy. When the Aligoté is replaced with Champagne, the cocktail is referred to as a Kir Royal.

Common digestifs include fortified wine (sweet sherry, port, madeira), various brandies (cognac, chacha, grappa), bitter liqueurs (Fernet, Chartreuse, Sambuca), or other distilled liquors (ouzo, mezcal, aquavit).

Difference #5: Preparation

Apéritifs are usually served with a light savory snack or appetizer, so simply grab some chips, nuts, or briny olives, pour them into a small dish, and pop open something dry and delicious to sip. For a heartier apéritif, slice up some baguette, snag some artisanal cheese, grab a saucisson, and curate a customized charcuterie board at home.

Digestifs are simple. Pop, pour, and let the digestion commence. Although digestifs generally don’t include food, as they are consumed after long and robust meals, you can serve a small cookie or biscotti alongside a pour of something strong to add a nice touch.

From First Sip to Final Toast: The Role of Aperitifs and Digestifs

The Science of Stimulating the Appetite

Aperitifs are meant to stimulate the appetite, a concept rooted in their name. These drinks usually have dry, bitter or herbal flavors like pastis or Suze which are said to help prepare the stomach for food. Knowing that lunch or dinner in France can sometimes last for several hours, a warm-up session for your belly seems like a wise choice. Served chilled or on the rocks, these drinks are a refreshing way to start a meal and the whole dining experience.

The Refreshing Side of Light Aperitifs

Light aperitifs like Champagne (or any other bubbly wine) or a simple pastis are perfect for casual gatherings or warm evenings. These have lower alcohol content and a lighter flavor profile, ideal to start a supper or a party. Their effervescence and brightness whet the appetite and set the tone for the occasion.

Sweet and Bitter in Digestifs

Spirits like calvados or cognac and herbal liqueurs like Chartreuse or Bénédictine are strong and complex choices, a perfect recipe to calm the stomach after a big feast. Sweet fortified wines like Lillet, Muscat or Pineau des Charentes are also common, and make a nice contrasting finish to a meal that started with drier aperitifs. Served neat or over ice they conclude procedings with elegance and warmth.

Herbs and Spices: The Heart of Digestif Flavors

Herbal liqueurs have been associated with digestion for ages, a strong alcohol base mixed with a blend of herbs and spices. Chartreuse and Génépi are just a couple of French classics, These are typically served neat so their distinct and complex flavors can shine. Digestifs like these are a soothing end to a big gathering.

Regional Aperitif and Digestif Varieties: A Tour of French Specialties

France's regions each boast their own unique aperitifs and digestifs, reflecting local ingredients and traditions.

In Provence, Pastis is the star – a refreshing anise-flavored spirit that is usually served over ice with water. Pastis was invented at the beginning of the 20th century, it’s an apéro classic in sunny Provence.

In Burgundy, Kir is the go-to apéritif – a simple yet elegant aperitif, made from black-currant liqueur Crème de Cassis and white wine (traditionally Aligoté). Kir appeared in the mid-20th century and was named after Mayor of Dijon Canon Félix Kir to advocate local products.

In Cognac, the preferred drink is Pineau des Charentes – a sweet fortified wine produced by blending Cognac and grape juice. This “vin de liqueur“ with its rich, fruity flavor, is also perfect as a digestif after a hearty meal.

All of these spirits and wines are a reflection of the living environment of their respective regions: herbs of Provence, fruits of Burgundy, vineyards of Cognac, and the rich soils of Armagnac all contribute to the distinct flavors of each drink. Whether you enjoy them before a meal or as a finishing touch, these beverages will offer you a true taste of French culture. Try pairing Pastis with olives; Kir with light appetizers or Pineau des Charentes with an aged Comté for a full experience.

Exploring Non-Alcoholic Aperitifs

Non-alcoholic aperitifs and mocktails are becoming more and more popular as people look for more sophisticated alcohol-free options. Made with the same care as the original beverages, these alcohol-free drinks use herbs, spices, and botanicals to create rich flavors, often mimicking the bitterness and aroma of traditional aperitifs.