![]() ![]() Different things can be drunk as aperitifs and digestifs, but usually it’ll be a liqueur, an Amaro (bitter liqueurs), brandy, or fortified wine. In this case it isn’t so much about the contents of the drink as the timing: the terms digestif/digestivo and aperitif/apertivo refer to kinds of alcoholic beverages that are drunk as either a way to stimulate the appetite (aperitif) or as a way to begin the metabolic unwinding process after a meal (digestif). (In Europe, a “cordial” may refer to something sweet that’s alcohol free.)īut is this cordial a digestif or an aperitif? Or a digestive or apertivo? Don’t worry! Even when French and Italian terms come into play, it’s all still pretty simple. If someone offers you a cordial, usually after dinner, maybe even as dessert, expect a sweet, flavored alcoholic beverage served in small quantities. And just as spirits is the same thing as liquor, a liqueur is basically the same as a cordial. Liqueur is made from liquor it’s sweetened, often flavored (think almondy Amaretto or chocolatey Crème de Cacao), and generally lower proof. Thankfully, for our purposes, and most purposes in the selling and consumption of fermented, distilled beverages, “ spirits” and “ liquor” are the same thing: a hard (the hardest) alcohol product made by distillation, often clocking in around the 40% ABV mark, possibly flavored but always unsweetened-the stuff of good sipping, hearty toasting, and ill-conceived drinking contests.īut what about liqueur? That one’s pretty easy, too. Which shouldn’t be confused with liqueur…Right?Īlcohol terminology can get confusing. When we want hard alcohol, we go to a liquor store.
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