[ she is a very enthusiastic researcher who takes her bartender role seriously, and she will happily drop a library's worth of knowledge if prompted ]
Digestifs tend to be higher in alcohol compared to aperitifs, which are served at the beginning of a meal. The sensation of drinking one should be warming— one could cross reference this with the consumption of agari tea, at the end of a Japanese meal— as they produce a similar effect within the body and are distinguished by having stronger flavor. On the sweeter spectrum are liqueurs like the Italian Limoncello, Gran Marnier and Chartreuse from France— ah, the latter was originally brewed by monks as an elixir of life, but people became captivated by the complex mix of herbs... there are bitter liqueurs that were distilled for similar purposes, like the German Jäegermeister, then there are fruit brandies and fortified wines— oh... sorry, I got carried away. And where are my manners? I'm Creme Yvette of BARiTONES.
no subject
Digestifs tend to be higher in alcohol compared to aperitifs, which are served at the beginning of a meal. The sensation of drinking one should be warming— one could cross reference this with the consumption of agari tea, at the end of a Japanese meal— as they produce a similar effect within the body and are distinguished by having stronger flavor. On the sweeter spectrum are liqueurs like the Italian Limoncello, Gran Marnier and Chartreuse from France— ah, the latter was originally brewed by monks as an elixir of life, but people became captivated by the complex mix of herbs... there are bitter liqueurs that were distilled for similar purposes, like the German Jäegermeister, then there are fruit brandies and fortified wines— oh... sorry, I got carried away. And where are my manners? I'm Creme Yvette of BARiTONES.