Editing Apéritif and digestif

{{Short description|Alcoholic drink normally served before or after a meal}}
{{Redirect-multi|3|Apéritif|Aperitivo|Digestivo|the Hannibal episodes|Apéritif (Hannibal)|and|Aperitivo (Hannibal)|and|Digestivo (Hannibal)}}

'''Apéritifs''' ({{IPAc-en|ə|ˈ|p|ɛr|ᵻ|t|iː|f}}; {{IPA|fr|apeʁitif|lang}}) and '''digestifs''' ({{IPAc-en|d|iː|ʒ|ɛ|ˈ|s|t|iː|f}}) are drinks, typically [[Alcoholic beverage|alcoholic]], that are normally served respectively before and after a meal.

==Apéritif==
[[Image:CatavinoEnMano.jpg|thumb|upright|[[Fino]] sherry is a classic apéritif.]]
An apéritif is an alcoholic beverage usually served before a meal to stimulate the [[appetite]], and is usually dry rather than sweet. Common choices for an apéritif are [[vermouth]]; [[champagne]]; [[pastis]]; [[gin]]; [[ouzo]]; [[fino]]; [[amontillado]] or other styles of dry [[sherry]] (but not usually cream or [[oloroso]] blended sherry, which is very sweet and rich). 

An apéritif may be served with an [[hors d'oeuvre]] or [[amuse-bouche]], such as [[cracker (food)|crackers]], [[cheese]], [[pâté]], [[quiche]] or [[olive]]s.<ref>Lichine, Alexis. ''Alexis Lichine's New Encyclopedia of Wines & Spirits'' (5th edition) (New York: Alfred A. Knopf, 1987), 75.</ref><ref>Robinson, Jancis. ''The Oxford Companion to Wine'' (3rd edition) (Oxford University Press: 2006), 26.</ref>

Apéritif is a French word derived from the Latin verb {{Lang|la|aperire}}, which means "to open".<ref>{{cite web|url=https://www.everydayhealth.com/diet-nutrition/why-how-serving-aperitif/ |date=November 15, 2017 |title=The Why and How Of Serving An Aperitif |work=[[Everyday Health]] |access-date=July 14, 2020}}</ref> The French colloquial word for apéritif is ''{{Lang|fr|apéro}}''.

===History===
Apéritifs have existed since at least the fifth century as evidenced by the statement in [[Philokalia]] "People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'—presumably because they open a way to the stomach for the vast meal which is to follow."<ref>The Philokalia: Vol. 1; St. Diadochos of Photiki, ''On Spiritual Knowledge''; p. 267. Faber and Faber, Inc. New York, New York; 1979.</ref>

In 1796, [[Turin]] distiller [[Antonio Carpano]] invented modern vermouth.<ref>{{cite web|url=https://www.lifeinitaly.com/history-of-food/the-old-history-of-aperitivo|title=The Old History of the Aperitivo|last=Bezzone|first=Francesca|date=November 12, 2019|website=Life in Italy|access-date=December 5, 2019}}</ref><ref name=Mixellany>{{cite book|last=Brown & Miller|first=Jared & Anistatia|title=The Mixellany Guide to Vermouth & Other Aperitifs|year=2011|publisher=Mixellany Limited|isbn=978-1-907434-29-7|pages=44}}</ref> 

[[File:Aperitif for five.jpg|thumb|right|Apéritifs paired with mixed nuts and bread twists]]

Apéritifs became widespread in 19th century [[Italy]], where they were being served in fashionable cafés in Turin (where modern vermouth was created), [[Rome]], [[Genoa]], [[Florence]], [[Milan]] and [[Venice]]. 

An apéritif known as [[Dubonnet]] was introduced in France in 1846, created by chemist Joseph Dubonnet as a means of delivering [[malaria]]-fighting [[quinine]]. The medicine was a bitter brew, so he developed a formula of herbs and spices to mask quinine's sharp flavor, and it worked so well that the recipe has remained well-guarded ever since. [[French Foreign Legion]] soldiers made use of it in [[mosquito]]-infested [[Northern Africa]]. Dubonnet's wife was so fond of the drink that she had all her friends try it, and its popularity spread.{{citation needed|date=June 2017}}

Apéritifs became very popular in Europe, an appeal that crossed the Atlantic; by 1900 they were also commonly served in the United States.

In Spain and in some countries of [[Latin America]] apéritifs have been a staple of [[tapas]] for centuries.{{citation needed|date=June 2017}}. The custom of having [[appetizer]]s with an apéritif crossed the Atlantic in the opposite direction in the 1970s, where the habit of a substantial food offering being paired with the purchase of a drink during [[happy hour]] in the United States pushed the development of a more food-heavy aperitivo course in Italy as well.<ref>{{Cite web|url=https://www.huffpost.com/entry/the-italian-aperitivo_b_6403746|title=The Italian Aperitivo|date=January 5, 2015|website=HuffPost}}</ref>

