What Shot Do You Take After Dinner? Your Guide to Digestifs

Originating as medicinal concoctions crafted by monks and apothecaries centuries ago, digestifs were historically believed to aid digestion after a large meal. Considering what shot do you take after dinner today involves choosing from a rich variety of liqueurs, spirits, and cocktails designed to bring a meal to a satisfying close.

Quick Summary

A digestif is an alcoholic beverage served after a meal, often to aid in digestion and provide a flavorful conclusion to a dinner. Options range from sweet fruit-based liqueurs to herbal and bitter spirits, each offering a distinct experience.

Key Points

• Purpose: Digestifs, served after a meal, are traditionally believed to aid digestion, though their effect is often psychological and promotes relaxation.

• Variety: After-dinner shots offer a wide range of flavor profiles, from sweet and citrusy liqueurs like Limoncello to bitter, herbal spirits like Fernet-Branca.

• Preparation: Most digestif shots are served chilled or ice-cold, which enhances the flavor and provides a refreshing finish.

• Modern Takes: Contemporary options like the Espresso Martini Shot combine coffee and spirits for a popular and decadent post-dinner boost.

• DIY Options: Many classic digestifs, including Limoncello and simple cocktail shots, can be easily made at home for a personalized touch.

What is a Digestif and Why Take One?

The term 'digestif' comes from the French word for 'digestive' and refers to any alcoholic beverage consumed after a large meal. The tradition, with roots in ancient Greece, gained widespread popularity in 18th-century Europe as a final course to cap multi-course feasts. While the initial belief in their medicinal benefits was strong, modern science offers a more nuanced view, suggesting the perceived benefits are often more subjective and psychological, promoting a sense of relaxation after eating. The higher alcohol content can stimulate stomach acid production, and herbal ingredients can have stomach-soothing properties.

The Purpose of an After-Dinner Shot

Taking a shot, or more traditionally, a slow-sipped portion of a digestif, serves several key functions beyond simple tradition. It can help to:

• Cleanse the palate: The intense flavors, whether sweet or bitter, can reset the taste buds after a rich meal, preparing them for dessert or just for a fresh finish.
• Aid digestion: Many herbal digestifs contain botanicals like anise, fennel, or caraway, which have long been used to settle the stomach.
• Promote relaxation: The ritual of capping a meal with a specific drink can signal the end of the feast and transition the diner into a relaxed, comfortable state.
• Offer a flavorful finale: For many, the digestif is a delightful, flavorful end to the dining experience, similar to a liquid dessert.

Popular Digestif Shots and Liqueurs

The world of after-dinner shots is diverse, catering to different palates. From herbal and bitter options to sweet and creamy ones, there is a perfect digestif for any taste.

• Limoncello: This Italian lemon liqueur is a classic choice. Made from lemon zest, sugar, and alcohol, it is typically served ice-cold from the freezer in a chilled shot glass or ceramic cup. Its intensely sweet and citrusy flavor provides a refreshing, zesty finish to a meal.
• Amaro/Fernet-Branca: Amaro is a broad category of Italian herbal liqueurs known for their bittersweet profile. Fernet-Branca is a type of amaro with a more intense, medicinal bitterness from a complex blend of herbs and spices. While many amaros are meant for slow sipping, Fernet-Branca is famously taken as a shot in some bartending circles. It can be an acquired taste, but fans love its powerful, invigorating flavor.
• Espresso Martini Shot: A modern classic, this is a caffeinated and decadent choice for after dinner. A simple recipe involves shaking equal parts vodka, coffee liqueur, and freshly brewed espresso with ice until frothy. It provides a jolt of energy along with a rich, velvety coffee and chocolate flavor.
• Herbal Liqueurs (Chartreuse, Jägermeister): Drinks like Chartreuse and Jägermeister fall into the category of herbal digestifs, or Kräuterlikör. Chartreuse, made by French monks, comes in Green and Yellow varieties, both intensely herbal and complex. Jägermeister, known for its herbal and spiced notes, is often consumed as a chilled shot.
• Sambuca: An Italian anise-flavored liqueur, Sambuca is typically served as a shot, sometimes with coffee beans floating on top. It has a distinct licorice flavor and is often flamed briefly before drinking. For those who enjoy an intense anise profile, it’s an excellent choice.

