Like us on Facebook!

David Lissner
for restaurants

A Gooey New After-dinner “Drink”


After Dinner Drink at Mott St

(Fire pit s’mores in action at Mott St)

Who says after-dinner drinks can’t come sandwiches between graham crackers? Debunking the digestif norm, Mott St uses a bit of whimsy and nostalgia for its crafty new after-dinner option: Fernet-splashed s’mores roasted over the restaurant’s patio fire pit. Beverage director Nate Chung tells all.
Matt Kirouac: Where did the idea to implement s’mores on the menu at Mott St come from?
Nate Chung: After hours on a fine summer evening, the Mott St staff built a fire on our patio. The mood was pleasant and our spirits were high. Chef Edward Kim, riding the momentum, rushed across the street to the supermarket and picked up hot dogs and marshmallows for us to grill over the nostalgic flame. Soon after, we all saw.…………CONTINUE: 


For more about Chicago Steaks see:


Apéritif and digestif

Apéritifs and digestifs (/əˈpɛrɨtf/ and /dʒɛˈstf/) are drinks, typically alcoholic, that are normally served before (apéritif) or after (digestif) a meal.


A digestif is an alcoholic beverage served after a meal, in theory to aid digestion. When served after a coffee course, it may be called pousse-café. Digestifs are usually taken straight. Common kinds of digestif include:

  • Brandy (Cognac, Armagnac, alambric)
    • Eaux de vie (fruit brandies, Schnapps, Calvados)
    • Pomace brandy (grappa)
  • Fortified wines (sherry (usually cream sherry), vermouth, port, and madeira)
  • Liqueurs bitter or sweet (drambuie, amari (such as fernet), herbal liqueur, chartreuse, Grand Marnier, Irish Mist, Kahlua, limoncello, Agavero)
  • Distilled liquors (ouzo, tequila, whisky or akvavit)
  • Liquor cocktails (Black Russian, Rusty Nail, etc.)

In certain areas it is not uncommon for a digestif to be taken before a main course. One example is the trou normand, a glass of Calvados taken before the main course of a meal.

Bitter digestifs typically contain carminative herbs, which are thought to aid digestion.

In many countries, people drink alcoholic beverages at lunch and dinner. Studies have found that when food is eaten before drinking alcohol, alcohol absorption is reduced[5] and the rate at which alcohol is eliminated from the blood is increased. The mechanism for the faster alcohol elimination appears to be unrelated to the type of food. The likely mechanism is food-induced increases in alcohol-metabolizing enzymes and liver blood flow.