Back in the day (
at least for some of us), alcohol was well, let’s just say it was a means to an end—something not to be enjoyed, but tolerated with the ultimate goal of getting wasted and making some bad decisions. Back then, the means were the cheapest beers, the strongest booze (
Everclear, anyone?) and a package of Franzia minus the box. But as we enter our slightly more sophisticated drinking years (
Wine! Craft beers! Mescal!), we started to discover that alcohol can do a lot more to your meals than help you vomit them in a trash can. Welcome to the world of aperitifs and digestifs, or in plain English, the before and after dinner cocktails. When used correctly they can complement your meal, aid in digestion, and help give you that European flair you’ve always wanted. So read on for some pre and post toasts…
APERITIFS
Deriving from the Latin word
aperire, which means “to open,” an aperitif serves to do just that—open your palate and prepare it for the meal to come. They are usually light, dry, bitter and only moderately alcoholic so that you don’t end up face-down in your soup. While we’re used to kicking off a meal with a little bubbly here in the US, true aperitifs range from fortified wines (vermouth), to anise-based cocktails (ouzu), to bitter spirits (Campari), and are best served chilled. Open up your mind (pun totally intended) to a few of our favorites:
LILLET 
A wine-based aperitif available in both red and white, Lillet comes from a small town south of Bordeaux and was a favorite ingredient in the martinis of Mr. Bond, James Bond (well at least the Daniel Craig version of him). The recipe is a secret, but it derives its flavor from a variety of sweet and bitter oranges & grapefruit peels. Enjoy it over ice with a slice of orange.
CAMPARI
You probably had a poster of this classic cocktail on your dorm room wall without ever having tried it. Probably for the best; the intense bitter flavor can be a bit overwhelming for an untrained palate. We’d love to tell you what’s in it, but reportedly only one person in the world knows that…and it’s not the Shecky’s Nightlife Editor. Drinking it straight will put some hair on your chest, but if you want to dull it down some, try the classic Negroni: 1 part Campari, 1 part Vermouth Cinzano Rosso, 1 part Hendricks Gin. Build in a double rocks glass with ice, garnish with an orange peel.
APEROL
As the name implies, Aperol was made with aperitifs in mind. With a bright color, a smooth bitter-sweet flavor deriving from orange, rhubarb, and other roots and herbs, it is less potent than most wines, so you won’t ruin your meal by being too full...or too wasted. For those of you new to the Aperitif scene, consider it your gateway drink. Try an Aperol Fizz: 2.5 ounces Aperol, 2 ounces prosecco and a splash of tonic water, served over ice in a rocks glass.
OUZO 12
When it comes to anise-flavored aperitifs, it’s all Greek to us, so say "Oh-Pah" for Ouzo 12, the most popular brand in the world. The brand dates back all the way to 1880 when the folks at the Kaloyannis Distillery discovered that their “Barrel No. 12” Ouzo was the most popular. It is traditionally consumed chilled from a shot glass, but for those who have an aversion to licorice, try it over ice mixed with lemonade.
Ya mas!
DIGESTIFS
Not surprisingly, the purpose of digestifs are to aid in digestion. They typically contain herbs and spices that are known to have stomach-settling properties…or just a boatload of alcohol. Though you’ll often see dessert wines and ports classified as digestifs, the more traditional ones are spirits like liqueurs (Frangelico), brandies (cognac, grappa) or whiskeys (bourbon, scotch).
FRANGELICO 
You’ve got to hand it to the Italians—even their liqueurs contain a shout-out to their religion. Dating back more than 300 years to the Piedmont region of Northern Italy, Frangelico was named for a hermit monk and the bottle even takes the shape of a monk’s habit, complete with its very own rope belt! Fra. Angelico may have been Roman Catholic, but this hazelnut digestif is enjoyed by all. Combine Italian and American traditions and use it to spike your coffee…whipped cream optional.
SOLERNO
When you’re craving a citrus boost, pass up the standard Grand Marnier and Cointreau for this lesser-known blood orange liqueur. Extremely sweet, courtesy of the signature fruits within, it's an ideal mixer to take an after-dinner cocktail to the next level. We suggest you try it in the form of a margarita: ½ Oz Solerno, 2 Oz Milagro Tequila, ¾ Oz grapefruit juice, 1 tbsp. marmalade. Shake hard and strain over ice in a rocks glass with a grapefruit salt rim. Garnish with a grapefruit slice.
X-RATED FUSION LIQUEUR
Despite its name, this bright pink liqueur is better suited to prep you for a night out with the gals than a romantic dinner for two. An innovative blend of ultra premium French vodka and Sicilian blood oranges mingled with mango and passion fruit, it’s like a fruity vodka martini without all the shaking and stirring. If you want to mellow down the flavors, try the French Kiss: 1.5 parts X-Rated, 1.5 parts SKYY Vodka, shake over ice and serve in a martini glass.
COURVOISIER 
"Give me the Henny. You can give me the Cris. You can pass me the Remy, but pass the Courvoisier.” Despite its popular reputation as the drink
du’jour of the hip hop industry, cognac has been a traditional French digestif since well, let’s just say long before Tupac first mentioned it. A brandy produced specifically in the Cognac region of France, Courvoisier is made by double distilling white wine and is categorized by how long it has been aged (VS, is only 2 years, XO means 20+). Make like P.Diddy and drink it straight, or try the classic Sidecar: 35ml Courvoisier Exclusif, 15ml Triple Sec, 25ml lemon juice. Shake all ingredients over ice and strain into a chilled martini glass with a lemon slice garnish.
