What Is An After Dinner Drink Called?

An after dinner drink is called a cordial. Cordials are typically sweetened liqueurs that are served after a meal to help with digestion. They can be made from a variety of fruits, herbs, and spices, and often have a lower alcohol content than other liquors.

Cordials are usually served in small glasses or cups, and can be enjoyed on their own or as part of a cocktail.

Aperitifs & Digestifs 101

An after dinner drink is a beverage that is typically served after a meal. It is usually alcoholic, but can also be non-alcoholic. After dinner drinks are often used to help aid in digestion and can be served with or without food.

After Dinner Liqueur List

After Dinner Liqueur List We all know the feeling of being stuffed after a big meal. You may not be able to move, but your taste buds are still begging for more flavor.

That’s where after dinner liqueurs come in! These drinks are designed to be enjoyed after a meal, and they’re usually pretty sweet. Here’s a list of some of our favorite after dinner liqueurs:

– Amaretto: This almond-flavored liqueur is perfect for those with a sweet tooth. It’s often served on the rocks or neat, but it can also be used in cocktails. – Baileys Irish Cream: A classic after dinner liqueur, Baileys is creamy and delicious.

It can be enjoyed on its own or added to coffee for an extra special treat. – Grand Marnier: This orange-flavored liqueur is perfect for sipping by the fire. It’s also great in cocktails, like the classic Margarita.

– Kahlúa: Another coffee-friendly liqueur, Kahlúa is made with Mexican coffee beans and sugarcane rum. It has a deep, rich flavor that’s perfect for post-dinner indulging.

What Is An After Dinner Drink Called?

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What is a Small After Dinner Drink Called?

A small after dinner drink is called a digestif. A digestif is an alcoholic beverage that is typically served after a meal in order to help aid in digestion. Common digestifs include brandy, whisky, and liqueurs such as Amaro and Fernet-Branca.

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Digestifs are often high in alcohol content, which can help to relax the stomach muscles and promote proper digestion. However, it is important to remember that digestifs are still alcoholic beverages and should be consumed in moderation. Drinking too much of a digestif can cause nausea and vomiting.

If you are going to drink a digestif, be sure to do so responsibly!

What is an After Dinner Drink Called in Italian?

In Italy, an after dinner drink is called a digestivo. There are many different types of digestivos, but they all serve the same purpose: to help you digest your meal. Some of the most popular digestivos include amaro, which is a bittersweet liqueur; grappa, which is a type of brandy made from grape skins; and limoncello, which is a lemon-flavored liqueur.

No matter what your taste preference is, there’s sure to be a digestivo that’s perfect for you. So next time you’re finishing up a big meal in Italy, don’t forget to ask for a digestivo! It’ll help you enjoy your food even more and make sure that you can fully enjoy the rest of your evening.

What Do the French Call an After Dinner Drink?

When it comes to after dinner drinks, the French have a few different options that they like to enjoy. One of the most popular after dinner drinks in France is called a digestif. Digestifs are typically alcoholic beverages that are meant to help aid in digestion after a meal.

Some common digestifs enjoyed in France include cognac, brandy, and whisky. Another popular option for an after dinner drink in France is called a liqueur. Liqueurs are also typically alcoholic and can be either sweet or bitter.

Common liqueurs enjoyed in France include Chartreuse, Grand Marnier, and Benedictine.

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And last but not least, coffee is also a popular choice for an after dinner drink in France. Whether you enjoy your coffee black or with some added milk or sugar, it’s sure to help you wind down after a big meal.

What are Evening Drinks Called?

Evening drinks are called cocktails. A cocktail is an alcoholic drink that contains two or more ingredients, one of which is usually a spirit. Cocktails are typically served in a glass with ice and are often garnished with fruit or a pickled onion.

The word “cocktail” first appeared in print in 1806, in the Balance and Columbian Repository, a newspaper published in Hudson, New York. The paper defined a cocktail as “a stimulating liquor composed of any kind of sugar, water and bitters.” This definition would likely have included spirits such as brandy, gin and whiskey.

Today, cocktails can be broadly categorized into four different types: shaken, stirred, blended and build. Shaken cocktails contain fresh ingredients that need to be combined through vigorous shaking (usually with ice) in order to properly blend the flavors together. Stirred cocktails also contain fresh ingredients, but these are combined by stirring them gently with a long spoon until they’re evenly mixed.

Blended cocktails contain frozen ingredients that are combined in a blender until smooth. And finally, build cocktails are simply assembled by adding all of the ingredients directly into the glass without any prior mixing or shaking required. There are endless possibilities when it comes to creating new and delicious cocktails – so get creative and experiment!



A digestif is an alcoholic drink taken after a meal in order to aid digestion. Common digestifs include brandy, whisky, and liqueurs such as Chartreuse and Benedictine. Digestifs are typically served in small glasses after the dessert course.

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