Digestifs go back centuries, born from monastic and apothecary traditions, a term that was born from the French word for “digestive.”
A digestif is an alcoholic drink that is typically consumed after a meal as a way to aid in digestion. As a tourist in Italy, excited to try Limoncello for the first time, I found myself confused when my drink did not come during the meal (and almost thought the server forgot the beverage entirely). However, I quickly learned that the digestif is served after the meal — and that each country has its own take on the concept of a digestif. From Italy’s Limoncello to Malta’s Bajtra, here’s what makes a digestif more than just a nightcap.
The purpose of digestifs
“A digestif isn’t just a nightcap—it’s functional. The botanicals stimulate appetite, ease digestion, and bring balance. It’s both useful and enjoyable,” says Edoardo Branca, Board President of Branca USA. “There is some science behind it, too—herbs like gentian or chamomile are known for their digestive benefits. But the ritual matters just as much. Every Sunday since I was born, my whole family gathers for a big meal, and we always finish with a meditative Fernet. It’s our moment to sit, talk, and enjoy everything that those 27 herbs bring together.”
Though there is some science to digestifs, many find that the act of drinking them is more about culture.
“The botanicals, herbs, citrus peels, roots, and other ingredients create flavors that provide a digestive aid, sure. Though I think digestifs are more about slowing down after a big meal to savor the moment and have a little liquid dessert. The digestif course also helps extend the meal when you’re having a good time around the dinner table with friends and family, says Kyle Harder, Founder of See the Elephant Amaro.
Regional digestif variations
“Each country has its own take [on the difestif]—cognac in France, herbal liqueurs in Spain, bitters in Germany. In Italy, amari like Fernet-Branca are part of everyday culture. What excites me is how this Italian ritual has traveled—the U.S. has embraced Fernet as a bartender’s handshake, making its way to beyond dinner tables,” says Branca.
Fernet-Branca, for example, dates back to 1845 during the Cholera epidemic when people suffered from stomach pain and had no appetite. At the time, Fernet was taken as a tonic to smooth the stomach, increase appetite, and give people the strength to eat again.
During my recent trip to Malta, I got the chance to try Malta’s variation of a digestif, known as Bajtra. This prickly pear liqueur had a sweet and fruity taste, perfect for bringing a great meal to an end. While in Italy, I was surprised to find so many variations of the classic Limoncello, such as the “Meloncello,” a creamy Italian liqueur made with sweet cantaloupe melon. For those not used to digestifs — beware. These tiny “shots” tend to have a high alcohol content compared to drinks that are served before a meal.
If you’re traveling to a new country, particularly across Europe, give a regional digestif a try. From fortified wines in Portugal to Cognac in France, I found the concept of the digestif to be fun and educational (and also delicious).
