One of the most popular in Spain, Ruavieja is both refreshing and soothing, and aids digestion after meals. Its vivid yellow-green colour makes it a charming and distinctive drink after lunch or dinner, and is usually served ice-cold as a 'chupito' in a shot glass.
Often known as digestifs (or aperitifs in France) it is very common in Spain to drink a shot of liqueur after a large meal. The most common ones are licor de hierba (an herbal liqueur) and licor de limón (lemon liqueur).
What are after dinner drinks called? After dinner drinks are often referred to as digestifs. Digestif is actually the French word for “digestive,” meaning they are exactly what the name suggests: alcoholic beverages typically served after a meal to aid digestion.
Hierbas is an aniseed-flavored Spanish liqueur served as a digestif.
Habelas Hailas Orujo Cream Liqueur.
Licor 43 is the most popular liqueur in Spain.
What liquor is popular in Spain? The most popular Spanish liqueurs are Orujo, Cafe Licor, Anis, Licor 43, Brandy de Jerez, Hierbas Ibicencas, Palo de Mallorca, and Herbero.
The traditional Italian Limoncello is often served after a meal. This is the most common method and it is believed to help your body digest the food you've eaten.
Limoncello on its own is categorized as a digestif liqueur, meaning it's meant to be sipped on its own after a meal to aid in digestion. This is how limoncello is commonly used in Italy—after a meal, people stay at the table, either after dessert or during dessert, sharing limoncello and toasting to good health.
Anis del Mono Anisette Dulce Liqueur is a sweet Spanish liqueur, made from the natural grain of aniseed and other aromatic plants are distilled in copper stills to obtain the essential oils, together with cane sugar, distilled water and top quality neutral alcohol that compose the anise.
Brandy and Cognac are some of the most common choices of digestif out there. It's a distilled spirit made from fermenting the juice of fruits, most often grape juice.
Digestifs (pronounced die-jest-EEFs) can be fortified wines like vermouth or Sherry. They can also be herbal liqueurs including Chartreuse or Cynar; bitter liqueurs like amaro; aged liquor like whiskey; or sweet liqueurs such as limoncello or Grand Marnier.
These rules mean, if you stay at an all inclusive hotel in one of these resorts, you can have a maximum of 6 alcoholic drinks a day as part of your all inclusive package – 3 at lunch and 3 with evening meals.
Hitting different textures is important, too, so classic aperitivo foods include patatas bravas, cured meat, marinated olives, briny tinned seafood (also known as conservas), or a mix thereof. In other words, it's best to choose snacks that pair well with a bitter drink but won't overpower the meal to come.
Pacharán is popular throughout Spain as an aperitive or digestive and is an aniseed-flavoured liqueur made with blue-black sloe berries with an alcohol content of around 20 to 30 degrees. It is best drunk well chilled, with no ice so the liqueur is undiluted, although you can mix it with juice.
Cointreau
Cointreau is probably best known as an ingredient in margaritas and cosmopolitans. But it actually can be imbibed by itself as an apéritif and a digestif. It is an orange-flavored triple sec (dry) liqueur that was created in 1875 in Saint-Barthélemy-d'Anjou in the Loire Valley by the Cointreau brothers.
When serving limoncello, always pour it straight from the freezer, and preferably in chilled cordial or shot glasses. The colder the limoncello, the better the flavor. Like a romantic evening, limoncello should be savored slowly.
Over time, Italians began to serve amari after meals; it was thought that the bitter taste cued the body to accelerate digestion. And thus, the delicious Italian digestivo tradition was born.
Although limoncello is usually served in a shot glass or what some refer to as a “shooter”, the sweet drink is to be sipped, not taken as a shot.
Limoncello does not require refrigeration for long-term storage. However, as is the tradition along the Amalfi Coast, we highly recommend chilling Fiore Limoncello either in the refrigerator or preferably in the freezer for several hours prior to serving.
Sangria is an iconic Spanish drink loved around the world. There are heaps of versions, but the classic recipe is made with red wine, brandy or vermouth, sliced apples and oranges, and sparkling soda. A crowd-pleasing pitcher of sangria is the perfect drink to share with friends over tapas.
Sangría. Sangría is Spain's national drink, so of course it belongs on this list! Spain is famous for it's wine, which is the base of this drink. Lots of fresh fruit and a bit of sugar and cinnamon give this drink a sweet taste that you'll fall in love with at first sip.
One of the most popular in Spain, Ruavieja is both refreshing and soothing, and aids digestion after meals. Its vivid yellow-green colour makes it a charming and distinctive drink after lunch or dinner, and is usually served ice-cold as a 'chupito' in a shot glass.