Spirits Glossary: Know Your Aperitifs from Your Digestifs

When you sit down at a table in Italy, France, or Spain, chances are you’ll notice something unique about how drinks are enjoyed. A light, herbal aperitif might be served before the meal to awaken your appetite. Hours later, when the feast winds down, a complex, sometimes bitter digestif may be poured to aid digestion. These traditions are more than charming rituals—they’re centuries-old practices that tell us about culture, flavor, and the role spirits play in dining.

This guide will take you through the essential glossary of aperitifs and digestifs, helping you know your vermouth from your amaro, your pastis from your port. Whether you’re curating your home bar, designing the perfect dinner party, or simply curious about what to order next time you travel, this is your go-to reference.

Aperitif comes from the Latin aperire, meaning “to open.” These are drinks served before a meal, typically dry, bitter, or lightly aromatic, designed to stimulate the appetite without overwhelming the palate. Think of them as a gentle prelude.

Digestif, on the other hand, comes from the Latin digestivus, meaning “to aid digestion.” Served after a meal, digestifs are often richer, more robust, or herbaceous. They’re not just about taste—they’re part of a cultural belief that certain bitter, botanical, or fortified drinks help the stomach settle after indulgence.

Vermouth

• What it is: A fortified wine flavored with herbs, spices, and botanicals.

• Style notes: Comes in dry (French-style), sweet (Italian-style), and bianco (slightly sweet white) variations.

• How it’s enjoyed: Chilled on its own, with soda, or in cocktails like the Martini and Negroni.
  
  

Pastis

• Origin: Southern France.

• Flavor: Anise-based, with notes of licorice and herbs.

• Tradition: Diluted with water, turning from clear to milky. Perfect for long, lazy afternoons.

Arak

• Origin: The Levant (Lebanon, Syria, Jordan, and surrounding regions).

• Flavor: Strongly anise-flavored, similar to pastis or ouzo.

• Tradition: Always diluted with water (turning cloudy) and sipped slowly, often shared with mezze spreads of small dishes, grilled meats, and seafood.

• Occasion: While it doesn’t fit neatly into Western aperitif/digestif categories, it’s closest to an aperitif in style—stimulating and social, meant to accompany the start and flow of a meal.

Aperol & Campari

• Aperol: Bright orange, lower alcohol, flavors of orange, rhubarb, and gentian. Star of the Aperol Spritz.

• Campari: More bitter, higher alcohol, ruby red. Used in Negronis or served simply with soda.
  
  

Lillet

• Region: Bordeaux, France.

• What it is: A blend of wine, citrus liqueurs, and quinine.

• Best enjoyed: Over ice with an orange slice—fresh, zesty, slightly floral.
  
  

Sherry (Dry Styles)

• Types: Fino and Manzanilla.

• Profile: Light, dry, nutty.

• Pairing: Ideal before tapas or seafood meals.

Amaro

• Meaning: Italian for “bitter."

• Varieties: Countless, from lighter (Averna) to intense (Fernet-Branca).

• Flavor: Herbs, roots, citrus peels, spices. Each brand has a secret recipe.

• Culture: A staple in Italy—every region has its own favorite amaro.
  
  

Port

• What it is: Fortified wine from Portugal’s Douro Valley.

• Styles: Ruby (bright, fruity), Tawny (aged, nutty, caramelized), Vintage (rare, collectible).

• Occasion: Served after dinner with cheese, chocolate, or nuts.
  
  

Cognac & Armagnac

• Cognac: Double-distilled brandy from France’s Cognac region. Smooth, elegant, often aged.

• Armagnac: Single-distilled, more rustic, earthy, and powerful.

• Role: Luxurious digestifs for sipping slowly.
  
  

Grappa

• Origin: Italy.

• What it is: A spirit distilled from grape pomace (skins, seeds, stems left after winemaking).

• Character: Can be fiery and rustic or refined and aromatic.
  
  

Liqueurs

• Examples: Chartreuse, Benedictine, Drambuie, Baileys.

• Profile: Sweetened spirits infused with herbs, spices, cream, or honey.

• Purpose: Some are medicinal, others indulgent—each with a story.

Part of the magic of aperitifs and digestifs lies not just in the flavors, but in the ritual.

• In France, an aperitif is a social moment, often with light snacks before dinner.

• In Italy, the aperitivo hour is a way of life—bars fill with people sipping spritzes and nibbling olives, cheeses, and cured meats.

• In Spain, sherry sets the stage for tapas, while brandy might appear to close the night.

• In the Levant, arak is a centerpiece of long meals with mezze, sipped throughout conversations and courses.

• In Northern Europe, aquavit and schnapps bridge into meals and beyond.
  
  

These practices remind us that drinking is not just about the liquid—it’s about the pause, the gathering, the conversation.

You don’t need an extensive bar to enjoy these traditions at home. Start simple:

• For Aperitifs: Dry vermouth, Aperol, a bottle of fino sherry, and arak if you’d like to explore Middle Eastern traditions.

• For Digestifs: One amaro (like Averna), a good Cognac, and perhaps a bottle of tawny port.

From there, explore regional specialties. Try Chartreuse from France, or Limoncello from southern Italy. Add depth and variety gradually.

Some of the world’s most famous cocktails blur the line between aperitif and digestif:

• Negroni (Campari, sweet vermouth, gin) – Aperitif classic.

• Manhattan (Rye whiskey, sweet vermouth, bitters) – Can lean aperitif or digestif.

• Espresso Martini – Modern digestif-inspired cocktail.

• Amaro Spritz – A lighter, post-dinner twist.
  
  

Cocktail culture has breathed new life into these traditions, making them more versatile and appealing to younger audiences.

Knowing your aperitifs from your digestifs is more than trivia—it’s a key to enjoying drinks the way different cultures have for centuries. Aperitifs are about anticipation, setting the table for flavors to come. Digestifs are about reflection, savoring the meal that just was. Together, they frame the dining experience with balance and intention.

Next time you dine, take a moment to pause with an aperitif and linger with a digestif. You’ll discover that the meal feels fuller, the company warmer, and the night somehow richer.