What to Drink After Thanksgiving, According to Bartenders

Amaro Montenegro

There are hundreds of different amaro styles, a category of digestifs traditionally made by infusing grape brandy with blends of herbs and botanicals. Each has a unique flavor profile, so you may find you love some amari and dislike others.

 “Amaro Montenegro has a more mild-mannered, well-balanced, and floral taste,” says Jonnathan Alvis, assistant director of food and beverage at The Jefferson Hotel in Washington, D.C. 

Ana Jovic, general manager at Lucky Cheetah in Portland, Maine, adds that “unlike some other digestifs that can be overpowering, Amaro Montenegro offers smooth and balanced aftertaste.” She says the herbal and citrus notes in the blend pair especially well with roasted meats like turkey or ham, making it a good choice for Thanksgiving.

Enjoy it neat, or Jovic recommends adding tonic water and an orange slice for an easy and refreshing cocktail.

Underberg Bitters

Fun fact: while Underberg Bitters are, in fact, alcoholic, they’re classified by the FDA as non-potable bitters, technically making them a food product. Because of that, you might be as likely to find them in a grocery store as in a liquor store.

In addition to being the only food product on this list, this digestif is one that you’ll see taken as a shot more often than sipped.

“Underberg is a tiny little package that packs a big punch to help you get things moving,” says Colleen Hughes, head mixologist at Supperland in Charlotte, North Carolina. “Its strong, bitter flavor from gentian root is highlighted by Christmas spice flavors like cinnamon, allspice, and juniper, with the benefit that it doesn’t contain any sugar.”

As a bottle of Underberg Bitters is only 20 milliliters, Joe Raya, a former bartender and co-owner of Bittermilk Bitters, says it’s easy to take as a shot. “Its compact size makes it perfect for guests looking for a quick, refreshing digestif without the commitment of a larger pour,” he says.

Chauffe Cœur “Hors d’Âge” Calvados

Calvados is an apple-flavored brandy from the Normandy region in France.  This particular variety is a favorite of Thomas Menaitreau, general manager at Windmills Craftworks in The Colony, Texas.

“It stands out as a refined digestif that balances richness with orchard-fresh clarity at the close of a heavy meal, while being wallet-friendly,” he says, noting that the 15-year minimum aging for this bottle lends itself to caramel apple flavors. 

“Calvados works beautifully with traditional Thanksgiving desserts,” says John Reilly-Mallon, lead bartender at Harry’s in New York City. “Its apple-and-baking-spice character means it’s obvious with apple pie, but it’s just as good with pecan tart, pumpkin pie, or even the marshmallow-topped sweet-potato casserole that straddles sweet and savory.”

Reilly-Mallon recommends using Calvados as a base for a Brandy Crusta cocktail with orange curaçao and maraschino liqueur as an alternative to drinking it neat.

Amaro dell’Etna

“When I think about what I want to pour after a Thanksgiving meal, my heart goes straight to Amaro dell’Etna,” says Robby Dow, owner of Bespoke in Wilmington, North Carolina. “It’s the kind of digestif that feels approachable enough for everyone at the table, but still complex enough to keep things interesting.”

Dow says you’re more likely to find amaros from southern Italy to have citrusy notes and be more lush tasting, while versions from northern Italy tend to be more herbaceous and bitter. 

Amaro dell’Etna is a perfect middle ground, he says, with its “bright orange and caramel notes balanced by earthy spice and a gentle bitterness.”

Broadbent 10 Year Boal Madeira

Port is a common digestif, but Joe Baumgardner, regional sommelier and cellar master at JC Resorts, prefers Madeira for a post-meal sip instead.

Madeira is a fortified wine from Portugal, meaning brandy is added during fermentation. This increases the alcohol content and extends the bottle’s life once opened.

“Madeira shares some delicious characteristics with port, but Madeira is my preferred complement to a big meal because of its dazzlingly bright acidity,” says Baumgardner. “The flavors and aromas of fig, hazelnut, and toffee are a dessert unto themselves, and beautifully balanced.”

Kevin Denton Rex, director  at The Spirits Authority, adds that Madeira is a perfect accompaniment to a popular Thanksgiving dessert. “There is simply no greater pairing for pecan pie,” he says.

Fernet-Branca

You may have experienced taking a shot of Fernet-Branca at a bar, especially if you live in San Francisco, where the bitter, herbal liqueur is wildly popular. In the bar community, it’s often called a “bartender’s handshake,” a tradition in which bartenders serve other bartenders a shot of the digestif as a welcome shot. However, it’s one of the more polarizing digestif options available.

