What Are Digestifs and Do They Really Work? A Gastroenterologist Weighs In

Coffee, espresso and tea are offered as an after-dinner drink at many sit-down restaurants. As are a whole other category of beverages, which are referred to collectively as “digestifs.” You may also have heard specific names—or noticed the bottles—of Fernet-Branca, Amaro Averna or grappa. 

But have you ever really thought about the definition of digestifs? Or perhaps you’ve wondered what makes a drink fall under that umbrella. Read on for answers to all of the above, plus a gut-health doctor spills about whether digestifs really live up to their name.

What Are Digestifs?

What’s in a name? In French, “digestif” translates to “digestive.” In Italian, you may hear this referred to with either the feminine “digestiva” or masculine “digestivo” terms.

These monikers are a pretty great clue about the answer to “What are digestifs?” The word actually refers to both the drink itself and the time when you drink it, which is typically after a meal, explains Bob Higginbotham, director of operations at the French brasserie Venteux in Chicago. 

“A variety of alcoholic beverages fall into this category. They usually are high in alcohol content and showcase a deep, often robust, flavor profile,” Higginbotham says. “Often they can contain ingredients designed to soothe your stomach or contain other medicinal benefits.”

A wide range of digestifs exist, all with an aim to aid in digestion. Fortified wines, liqueurs and aged liquors are all considered digestifs—as are cocktails made with these ingredients. Digestif flavors range from bittersweet and medicinal to caramelly to fruity and sweet.

“Most, but certainly not all, digestifs are notably bitter, and are often made with herbs, roots, bark, spices, fruit or flowers,” says Bijan Ghiai, beverage director at the fine-dining restaurant Urban Hill in Salt Lake City. “In my opinion, they’re the perfect way to finish a wonderful meal with an exclamation point.”

In many cultures, digestifs are enjoyed as after-dinner drinks, but digestifs can be enjoyed throughout a meal, along with dessert or as a less-sweet substitute for the final course, Higginbotham adds.  

Digestifs are more en vogue in European countries than most places stateside, since American dinners are often faster-paced and a single course rather than a long, leisurely event. You can certainly still find all of these beverages in the U.S., though, either on restaurant menus or to grab from the liquor store to stock in your home bar.

RELATED: 6 Ways Stress Can Mess with Your Digestion

The Most Common Types of Digestifs

Due to their soothing herb and spice infusions, some digestifs were originally marketed as medicinal tonics. But today, you’ll find them promoted either by brand name or under a category. The main types of digestifs include: 

• Aged liquors. Everything from añejo tequilas to brandy can double as an anytime cocktail base and a digestif.
• Liqueurs can fall under different flavor classifications. The most common digestif liqueurs are bitter (amaro, Averna, Malört), herbal (Chartreuse, Fernet, aquavit) or sweet (limoncello, Grand Marnier).
• Fortified wines, such as port, sherry or sweet vermouth.

For a spirit-free option, balsamic vinegar can actually double as a digestif. The active ingredient in this versatile pantry staple is acetic acid, which contains gut-friendly probiotics, per a 2017 review in Food Chemistry. Italians, especially those in or near the prime balsamic-producing regions like Modena, sip on balsamic spritzes or the rich vinegar thinned out with water after meals. (On its own, vinegar is extremely acidic and should not be sipped straight.) Tangy yet sweet balsamic is essentially concentrated, fermented grape juice, so why not? 

How and When to Drink Digestifs, According to Bartenders

Liz Davar, beverage director at Italian restaurant L’antica Pizzeria da Michele in Los Angeles, suggests ordering a digestif at the end of your meal, either with dessert or after it. Stick to a 1- to 2-ounce pour, “and room temperature is a must,” Higginbotham says.

Some individuals prefer to enjoy their digestif as part of a cocktail. Try a boozy coffee, hot toddy, Manhattan, Sazerac or Negroni Sbagliato if you’d like to give this a shot.

When a host says, “Oh, no need to bring anything but yourself,” a bottle of amaro or another digestif is a unique alternative to the traditional bottle of wine. (That is, as long as you’re sure the recipient drinks. Otherwise consider one of these thoughtful food gifts that they can enjoy at another time.)

RELATED: How to Digest Food Faster, According to a Dietitian

Do Digestifs Actually Help with Digestion?

Some older scientific research, such as a 2015 article in Evidence-Based Complementary and Alternative Medicine, hints at the fact that consuming bitter ingredients might help prevent indigestion, but “there’s not really any direct evidence to support that digestifs help with digestion,” explains Andrew Moore, M.D., a gastroenterologist for NorthShore Medical Group in Chicago. 

Those who do notice improved digestion may be experiencing it due to the actual soothing ingredients in the digestif, such as herbs, spices and bitters. However, the benefit may also be the placebo effect at play or related to the fact that digestifs are typically enjoyed at the end of a meal you’re not rushing through. Eating at a rapid pace may increase the amount of air you swallow, which can lead to bloating and gas.

How to Support Digestion, According to a Gastroenterologist

If you’re seeking a more science-backed way to give some love to your gut after a meal, Moore recommends the following Rx:

• Take a walk. In addition to helping keep blood sugar spikes in check, taking a stroll after a meal “has been shown to decrease gastric emptying time, which may help with symptoms of bloating and reflux often experienced after a meal,” Moore explains. Skip the CrossFit class or sprint workout; vigorous exercise may slow gastric emptying.
• Skip the fizz. Avoid carbonated drinks during and after a meal (sorry, gin and tonic and spritz devotees), as they can contribute to bloating and gas after a meal. Instead, try drinks for better digestion, such as kombucha and prune juice.
• Fuel wisely. Aim to avoid eating beyond your fullness levels. It’s also important not to eat too little; those who eat less than what they need are also at higher risk for digestive issues. And steer clear of supremely rich and fatty fare, “as this can slow gastric emptying,” Moore confirms. Instead, try to fuel up with smaller, more frequent meals that are rich in fruits and vegetables, and drink plenty of water alongside, he suggests. A great place to start building your shopping list or narrowing down your menu choices? Choose foods that help support your GI tract, such as oats, pineapple and chia seeds.

The Bottom Line

Digestifs are a tasty and leisurely way to tie a bow on a beautiful meal. If you enjoy the bitter, herbal or sweet flavors of a digestif after you dine, and don’t have any alcohol disorder or dependence issues (or any medical or pharmaceutical interactions), feel free to enjoy in moderation. Just don’t rely on a digestif to actually alleviate digestive distress. Other tried-and-true gut health-supporting strategies are a better bet.