After dinner you'll want to linger

In a season made to meet around the table, the role of the aperitif is twofold: to facilitate digestion and to linger – to end a convers...


In a season made to meet around the table, the role of the aperitif is twofold: to facilitate digestion and to linger – to end a conversation and, with the end of one bottle, draw the thread of another .

Just as an aperitif is intended to whet both the meal and the appetite, a digestif is an often bitter last hat. Common practice in Europe, the aperitif is malleable in its definition and practice, taking any desired or necessary form. We could even pour it after lunch.

“This is your chance to relive a meal,” said Claire Sprouse, consultant and co-owner of Buddy, a newly opened wine bar in San Francisco.

She sees the after-dinner cocktail as the realm of the average-ABV cocktail.

“You want something with a bit of a kick to pick you up depending on where your night is going,” she said, “even though it’s a nice walk home . “

The options are plentiful. Bitter Amaro, full of healing herbs, is a usual choice – and an excellent one. Brandy, cognac or calvados, poured pure or on the rocks, are classics, and excellent in the room. When looking for a touch of acidity, Ms. Sprouse often looks for fortified wines like sherry, Madeira, vermouth or port. An overly full stomach, herbal liqueurs such as Chartreuse, Bénédictine or even Underberg can be the remedy for all ailments.

The list only extends from there. According to Sprouse, modern appetizers don’t need to stay in a traditional pattern: “There are classic definitions of appetizers and digestives, but these drinks have been around for over 100 years. We don’t have to pretend it was the 1800s; we can redefine the way we enjoy drinks.

Ms Sprouse suggests that an appetizer might work after a meal as well. “Most people tend to start their meals with something like champagne, but I think champagne is a fun way to end a meal as well.”

Add sparkle of another kind with a little dry tonic or sparkling water. Ms. Sprouse likes the combination of Calvados or Pommeau and tonic.

Slightly sparkling drink made with cognac and vermouth, the Night stopper use a last ounce of sparkling water just before serving. If you’re with a crowd of mixed drinks but don’t want to overdo it, stir one last round of Jewel cocktails and serve in half-size, sipping portions. Or, if the intention is to make life – and cleanup – a little easier, place a bottle or three on the newly cleaned table, along with a bowl of ice and a jumble of glasses, and help pour, along the way. and persistence.

Whichever way you proceed, the psychological effect of a nightcap is as important as the physiological effect.

“We’ve all spent so much time away from each other that I think once you’re in the room with people you’re looking to extend that experience,” Ms. Sprouse said, adding, “Why not do over a drink? “

Receipts: Jewel | Night stopper

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Newsrust - US Top News: After dinner you'll want to linger
After dinner you'll want to linger
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