===Types===
There is no single alcoholic drink that is always served as an apéritif. [[Fortified wine]], [[liqueur]], and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline.
* In France, the apéritif varies from region to region: [[pastis]] is popular in the south of France, [[Calvados]] [[brandy]] in the Normandy region, [[Crémant d'Alsace]] in the eastern region. [[Champagne]] wine or [[cognac]] may also be served. [[Kir (cocktail)|Kir]], also called Blanc-cassis, is a common and very popular apéritif-cocktail made with a measure of [[crème de cassis]] (blackcurrant liqueur) topped up with [[white wine]] like bourgogne aligoté. The word "''[[Kir royal|Kir Royal]]''" is used when white wine is replaced with a Champagne wine. A simple glass of red wine, such as [[Beaujolais nouveau]], can also be presented as an apéritif, accompanied by [[amuse-bouche]]s.
* In Italy, [[vermouth]] or wine may be served as the apéritif (called ''aperitivo''). [[Martini (vermouth)|Martini]], [[Aperol Spritz]] and [[Campari]] with soda are also popular aperitivo drinks of choice.
* In the [[Eastern Mediterranean]], [[Arak (drink)|arak]] is served with ''[[meze]]''.{{citation needed|date=June 2017}}
* In Britain and Ireland [[sherry]] and dry [[madeira wine|Madeira]] are traditional apéritifs.

==Digestif==
[[File:Le Mont Corbier digestif, 2023.jpg|thumb|Le Mont Corbier liqueur served as a digestif]]
A digestif is an alcoholic beverage served after a meal, traditionally believed to aid digestion<ref>{{Dictionary.com|Digestif|accessdate=6 March 2015}}</ref> although there is no strong evidence to support this.<ref>{{Cite journal |last1=Steiner |first1=Jennifer L. |last2=Crowell |first2=Kristen T. |last3=Lang |first3=Charles H. |date=2015-09-29 |title=Impact of Alcohol on Glycemic Control and Insulin Action |journal=Biomolecules |volume=5 |issue=4 |pages=2223–2246 |doi=10.3390/biom5042223 |issn=2218-273X |pmc=4693236 |pmid=26426068|doi-access=free }}</ref> When served after a coffee course, it may be called ''pousse-café''.<ref>{{Dictionary.com|pousse-café|accessdate=6 March 2015}}</ref> Digestifs are usually taken [[Bartending_terminology#Neat|neat]].

Common kinds of digestif include: 
* [[Brandy]] ([[cognac]], [[Armagnac]], [[alembic]]-made) 
** [[Chacha (brandy)|Chacha]]
** ''[[Eau de vie]]'' ([[Fruit brandy|fruit brandies]], [[schnapps]], [[Calvados]])
** [[Pomace brandy]] ([[grappa]])
** [[Tsikoudia]]
** [[Orujo]]
* [[Fortified wine]]s (sweet [[sherry]] (usually cream or [[oloroso]] sherry), [[Vermouth]], [[port wine|port]], [[Madeira wine|Madeira]], and [[ratafia]])
* [[Liqueur]]s bitter or sweet ([[Drambuie]], [[amaretto]], [[Bénédictine]], [[Amaro (liqueur)|amari]] (such as [[fernet]]), [[Kräuterlikör|herbal liqueur]], [[sambuca]], [[Chartreuse (liqueur)|Chartreuse]], [[Galliano (liqueur)|Galliano]], [[Grand Marnier]], [[Jägermeister]], [[Irish Mist]], [[Kahlúa]], [[limoncello]], [[Herbs de Majorca]], [[Licor Beirão|Beirão]], [[pelinkovac]], [[Unicum]], [[Underberg]], [[Fernet-Branca]], [[Mirto (liqueur)|mirto]], [[Jeppson's Malört]])
* Distilled liquors ([[ouzo]], [[schnapps]], [[tequila]] or [[akvavit]])
* Liquor cocktails ([[Black Russian]], [[Rusty nail (cocktail)|Rusty nail]], etc.)

Bitter digestifs typically contain [[carminative]] herbs, with the intention of aiding digestion.<ref>{{cite book| last1 = Walton| first1 = Stuart| last2 = Miller| first2 = Norma| title = Spirits & Liqueurs Cookbook| year = 2002| publisher = Hermes House| location = New York| isbn = 1-84309-498-3| pages = 16–17 }}</ref>

In many countries, people drink alcoholic beverages at [[lunch]] and [[dinner]]. Studies have found that when food is eaten before drinking alcohol, [[alcohol (drug)|alcohol]] absorption is reduced<ref name=FoodElimination/> and the rate at which alcohol is eliminated from the blood is increased. The mechanism for the faster alcohol elimination appears to be unrelated to the type of food. The mechanism is likely food-induced, which increases alcohol-metabolizing enzymes and liver blood flow.<ref name="FoodElimination">{{cite journal |last1=Ramchandani |pages=1345–50 |first1=V.A. |issue=12 |last2=Kwo |first2=P.Y. |last3=Li |first3=T-K. |title=Effect of Food and Food Composition on Alcohol Elimination Rates in Healthy Men and Women |year=2001 |volume=41 |pmid=11762562 |doi=10.1177/00912700122012814 |journal=Journal of Clinical Pharmacology |s2cid=23055197 |url=https://www.researchgate.net/publication/11594368}}</ref>

==See also==
{{portal|Liquor|Drink}}
* [[Bitters]]
* [[Happy hour]]
* [[Hors d'oeuvre]]
* [[Nightcap (drink)]]

==References==
{{Reflist|2}}

{{French cuisine}}
{{Alcoholic beverages}}
{{Meals_navbox}}

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[[Category:Alcoholic drinks]]
[[Category:Courses (food)]]
[[Category:Culinary terminology]]