Digestifs provide holiday overindulgence relief

on 26/11/10 at 11:24 am

Booze News

Digestifs such as Jägermeister, amari and Chartreuse, made from exotic blends of herbs, roots and spices, can help counter overindulgence at the dinner table.

We’ve all been there.

It’s the classic postprandial Thanksgiving moment, practically hallowed by time and tradition: You have pushed away your plate. You’re just past the point of contentment, and your stomach, stretched to its limit, has just begun to talk back, maxed out on turkey, mincemeat, stuffings, pies, puddings, yams, mashed potatoes and a host of other starchy packing materials. You’ve downed several ounces of wine, which seems to have had no effect. That marvelous word of Greek origin, “dyspepsia,” conveys your fluttery digestive state. You’re a long way from leaving the table — walking it off is out of the question — but there’s not really much in the way of movement anywhere else, of any kind.

If ever there was a time for the proverbial digestive, it is this moment, on the heels of the Thanksgiving meal. A rich European history of overeating has established the need for special liquors to combat its effects, to get the juices flowing and create a taste sensation in the process. Part medicine, part palliative, part social lubricant, a wonder of gustatory and remedial power, the classic digestive nimbly performs multiple tasks at the end of any Henry VIII-style repast and may well be a fitting coda for your holiday feast.

{Full story via Los Angeles Times}

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