What to serve for a digestif?

Hut

To put it briefly, drink an aperitif before the hedgehog to increase the appetite, and a digestif - after the hedgehog has increased its appetite.

Aperitifs are divided into three main types: single, combined and mixed.

A single drink consists of one type of drink, for example, only vermouth or juice.

Combinations can include a few drinks.

You can have a glass of Becherovka and a glass of mineral water, some champagne or something in one space, for example, a tray.

• Mixes - these include cocktails, special mixes or variations thereof, which can also be mixed on one tray.
  • You can create your own combinations of various aperitifs, without going beyond the context of the evening.
  • The most important thing is that the aperitif stimulates the appetite, without conflicting with the future, and it is not too rich.
  • The guests may have a sparkle in their eyes, but it would still be far from a tired look and a special alcoholic situation, since “there is no need to eat.”
  • And also: the aperitif is not sweet.
  • The reason is still the same - licorice has the power to dull hunger.
  • In the Anglo-American tradition, this rule is often broken by liqueurs, syrups and sweet sodas.
  • The tradition of serving alcohol before eating came to us from France, which dates back to the end of the Roman Empire, although many people know that the aperitif was the wine of the French pharmacist Joseph Dubonnet, who prepared a remedy for malaria, I got a kick out of it, having tasted the infusion.
  • The special infusion was so loved by the French soldiers who served in Africa that they also extorted it from the bars of the Fatherland.
  • Another idea takes us to the currents of Egyptian civilization and contemporary food traditions.
  • Just drink in front of the hedgehog a small amount of radish (provided it’s cold) can be found in any ancient culture.
  • Indeed, the list of aperitifs is quite long.
  • Let's try to take a wide view.
• According to the French classification, aperitifs are classified next to alcohol instead of alcohol:
  • Little bits higher or little bits lower than 40% instead of alcohol:
  • Whiskey, bourbon
  • Cognac and mix cognac with water
  • Armaniac
  • Gin and cocktails with gin and lemon juice
• Sherry
  • Anise infusions (Pernod, Pastis, Kemia)
  • Turkish burner Raki
  • Walnut pot Ouzo
  • Becherovka
• Gorki infusions
  • Zubrivka (Zubrivka)
• Gorilka
  • Not less than 16% alcohol:
  • Anise infusion
  • Vermuti
  • Bitter infusions based on quinine, peas and other components
  • Tincture from yellow tirlichki
• Water:
  • Mineral
  • Non-gassed

Before any aperitif, you can have a light snack.

Its purpose is to soften it with alcohol, but not to suppress hunger.

This can include peas, small portions of cheese, crackers, mini-sandwiches and canapés.

However, appetizers tend to be heavy when serving aperitifs.
Aperitifs are usually served on tatsi, covered with a light serving dish or without it.
As soon as the table is being prepared, it is more logical to designate a “party zone” for guests, so that someone can easily go and choose a glass to their heart’s content.
Another feature of serving: aperitifs can and should be combined: from the simplest burners and infusions in cold glasses to folding cocktails and flasks with cold water.

This creates an element of unsatisfaction, attracts respect to this part of the evening and is lost in memory.

And the choice of singing from the confirmed ones can slip into new dimensions and chew on Rosmova.

The tradition of serving drinks after it also comes from the depths of the century and runs into the Roman clock, but again, it developed and transformed into a reception sound in France.

In the middle century, at the time of the appearance of alcohol, which was successfully used in medicine, miracle infusions of various herbs appeared.
In addition, special mixtures were prepared based on wine, herbs, extracts from various roots and spices mixed with cucumber.
Until the 19th century, a number of recipes and simply savory likenesses were established, at the same time with which complex rules for serving digestives appeared.

After drinking a few minutes of meat, a lower aperitif, and a small, lower main drink at the same time.

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The digestif may be darker, but the aperitif may be darker.
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The digestive obligingly may join the front hedgehogs and drink.
Let’s try to put together a list of descriptors, not forgetting about two traditions that are clearly indicated in the language.
In the French digestif it is a noun, and in the Anglo-American tradition it is an appendix.

For France, this is the land where there is a strong infusion of French culture or culinary traditions, even important and all the power of the post-mortem drink: the wine is responsible for coloring the pickling, being aromatic and even savory.
It is important that all authorities show themselves clearly that they are still hearing a list of good songs for this role.
For England and then the USA, a land with unsightly settings to the hedgehog, more important is the greater taste and aroma of the drink, and a lesser amount of its special herbal power.
This significantly expands the list of drinks, but it is important to choose drinks with great care.

Digestives in the Euro-French manner:

1. Genepi
2. Calvados
3. Cognac
4. Armaniyak

5. Grappa

The Anglo-American style is not so heavy-handed, which is entirely understandable since the evening was light.

