TYPES OF APERITIF:
There is no single alcoholic drink that is always served as an apéritif. Fortified wine, liqueur, and dry champagne are probably the most common choices. Because it is served before dining, the emphasis is usually on dry rather than sweet, as a general guideline.
- In France, the apéritif varies from region to region: pastis is popular in the south of France, Calvados brandy in the Normandy region, Crémant d’Alsace in the eastern region. Champagne wine or Cognac may also be served. Kir, also called Blanc-cassis, is a common and very popular apéritif-cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine like bourgogne aligoté. The word Kir Royal is used when white wine is replaced with a Champagne wine. A simple glass of red wine, such as Beaujolais nouveau, can also be presented as an apéritif, accompanied by amuse-bouches.
- In Italy, vermouth or wine may be served as the apéritif (called aperitivo). Martini, Aperol Spritz and Campari with soda are also popular aperitivo drinks of choice.
- In the Eastern Mediterranean, arak is served with meze.
- In Britain and Ireland sherry and dry madeira are traditional apéritifs.
DIGESTIF
Digestif is an alcoholic beverage served after a meal, to aid digestion. When served after a coffee course, it may be called pousse-café. Digestifs are usually taken neat.
Common kinds of digestif include:
- Brandy (Cognac, Armagnac, alembic-made)
- Fortified wines (sweet sherry (usually cream or oloroso sherry), vermouth, port, madeira, and Ratafia)
- Liqueurs bitter or sweet (Drambuie, Amaretto, Bénédictine, amari (such as fernet), herbal liqueur, Sambuca, Chartreuse, Galliano, Grand Marnier, Jägermeister, Irish Mist, Kahlúa, limoncello, Herbs de Majorca, Beirão, pelinkovac, Unicum, Underberg, Fernet-Branca, Mirto, Malort)
- Distilled liquors (ouzo, schnapps, tequila or akvavit)
- Liquor cocktails (Black Russian, Rusty Nail, etc.)
FOR MORE INFO: https://en.wikipedia.org/wiki/Ap%C3%A9ritif_and_digestif