“Bartenders love it as a shot, but for most people it’s a 50/50 preference,” says Hicks. “It can be an acquired taste because of its bitterness and unusual flavor.’

After a big meal like Thanksgiving dinner, Fernet-Branca’s intense bitterness and strong minty finish can be a big help to soothe your stomach.

“It’s bold blend of over 27 herbs and spices instantly wakes up the palate and cuts through rich and heavy foods, while the menthol and herbal notes leave a clean, refreshing finish,” says Alexis Astorga, bartender at &More by Sheraton in Phoenix, Arizona. “It’s a reset button for your digestive system, bringing balance after indulgence.”

Braida Brachetto d’Acqui 2024

Some might argue that a Brachetto d’Acqui, a lightly sparkling red wine, isn’t a true digestif. Still, Angelika Wroolie, wine director at Scoundrel in Greenville, South Carolina, makes a strong case that it’s a great fit for a post-Thanksgiving drink.

“With light effervescence and minimal sweetness, it offers a refreshing end to a rich holiday meal without overwhelming the palate,” she says. “Its bright acidity and soft bubbles help cleanse the palate after heavy, buttery dishes like roast turkey, stuffing, or creamy sides.”

Troy Revell, wine and beer director at Fearrington Village, agrees. “Brachetto is great for a light palate cleanser post-meal for those that prefer a little sweetness without the alcohol of heavier options.” 

Serve it chilled with a lightly sweet, berry-focused dessert to really complement the grape.

Amaro Sibilla

If you’re already familiar with amaro and looking for the more bitter end of the spectrum, Amaro Sibilla may be calling your name.

“Initial sweetness from honey swiftly gives way to a bold, enveloping but balanced bitterness, harmonized by flavors reminiscent of dark caramel, burnt sugar, espresso, dark chocolate, with subtle hints of smoke and pine resin,” says Francesco Lafranconi, vice president of beverage and hospitality culture at Carver Road Hospitality in Las Vegas. 

He recommends serving it on the rocks to mellow out some of the intensity, or using it as a layered ingredient in an Old Fashioned. 

“It’s pretty darn bitter,” warns Denton Rex. “If you’re trying to make your new family like you, this is maybe not the bottle to pull; but if you’re a few years in and you want them to understand you, then absolutely.”

Osborne Pedro Ximenez

Sherry is another type of fortified wine, hailing from southern Spain. This particular bottle comes from Jerez, a notable sherry-making region in the country.

“Sherry helps the body create the saliva and enzymes essential for digestion after a large meal,” says Christopher McLean, executive chef and beverage director at The Wigwam in Litchfield Park, Arizona. “It’s the perfect combination of a delicious conclusion and a practical benefit.”

Amaro Nonino Quintessentia

For Oona Wong-Danders, restaurant manager at MKT Restaurant & Bar at the Four Seasons Hotel in San Francisco, Amaro Nonino is one of her favorite digestifs. “It’s made from grappa, which sets it apart from many of its counterparts,” she says.

The grappa yields more fruity notes compared to other amaros, which makes Amaro Nonino noticeably sweeter than something like Fernet-Branca. Wong-Danders describes it as having a lightly bittersweet profile — honey and caramel flavors blend with bolder flavors like anise, gentian root, and saffron.

“Amaro Nonino is great for sipping on ice, pairing with whiskey or citrus, and great for use in cocktails such as a Paper Plane,” says Washington.

Green Chartreuse

Green Chartreuse can be harder to find than other digestifs. The French herbal liqueur is produced by Carthusian monks, and in 2023, they started limiting production. It’s said that only two monks know the full recipe behind the 130 herbs needed to make the 110-proof drink.

“After a big meal, I think Green Chartreuse is the perfect digestif, especially during the holiday season,” says Robert Taylor, bartender at The Ritz-Carlton, Pentagon City in Arlington, Virginia. “Its herbaceous character and subtle piney notes evoke the scent of Christmas trees, and it leaves you feeling warm and fuzzy.”

Kopke 20 Year Tawny Port

Revell is a fan of Kopke’s port options, noting that most of their offerings are generally wallet-friendly. “The 20-year tawny port is a consistent and versatile style that can be appreciated by port aficionados and newcomers alike, which makes it perfect for holiday gatherings,” he says. “Expect notes of candied fig, clove, sweet spice, nutty layers, and a hint of sherry-like brine, all surrounded by a bright freshness that reveals the approachable Kopke style.”