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Looking for an appropriate 'Digestif' for after dinner - Page 2

post #16 of 21
12/26/09 at 3:28pm
Quote:
Originally Posted by Mark from Plano View Post
I thought that the joke was that "after dinner digestif" was redundant. Before dinner it would be an apertif, right?

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post #17 of 21
12/26/09 at 8:38pm
Thread Starter 
Quote:
Originally Posted by Huntsman View Post
Since you said Digestif, I am ruling out the sweet wines, fortified wines like Port and Sherry etc.

You also need it on the sweeter side, and something a woman would enjoy without, say, a wide familiarity with spirits. Ok, here goes:

Benedictine -- spicy, herbal, and sweet. Mix with brandy to bring the sugar down for the classic B&B

Yellow Chartreuse -- herbal, herbal, herbal. Very sweet.

Absinthe/Pernod -- somewhat sweet and a little bitter, but incredibly intense anise/liqorice. You have to love that to love absinthe. Not appropriate after every meal

Grappa-based liqueur, such as Jacopo Poli 'Miele' -- this is a honey-based liqueur, but made from acacia honey. It is very sweet but not overboard, and has a little pineyness to it which is refreshing after a meal.

Grand Marnier or Maderine Napoleon: Cognac redistilled with oranges. Lovely after a meal, as the pith of the orange is noticeable above the sweetness. Grand Marnier is from oranges, Napoleon is from Tangerines. The 100th anniversary Grand Marnier Centenaire is especially delightful and was my choice to serve last night.

Campari, which has been suggested, is beloved by me, but rare, rare, is the woman who truly enjoys it. I've only met one, and rare she most certainly was. It tastes like grapefruit rind with sugar.

I would suggest for a Digestif that you want something with a little bitterness -- you need that after a meal. So I suggest the Grand Marnier or the Miele.

~ H


I assume then that you drink the Graner Marnier neat? Also do you serve it in a tulip shaped cognac glass?

How about the others you mentioned? What is the correct serving glass for a digestif?
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post #18 of 21
12/26/09 at 8:50pm
before dinner, campari

between courses, calvados

after, port, brandy, gran marineir. I had a wonderful sour cherry brandy recently that I really liked.

there are a whole bunch of digestifs that come from various places in europe that are traditional for that particular city - most of them are sort of like jagermister, sweet, syropy and hard. killepitch comes from Dusseldorf, for instance, there is one from Budapest, and several from cities in Italy and central europe, probrably a hundred that I don't know about.
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post #19 of 21
12/27/09 at 12:49am
Quote:
Originally Posted by Huntsman View Post
Since you said Digestif, I am ruling out the sweet wines, fortified wines like Port and Sherry etc.

You also need it on the sweeter side, and something a woman would enjoy without, say, a wide familiarity with spirits. Ok, here goes:

Benedictine -- spicy, herbal, and sweet. Mix with brandy to bring the sugar down for the classic B&B

Yellow Chartreuse -- herbal, herbal, herbal. Very sweet.

Absinthe/Pernod -- somewhat sweet and a little bitter, but incredibly intense anise/liqorice. You have to love that to love absinthe. Not appropriate after every meal

Grappa-based liqueur, such as Jacopo Poli 'Miele' -- this is a honey-based liqueur, but made from acacia honey. It is very sweet but not overboard, and has a little pineyness to it which is refreshing after a meal.

Grand Marnier or Maderine Napoleon: Cognac redistilled with oranges. Lovely after a meal, as the pith of the orange is noticeable above the sweetness. Grand Marnier is from oranges, Napoleon is from Tangerines. The 100th anniversary Grand Marnier Centenaire is especially delightful and was my choice to serve last night.

Campari, which has been suggested, is beloved by me, but rare, rare, is the woman who truly enjoys it. I've only met one, and rare she most certainly was. It tastes like grapefruit rind with sugar.

I would suggest for a Digestif that you want something with a little bitterness -- you need that after a meal. So I suggest the Grand Marnier or the Miele.

~ H

^Knowledgeable Guy. Paint me Impressed.
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post #20 of 21
12/27/09 at 8:20pm
second the 'amari', like jaegermeister; Averna, Monte Negro, &c. Leon
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post #21 of 21
12/28/09 at 12:02am
Quote:
Originally Posted by Star View Post
I assume then that you drink the Graner Marnier neat? Also do you serve it in a tulip shaped cognac glass? How about the others you mentioned? What is the correct serving glass for a digestif?
Oh, I'm not too fussy. I usually serve GM in a snifter, just to use them for something. I have little figure-8 like grappa glasses for the grappas, and simple chimneys for the other liqueurs -- same as for fortified wines. Campari I take on the rocks, but more commonly as a Negroni.
Quote:
Originally Posted by Korben View Post
^Knowledgeable Guy. Paint me Impressed.
Thank you. This is a hobby of mine.
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Originally Posted by LeonM View Post
second the 'amari', like jaegermeister; Averna, Monte Negro, &c. Leon
I, too, love Amaris, but on the spectrum of flavor, they are kind of like drinking earth - very dark and dank. Lovely, but not much for the womenfolk. Averna is great and easy to find, my favorite is Amari Nonino. ~ H
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