Drink in the Details is a monthly column highlighting spirits and classic cocktails written by DC Craft Bartenders Guild members Adam Bernbach (Bar Pilar) and Chantal Tseng (Tabard Inn).
Chantal’s sister once excused herself to the ladies room during the course of a long tasting menu at a nice restaurant. Turns out that she knew some kung fu breathing exercises that would help her expand her stomach so she could regain her appetite and continue feasting. Unfortunately, she would give no hint as to what kind of mojo she performed that night. We can, however, offer a couple strategies for easing the pain of overindulgence for this Thanksgiving via the drinking of particular types of bitter spirits.
The word bitter is often associated with unpleasant sensations. It’s not sweet, salty, or sour. It’s the other: jarring and confusing. But there is a scientific reason for “bitter.” The tiny flavoring agents that make something taste bitter act the same way that poisonous substances do in our bodies, by triggering a response. When the human body detects an unwanted or potentially dangerous substance, it spikes one’s metabolism, which then instigates hunger in order to more efficiently process said substances. Our bodies are designed to rid themselves of anything that might be harmful as quickly as they can.
So let’s say you’re staring down a Thanksgiving table of turkey, ham, fish, casserole, sweet potatoes, pasta salad, beets, cranberries, etc… If you don’t try one of everything, Grandma, Auntie Ambrosia, your brother-in-law, and your second cousin from your dad’s first marriage will all be emotionally scarred for life. Relax. A pre-meal ritual of Campari & Soda or an Aperol Grapefruit Spritzer is traditional among the gourmands of Italy. Light in body, bright with citrus, these two bitter aperitivi are an amazing way to get your tummy ready for a feast. Too much on your plate? Take five deep long breaths and then shoot down a bittersweet Amaro like Nonino or Nardini. It’s time to send a warning to your digestive system that it’s about to become a serious churning machine.
Photo by michaelwhays
