Aperitifs, Digestifs & European Classics: Liqueurs That Define Tradition

European liqueurs have long played a starring role in the rituals of dining, especially as aperitifs or digestifs. These timeless spirits aren’t just flavorful—they're crafted with heritage, herbs, and purpose. These liqueurs come in many flavors. They range from strong Italian amari to sweet French aperitifs. They are designed to either excite your taste buds or help you relax after a meal.

In this guide, we look at the differences between aperitifs and digestifs. We also highlight important European liqueur traditions. Finally, we recommend the best bottles to know and try.

What Is an Aperitif?

An aperitif is a low-alcohol liqueur or spirit served before a meal to stimulate appetite. These drinks are usually dry, slightly bitter, and herbaceous, meant to wake up the senses without overwhelming them.

Flavor profile: bitter, citrusy, herbal, dry
Common types: vermouths, herbal liqueurs, bitter orange liqueurs

What Is a Digestif?

A digestif is served after a meal and is typically more intense, bitter, or aromatic. Its purpose is to aid digestion and offer a satisfying conclusion to the dining experience.

Flavor profile: earthy, spicy, medicinal, bitter-sweet
Common types: amaro, herbal liqueurs, nut-based or spicy blends

Best European Aperitifs to Try

Aperol (Italy)

Light, citrusy, and slightly bitter, Aperol is a brunch favorite and a key component of the popular Aperol Spritz.

Best in: Aperol Spritz, bubbly brunch drinks
Explore: Liqueurs That Belong in Brunch Cocktails

Campari (Italy)

Bold and bitter with deep herbal notes, Campari is essential in classic cocktails like the Negroni or Americano.

Best in: Negroni, Americano, Campari Soda
Explore: Herbal & Bitter Liqueurs Explained

Cinzano (Italy)

A classic vermouth brand offering sweet and dry styles. Often used in spritzes or sipped over ice.

Best in: Vermouth spritzes, aperitif over ice

Martini & Rossi (Italy)

Another iconic vermouth maker, known for red (Rosso) and white (Bianco) aperitifs.

Best in: Martini cocktails, light spritzes, before-dinner drinks

Best Digestif Liqueurs to Try

Fernet Branca (Italy)

An intense herbal bitter with notes of mint, myrrh, saffron, and rhubarb. Not for the faint of heart but beloved by bartenders.

Best in: Served neat or in a Hanky Panky cocktail

Jägermeister (Germany)

A blend of 56 herbs and spices, this classic digestif offers a strong, sweet-bitter profile and is often served chilled.

Best in: Served cold, Jäger Mule, or Jäger & coffee

Riga Black Balsam (Latvia)

A traditional herbal liqueur made with roots, berries, and flowers. Complex and bold with a long finish.

Best in: Sipped neat, or mixed with blackcurrant or soda

Amaro Averna (Italy)

Smooth and slightly sweet with notes of caramel, citrus, and herbs. One of the more approachable amari.

Best in: Neat, over ice, or with a slice of orange

How to Serve Aperitifs and Digestifs

Aperitifs

• Serve chilled or over ice

• Add soda water or prosecco for a refreshing spritz

• Garnish with orange slices, lemon peels, or olives

Digestifs

• Serve neat at room temperature or slightly chilled

• Use in small pours (1-1.5 oz)

• Pair with espresso or dark chocolate after dinner

Pairing Ideas

• Aperol or Campari with salty snacks or cheese boards

• Fernet Branca with dark chocolate or espresso

• Amaro Averna with spiced desserts or citrus-based treats

FAQs About European Liqueurs

1. What’s the main difference between an aperitif and a digestif?
   Aperitifs are for before meals, digestifs are for after.

2. Are aperitifs and digestifs always alcoholic?
   Yes, though their alcohol content is usually lower than base spirits.

3. Can I drink Aperol or Campari on their own?
   Absolutely. They can be served over ice or with soda.

4. Is Jägermeister a digestif or a shooter?
   It’s traditionally a digestif but often used as a party shot.

5. Are all amari bitter?
   Most are, but sweetness and flavor intensity vary widely.

6. Do aperitifs help with digestion too?
   They may aid digestion slightly but are primarily designed to stimulate appetite.

7. Can I use vermouths like Martini in cocktails?
   Yes, they’re key in drinks like the Martini or Manhattan.

8. Are aperitifs always dry?
   Most are on the drier side, but some sweet aperitifs exist.

9. Should I refrigerate aperitifs and digestifs?
   It depends. Vermouth and cream-based liqueurs should be chilled after opening.

10. What food goes best with herbal liqueurs?
    Dark chocolate, nuts, espresso, and rich cheeses pair beautifully.

Final Thoughts

Aperitifs and digestifs are more than just bookends to a meal—they're expressions of centuries-old European drinking traditions. Whether you like a bright Aperol Spritz or a strong Fernet Branca, these liqueurs add depth and balance to your drink.

Browse our Liqueur Collection and start your own tradition today.