Here you can also taste the same cognac, Jägermeister or sherry, or you can make a cocktail and swear a little in the warehouse.

Mix tops, milk, eggs, honey, syrups, peas, juices and mix everything with local alcohol.

Of course, since the evening was bright, and the hedgehogs were fat, then a cocktail with eggs and tops would clearly not be a digestive, but a “continuation of the banquet,” and if it was a symbolic evening, then why not treat yourself to a good final cocktail? It is important to eat the evening meal with the utmost respect.

Moreover, as soon as the digestive “lays down” after both (and mainly during the evening with alcohol), the impact of the meal, mood and physical fitness will not deprive anyone of the evening, but of the coming morning.

At the same time, when choosing a drink that will complete the meal, remember that you must fit harmoniously into the course of the meal itself.

So, before beer was served, as soon as a pot of good malt whiskey had arrived.

Since wine dominated the lunch hour, the final stage of May will be marked by the grapevine.

Garniy Gospodar always often insults his guests.

And a good dinner always begins with an aperitif and ends with a dessert.

Food comes to the fore: what are aperitifs and degustives?

• Where does the stench come from in the attributes of a hotel?
• The drinks that are served before and after food are usually alcoholic.
• Aperitifs stimulate the appetite and help create a relaxed, friendly atmosphere during the hour of finishing dinner or the main meal, and drinks help to relax and relieve stress after a meal.
• It is important to note that the tradition of serving drinks in front of the kitchen began to expand from France, and came to France from the Roman Empire.

Another version of the aperitif was invented by the French pharmacist Joseph Dubonnet, who suddenly removed the savory infusion while mixing it with malarial mosquitoes.

• In fact, it doesn’t matter, the stars of this place say, because it’s common for wealthy countries to gain access not only when receiving guests at home, but also at business meetings and corporate events.
• Dietologists recommend drinking a bottle of water every day, which can also be used as an aperitif.
• Basic rules for choosing an aperitif:

It is the responsibility of the drinker to get under the prevailing grass and harmonize with it.

Digests also came to us from France.

• Alcohol was found in the Middle Ages, which served not only for the benefit of medicine, but also gave rise to herbal infusions, wine-based mixtures, extracts from spices and roots, mixed with cucumber.
• At the beginning of the 19th century, a list of deeds emerged from the savory season, and along with it the following rules were formulated:
• The digestive must be followed by the main meal and the continuation.

May be darker behind the color, lower aperitif.

The digestif is due to be more important for the aperitif and drinks during the hour.

The most common digestive is high-quality alcohol.

Cocktails, only those with local ingredients, and lower aperitifs are allowed.

Kava, black and green tea are often served.

Experts share their thoughts on the issue of herbal tea.

Alcoholic drinks, such as digestives: balsams, liqueurs, wines, dessert wines, Calvados, grappa, brandy, cognac and whiskey.

It so happened that the list of possible digestifs turned out to be an order of magnitude shorter than the list of aperitifs.

This is explained by human physiology and with great value.

The digestive is responsible for adding flavor, giving a bright taste and appreciating all the tastes that are experienced before and during the hour of the meal.

There are no clear instructions for selecting drinks before a meal, much less vague recommendations.

What can be vikorystuvovat as dezhestiv?

There were unspoken rules for the selection of such tunes:

1. It is customary for a digestif to choose a smaller aperitif and drink that is served with the drink.

2. Digestives choose darker aperitifs, so that they are not always too heavy, but the taste is important for the color.

3. The digestif must be combined with drinking drinks and a stretch of the table.

For example, after drinking beer, you get along with someone like a harmonious digestive shot of whiskey.

Since the main drink was wine, you can finish off the meal with a small dose of cognac.

4. After completing the meal, you can drink the same drinks that were served at the hour of the main meal.

5. The digestive is due to the fact that it was near the hour of the main meal.

For example, if the hedgehog is rich and fatty, you can serve a glass of cognac or whiskey. At the end of the meal, licorice and herbs were served, as well as a digestif, a liqueur or a cocktail.

6. Digestives are served in small quantities: a little more than 50 UAH. mitsnih drinks 100 gr.

those who have fallen ill. Drinking spirits

How is it possible to get stuck: Cognac

– local alcohol, prepared from fine grape varieties. Whiskey

– a sweet and aromatic alcoholic drink that is extracted from cereals. Brandy

- Alcohol, distilled using the distillation method of grape wine. For example: , .

Port wine

- fortified wine, originally from Portugal.

Dessert wines

- fortified wine, price 12-20% Likeri

- Fruit alcoholic drinks.