Comparison of Popular After-Dinner Shots

Feature	Limoncello	Fernet-Branca	Espresso Martini Shot
Flavor Profile	Intense sweet lemon, tangy	Intense bitter, medicinal herbs, complex	Rich coffee, smooth, sweet
Main Ingredients	Lemon zest, sugar, neutral grain spirit	Complex blend of herbs, roots, spices, caramel color	Vodka, coffee liqueur, espresso
Serving Suggestion	Ice-cold, in a chilled glass	Chilled or on the rocks; can be taken as a shot	Shaken with ice until frothy, strained into a shot glass
Purpose	Palate cleanser, sweet dessert finish	Digestive aid, invigorating bitter finish	Caffeinated dessert shot, pick-me-up

How to Make and Serve Digestif Shots at Home

For the Sweet Tooth: Mocha Shot

This simple recipe delivers a creamy, chocolatey, and coffee-flavored shot that feels like a dessert.

Ingredients:

• 0.5 oz white crème de cacao
• 0.5 oz coffee liqueur (like Kahlúa)
• 0.5 oz milk

Instructions:

1. Pour the white crème de cacao, coffee liqueur, and milk into a shot glass.
2. Stir briefly to combine.
3. Serve immediately.

For the Herbal Lover: The 'Ferrari' Shot

For those who appreciate bitter complexity, the Ferrari shot is a simple, high-octane mix of two popular amari.

Ingredients:

• 0.75 oz Campari
• 0.75 oz Fernet-Branca

Instructions:

1. Add both ingredients to a mixing glass with ice.
2. Stir briefly to combine and chill.
3. Strain into a shot glass and serve immediately.

For the Classic Finish: Homemade Limoncello

While store-bought is common, making your own Limoncello ensures quality. For the best flavor, use organic, unwaxed lemons.

Ingredients:

• 10 organic lemons
• 1 (750ml) bottle of 100-proof vodka or grain alcohol
• 3 cups sugar
• 4 cups water

Instructions:

1. Use a vegetable peeler to remove the zest from the lemons, avoiding the white pith.
2. Combine the lemon zest and vodka in a large glass jar, seal, and let steep in a cool, dark place for at least four days.
3. After steeping, make a simple syrup by heating the sugar and water until the sugar dissolves. Let it cool completely.
4. Strain the lemon zest from the vodka, then combine the lemon-infused vodka with the cooled simple syrup.
5. Pour into clean bottles and store in the freezer. Serve when ice-cold.

Conclusion: Finding Your Post-Dinner Ritual

Ultimately, deciding what shot do you take after dinner is a matter of personal preference and the dining occasion. Whether you prefer a sweet and simple Mocha shot, a traditional, zesty Limoncello, or the complex, invigorating bitterness of a Fernet-Branca, the after-dinner shot is more than just a drink. It's a continuation of the meal, a punctuation mark at the end of a great dining experience. Exploring the world of digestifs can turn a simple end to a meal into a memorable, flavorful ritual. From age-old European traditions to modern cocktail innovations, the perfect post-dinner shot is waiting to be discovered.

For more great cocktail and spirit information, be sure to check out VinePair.

Frequently Asked Questions

What is the difference between a digestif and an aperitif?

An aperitif is a drink served before a meal to stimulate the appetite, typically dry or bitter. A digestif is served after a meal to aid digestion, and is often sweeter and higher in alcohol.

Does a digestif actually help with digestion?

Scientific evidence is mixed, but some components, like alcohol and bitter herbs, can increase digestive secretions. However, the feeling of improved digestion is often subjective and related to relaxation.

Is it better to have a sweet or bitter shot after dinner?

This depends on personal preference. Sweet options like Limoncello act as a liquid dessert and palate cleanser, while bitter ones like amaro can feel more medicinal and invigorating.

How should Limoncello be served?

For the best flavor, Limoncello should be stored in the freezer and served ice-cold in a small, chilled glass. Avoid adding ice, as it can dilute the liqueur.

What is a good non-alcoholic alternative for an after-dinner drink?

Herbal teas, especially those with fennel or mint, or an infused water with herbs and citrus can provide a similar soothing and digestive effect without alcohol.

Can any aged liquor be considered a digestif?

Yes, many aged spirits like brandy, Cognac, and certain whiskies are traditionally enjoyed as digestifs, especially after formal dinners.

Why is Fernet-Branca so popular with bartenders?

Fernet-Branca's complex and intense bitter flavor profile has a unique appeal to those with developed palates. Its invigorating nature has made it a popular 'bartender's handshake' in many professional circles.