It happens that a person quite often uses this or that product in life and does not even guess about its real properties. Take, for example, a digestif. What is this word and what does it refer to?
Good nutrition
Everyone knows that there are
products that are
incompatible and those that combine perfectly with each other. Another situation also happens: getting into the body, one of them either neutralizes the other, or enhances its effect. But there is a third option. One of the products, entering the stomach with food, makes it immediately disintegrate into tiny particles, that is, digested. It is called a digestif.
What is this component? It acts as a stimulus to action or a kind of catalyst for the digestion process. This property is undoubtedly very useful. It turns out that the “smart” unknown ingredient does not cause food to settle in the stomach, but to leave it quickly, leaving everything necessary and useful for the body along the way. As a result, a person feels a surge of energy and pleasant lightness throughout the body. Now it’s clear that some products are digestible in nature, that it is they who are the voluntary helpers of the person.
Name history
Many products and even dishes have speaking names. Some of them are of domestic origin, but more often these are words borrowed from other languages. In this case, that’s exactly what it is. If you use a translator from Latin, it becomes clear, if we talk about digestif, that this is a special tool that promotes the digestion process.
By the way, for the French it has the same meaning. Even in medieval France, people knew a lot about such matters. After a plentiful feast, the cook always served visitors a sweet drink prepared on the basis of wine with the addition of various spices. Today it is called a “cocktail”. From this it is clear that the “unusual helper” is not a pill, not a potion, or even a nutritional supplement. By nature, it is the same food as everything else. He just has an amazing ability to have a positive effect on the human body at the right time. It is worth noting that it should be consumed precisely in the process of eating or immediately after it. Then the result will not be long in coming.
The unity of opposites
Good chefs know how to make a person eat a lot, with appetite and not suffer after all this from unpleasant sensations. The secret is simple: an aperitif and digestif must be present on the table. The meanings of these words have a fundamental difference, but the “dishes” related to these groups are one in one: they benefit the person. First, it’s worth clarifying that an aperitif is a product designed to stimulate appetite. Most often it is a drink. It performs a number of useful and useful functions:
- quenches thirst;
- promotes abundant secretion of gastric juice;
- sets up the body for food.
The role of an aperitif can be juice, champagne (or any other wine) or any other alcohol. By their structure, aperitifs are:
1) Unary, which consist of one drink.
2) Combined. This is when several different drinks are served at the same time and the visitor can choose any suitable for himself.
3) Mixed. In this case, several drinks are combined in a certain ratio.
An aperitif cannot be sweet or hot and is always served just before meals. In contrast, a digestif is served at the end of a feast. It is usually stronger than the previous drink and is designed to put an end to the meal and match the dessert following it. It is generally believed that for aperitifs, you need to choose light drinks, and for digestifs, dark.
Do not break
Breaking the rule of etiquette is criminal. A properly organized feast is like a good song. First you prepare, tune in, and then you can’t tear yourself away, and you want more. One young musician took this principle for himself as a rule. A vivid confirmation of this is his song “Madness”. Digestif is his stage name. Truly a telling name.
It is good to listen to his works among friends, slowly having fun. Everything is like with a meal. After all, how pleasant it is to drink a glass of flavored cocktail in good company, watching how new dishes appear on the table, and it gradually becomes more and more desirable. The light taste of the aperitif literally merges with the aromas flying in the air and there is an irresistible desire to quickly take its place at the table.
During meals, drinks should complement and emphasize the taste of each dish. At the end of the feast, it is customary to serve dessert. Here comes the time for digestives. A crowded body wants to get the last pleasure. Here it is necessary to think over everything to the smallest detail. A couple of centuries ago, it was customary in society after a hearty lunch or dinner party to spend time in a friendly conversation with a glass of good cognac. It can also be whiskey, brandy, fortified wines (such as port wine) or liquors. In any case, high spirits, a pleasant aftertaste and good digestion are guaranteed.
Flour for the digestif
Indeed, liquor is a great option to end the meeting. Its pleasant taste, tonic and relaxing effect are in good agreement with a peaceful conversation.
Good options in this case will be the famous Irish Sheridan. It consists of two parts and is poured into a glass at the same time in layers. At the bottom you can put a piece of ice. You can drink such a drink in regular sips or through a tube. Whoever you like.
If you drink it in one gulp, it is possible to feel the whole bouquet of tastes well. At first, the mixture of vanilla and chocolate constituents creates the feeling of drinking coffee with cream. Then in the mouth there is an aftertaste with a pronounced nutty note. Divine sensation! It can be pleasantly supplemented if you use the right snacks. Ice cream, chocolate, sweet pastries or cookies are perfect for such a drink. Digestif in this situation will replace dessert. It will turn out original and very tasty.