Cocktails

In France, since the middle of the Middle Ages, wines with added spices and a small amount of zucchini were served at such yakki.

The main rule when choosing a dish in France is its ability to add flavor and aroma.

These can include French “wines” such as champagne, cognac and armagnac, as well as wine, liqueurs, and cocktails.

There is no single standard for choosing a food, but there are no rules.

Following them and relying on your imagination, on your own relish and the relish of the guests, you can choose a suitable drink for a perfect end to the visit.

All current alcoholic beverages are divided into three large groups: those served before the main meal, those served immediately before the meal, and those served immediately with desserts or as a substitute for them.

1. Of greatest interest to those who follow alcohol etiquette is the first and last group. Aperitifs are alcoholic drinks that are usually served before a meal.
2. The most important thing is to easily relax a person and awaken his appetite. Such alcoholic drinks can be of three types:
3. Ordinary, then there is only one type of alcohol.

Combined– there are two massacres of drinks, which are served at one dance in different kelikhs.

Mixed aperitifs

- These are the cocktails.

• Call for the stench to be served on a hot plate.
• Dovidka!
• Mixed aperitifs must be followed so that the main type of alcohol enters the warehouse, approaching the head hot water.

The digestif is served after the end of the meal as a way of relieving the herbal tract, boosting the food mood in people.

It’s best to serve these drinks close to the end of the day after you’ve finished eating them. The digestives must be savory, aromatic and delicious.

1. It is very important to remember that the more powerful alcoholic drinks are, the less alcoholic is to blame for such a drink.
2. Alcoholic gourmets respect that the digestive may be valued for the drink that people experienced before, and it is also responsible for the recipe of the same drink that was the main thing on the table.
3. It is traditionally respected that these groups are of a dark color.
4. List of alcoholic drinks
5. What do you drink for an aperitif?
6. The following types of alcoholic drinks are usually served:
7. Whiskey.
8. Cognac.
9. Absinthe.

Bourbon. Heers.

Carnage types of burners.

Wine.

1. Beer.
2. Liqueur.
3. Important!
4. The aperitif for women may be low-alcohol, but not for men.
5. Why bother with a digestif?
6. For example, at the end of the evening it is customary to serve:
7. Herbal balms.

The correct selection of aperitifs and digestives guarantees not only a high mood and self-esteem, but also the absence of problems with poisoning.

How do I fuck them?

Alcohol etiquette and rules for drinking from these groups.

So, let the aperitifs come to life:

• at least 20 minutes before the start of the meal;
• drink their traces hastily, sipping on the skin;
• Mixed cocktails are usually drunk through straws, rather than in bottles;
• It is not advisable to serve more than two kelikhs of alcoholic drink to one person;
• Obov'yazkovo varto serve at the same time with aperitifs and snacks for them, but it is not necessary to carefully put a lot of pressure on it.

The rules for living up to the gestures are as follows:

• Drinks are served at strictly limited quantities.
• Our main task is to encourage the flammable mood and the relaxation of the herbal tract.
• Too much digestion can cause severe alcohol insomnia in Swedes.
• Serve the drink chilled to 20 degrees.

The appetizer may match the main savory tone of the drink.

Drink plenty of juice, stretching the malt.

Traditionally, in rich parts of the world, it is not customary to serve additional appetizers before drinks, leaving the rest until the end of the day with dessert that completes the meal.

After all, the rules are full of blame.

Snacks Select herbs that will be enjoyed together with aperitifs and digestives, and cook with special care. There is no harm in the stench overriding the herbal tract, no harm in drowning out the taste of the drinks themselves, but in this case they can correctly smell it.

1. OK with these rules
2. as a snack before aperitifs
3. best approach:
4. olives or black olives, which can be stuffed with lemon or lime before serving, or can be served plain;
5. curd sliced ​​from hot varieties of this product;
6. lean shank;
7. chi anchovy shrimp;
8. small canapés;
9. bruschetti;

Sirni bags and sticks; stuffed and baked pecheritsa;

chicken eggs with different fillings.

Respect!

1. Select appetizers for aperitifs especially carefully. It is not to blame but was prepared from the same ingredients from which the main herb was prepared. If you can add a pinch of cinnamon peel;
2. legends Siri;
3. chi maslini olives;
4. fruit slice with apples, pears and pineapples.

Drink often at the same time and serve hot with digestifs. chorna kava abo tea.

Bourbon. A competent selection of aperitifs and digestives, their proper serving in the required quantity and with suitable snacks - this ensures a successful celebration and the satisfaction of all those present at the event.

In fact, this is a valid science that can be buried indefinitely with great benefits for the entire organism as a whole.

To rejuvenate with this mysticism and the strength of the skin of a person, carefully follow all these recommendations.