The Best Way to End a Meal? A Stomach-Soothing Digestif

When you’re heavily satiated after a big meal, another drink may seem like the last thing you’d want. But a certain group of boozy beverages—commonly known as digestifs or digestivos—are the perfect thing to settle your stomach. In fact, these spirits were initially concocted as medicinal elixirs before they were consumed for pleasure.

A post-dinner drink also invites you to stay a little longer and linger around the table with friends. It opens the door to one more pairing, one more new drink to discover. 

“They are simply a pleasure,” says Austin Bridges, wine director of Nostrana in Portland, Oregon. “It’s a lovely way to extend a moment. It provides a comforting finish to a wonderful meal—it’s an acknowledgment of solidarity and gratitude.”

Sophie Burton, the bar manager at Junebug, in New Orleans, thinks of meals narratively, with each course filling a specific role. “I like to make a story out of a dining experience, and the after-dinner drink is your epilogue,” says Burton. “It brings the experience to a comfortable close.”

An after-dinner drink—which can range in flavor and intensity—is also malleable to your mood. You can sip something strong to send you off to bed, or something sweet in place of the dessert.

“My choice of after-dinner drink depends on how I feel, the occasion, and what the rest of the evening holds,” says Bridges. “Sometimes I crave the nutty richness of a well-aged Marsala, other times a luscious passito is just right for a sweet ending. When I need a little heat, I’ll reach for some grappa. On nights when I’m looking for something refreshing, a glass of Champagne is always a good option.”

Here’s everything to know about digestifs, plus a few options to add to your collection.

Late-Harvest Wines

Troy Revell, the wine and beer director at Fearrington House Inn & Restaurant and Galloway’s Wine Bar in Pittsboro, North Carolina, finds that while sweet, late-harvest wines don’t have those bitter flavors of a classic digestif, they offer a wonderful grace note to the end of a meal.

“Very concentrated and served in two-ounce pours, the intense flavors of late-harvest wines only require small sips and persist very long on the palate,” Revell says. “Enjoyable alone or with a sweet dish, it gives the sommelier one last ‘wow’ moment—and the diner a feeling of satisfaction. It’s an emotional digestif, if you will.”

Late-harvest wines include ice wine and botrytized wines like Tokaji and Sauternes. His personal favorite is the historic Klein Constantia’s’Vin de Constance, a highly revered Muscat from South Africa. “It’s absolutely fabulous with citrus or apple-based desserts, or just enjoy the decadent flavors on their own,” he says.

Amaro

Alessia Ferrarello, the wine director of NoMad London, admits it might be her Italian heritage, but she is very fond of amaro, an Italian herbal liqueur traditionally made by infusing a blend of botanicals (including spices, herbs and fruit) in wine or neutral spirit. And they don’t just taste good. “Traditionally, these drinks had a medicinal purpose, so amaro actually can aid digestion,” Ferrarello says.

One of the best parts of amaro? There’s a full rainbow of styles to pair with your palate. Braulio (made in the Italian Alps) is crisp and piney, Cynar (an artichoke amaro) is bittersweet and intense. Amaro Nonino is mild and light, with notes of rhubarb and saffron, while Fernet is bracingly bitter. 

All will share a base of botanicals (like citrus, angelica root or gentian) but beyond that, Ferrarello finds flavor profiles, sweetness and alcohol levels will vary from producer to producer. “There’s at least one amaro for everyone!” Still have a sweet tooth? “It’s magical with vanilla ice cream,” she adds.

Cognac

If you prefer your post-meal sip with a little more kick, consider Cognac, a brandy made in the Cognac region of France.

Steven Karataglidis, the director of wine at Fairmont Royal York in Toronto, likes Cognac for its complexity and the rituals it inspires. “It’s an experience,” Karataglidis says, referring to the tradition of swirling the spirit in a snifter and slowly savoring it. 

For him, Cognac offers a luxurious blend of flavors—warm notes of caramel, vanilla and dried fruits layered with hints of spice and oak. “There’s this smooth, velvety texture and lingering finish,” he says. 

Pair Cognac with desserts that can stand up to its richness (like chocolate truffles or aged cheeses), or serve it solo. 

Madeira

Arjav Ezekiel, co-owner and beverage director of the James Beard-recognized Birdie’s in Austin, is a fan of Madeira, mainly because of the fortified wine’s versatility and rich history. 

“It’s an easy way to drink through old vintages and get snapshots of history,” Ezekiel says (it helps that Birdie’s has a deep cellar of old Madeira). Madeira has a long history of fueling seafarers; it has been made on the Portuguese island of Madeira, a popular port of call, since the Age of Exploration. Sailors discovered that if they fortified their wine, the higher ABV would keep it from spoiling on long expeditions. 

Ezekiel drinks Madeira if he’s too full for an entire dessert since they flirt with many different flavor profiles, depending on grapes, vintages and blends. “There’s so much to sink into with Madeira,” says Ezekiel. “Different grapes, different vintages, different blends—the possibilities of enjoyment or endless.”

Burton, of Junebug, loves Sercial Madeira (the driest of the Madeiras, with a palate-cleansing acidity) with her espresso. “Madeira winds you down, and the espresso gives you that little boost of energy and digestion to not get bogged down by a rich meal.”

Port

One of the most beloved post-dinner wines? Port, which can range from ruby-toned and vibrant to rich and contemplative.  

Alexa Ionita, the sommelier at Angelo’s in Aspen, loves to sit and savor Port after dinner since it pairs with many desserts, from cheese courses to sweet treats. 

“The rich flavors of dark fruits like plump and blackberries along with notes of chocolate, spice and caramel can provide a delightful contrast to savory dishes,” says Ionita. “The nutty flavors can pair wonderfully with chocolates, cheeses or creme brûlée.”

Chartreuse

Carthusian monks in the French Alps created Chartreuse—a neon-green, deeply herbal elixir made from a secret recipe that includes over 130 different herbs, plants and flowers—centuries ago. They still exclusively produce the spirit, which leads to frequent shortages.

Jayton Paul, wine director of Vancouver’s Published on Main, finds that of all the after-dinner drinks available, he reaches for Chartreuse the most. 

“My favourite after-dinner drinks can range between something bitter, spirit-heavy or fortified depending on the type of meal that’s been had,” he says. “However, more often than not I find myself drinking Chartreuse, one of the world’s most iconic herbal liqueurs. I love its herbal complexity, tied together with spicy and floral aromatics. The palate is soft and sweet with a texture akin to extra virgin olive oil.”

“There are so many unexpected iterations of Chartreuse too,” he continues. He suggests trying old Spanish versions of Chartreuse Tarragona, “if you can still find them.”