Drinks 2026 | Drink Tank

Before & After

Exploring the world of apéritifs and digestifs.

Apéritifs and digestifs are the bookends to a perfect meal.

From the neon-orange sweetness of Aperol to the crisp tang of vermouth, apéritifs and digestifs perform specific functions in the world of liqueurs.

Made from spirits or wines flavored with fruit, sugar, herbs, or spices, these drinks were originally used as herbal medicines as far back as the 13th century. Apéritifs (French), aka aperitivi (Italian), are bitter and are sipped before a meal to stimulate appetite. Digestifs (French), aka digestivi (Italian), are somewhat sweet and enjoyed after the meal is completed to aid digestion.

The greatest concentration of these liqueurs comes from Germany, France, Italy, and Spain. However, unless you regularly experiment with them, they are somewhat mysterious to those of us in the United States.

Stimulating and Soothing
Ty Martin, owner of Craft Wine & Beer in Midtown Reno, sells dozens of traditional and unique styles of apéritifs and digestifs in his store.

“Ultimately, most of these liqueurs started out as medicinal or herbal remedies,” Martin says. “They then transformed into delicious cocktail ingredients. At the same time, most of them are complete cocktails in a bottle — especially vermouth. It has everything in it to be a complete beverage.”

Martin says that once people start learning about these liqueurs, they are surprised by the range of types and flavors, as well as the low levels of alcohol by volume.

“You can make a cocktail with just vermouth and some soda water that is about one-third the strength of a traditional cocktail or a glass of wine or beer,” Martin says. “They are also reasonably priced and offer a real value.”

If you’re new to apéritifs, Martin suggests starting with Cappelletti, a crimson Italian liqueur made from alpine herbs and botanicals; Averna, a Sicilian liqueur with orange essential oils; or Dolin Blanc vermouth from Chambéry, France.

Apéritif cocktails include the Negroni, made with bitter Campari; a Cynar spritz with hints of artichoke; crimson patxaran from the Basque country served with orange soda; or amaro mixed with Coca-Cola, a popular drink in Argentina.

Usually served straight up or neat, digestifs, such as Italian limoncello or German Jägermeister, add sweetness or soothe a stomach after a heavy meal.

For himself, Martin prefers Campari and grapefruit juice or vermouth with a lemon tonic. For spritzes, he uses Prosecco and ginger ale. He pairs the simple cocktails with simple foods such as cured meats and cheeses and stays away from spicy foods.

“Keep it very simple. You already have a lot going on in the bottle,” he says. “You have a ton of flavors, and so, ultimately, the more you try to mix with it, you are taking away or covering up something that’s already there.”

Just Add Spritz
If you want to try an apéritif or digestif with food, Cosmo’s Snack Bar in Reno serves seasonal spritzes alongside its wood-fired pizzas, creative appetizers, and affogato dessert.

“Spritzes are really more of a European trend, and we really liked the idea of something to whet your appetite and be a little lower in alcohol,” says Chris Costa, co-owner of Cosmo’s. “It quenches your thirst and gets you ready to eat some food.”

Along with the popular Aperol spritz, which originated in Venice, Costa likes a Campari spritz, a Hugo spritz (with elderflower liqueur), and a spritz with Italicus Rosolio di Bergamotto, with hints of bergamot and rose petals. The flavors bring back memories of his trips to Europe.

Costa encourages people to be adventurous and open to new flavors.

“A lot of these apéritifs and digestifs are bitter or have a bitter note to them,” Costa says. “The first time I had Chartreuse, I was a bit taken aback with all the huge flavors. Then I couldn’t stop thinking about it and asked myself, how did I ever live without this?”

RESOURCES

Cosmo’s Snack Bar
253 E. Arroyo St., Reno · 775-255-5663 · Cosmosreno.com

Craft Wine & Beer
22 Martin St., Reno · 775-622-4333 · Craftreno.net

Piazza
130 West Third St., Carson City · 775-301-6708 · Carsonpiazzabar.com

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ALPINA SPRITZ

Servings: 1 serving

Author: Cosmo’s Snack Bar in Reno

Ingredients

• ¾ ounce Bràulio amaro
• ¾ ounce elderflower liqueur
• ½ ounce fresh lemon juice
• 3 ounces Prosecco
• 1 ounce soda water
• Rosemary sprig

Instructions

• In a tall Collins glass, combine amaro, elderflower liqueur, lemon juice, and Prosecco with ice and stir. Top with soda water, and garnish with a rosemary sprig.

Piazza Picon
(courtesy of Piazza in Carson City. Serves 1)

1½ ounces Meletti amaro
¼ ounce grenadine
1 ounce soda water, chilled
½ ounce brandy
Lemon twist

In an Irish coffee glass, combine amaro and grenadine with ice and stir. Top with seltzer water and float brandy on top. Garnish with a lemon twist.