Bitter and herbal, these liqueurs are just the antidote for overindulgence.

By Laura Hayes, CSX Contributor

It was the second helping. No, the third. However many times you dipped back into the stuffing or asked mom to slice some more dark meat, chances are you have a stomach in need of settling after Thanksgiving dinner. Sure you can sleep it off, but why not share a digestion-aiding amaro with friends and family and stay up longer to enjoy each other’s company? These five should do the trick.

This Greek liqueur has been produced for more than 2,000 years. Photo credit Ya Mastiha.

Ya Mastiha Liqueur

In Greece, Mastiha is sipped after a massive meal to settle the stomach and reenergize groups for part two of the evening. Who wouldn’t want a digestif capable of producing a second wind? The liqueur, akin to a light and sweet gin, is distilled with the sap from mastic trees. This sap, according to Ya Mastiha Liqueur founder Nick Papanicolaou, has been used for more than 2,000 years in Greece and across the Mediterranean in everything from baked goods to cosmetics. It even got a mention in the bible, and is included in the writings of Hippocrates and the original encyclopedia on medicine. “As a spirit itself, it’s been around for ages, but on a very mom-and-pop level,” Papanicolaou says. “It wasn’t widely distributed in Greece until the last 7-8 years or so. Now if you go to the Greek Islands in the summer, it’s everywhere.” And for good reason—the liqueur is a versatile digestif. Sip it on the rocks; as a chilled shot; or even as a piney boost to cider or coffee-based cocktails. Just remember to toast to good health by saying “YaMas.”

This bittersweet amaro from Bologna is Italy's most popular digestivo. Photo credit Amaro Montenegro.

Amaro Montenegro

If you ask for an amaro while in Italy, expect a glass of Amaro Montenegro to arrive. The bittersweet beverage from Bologna is arguably the most popular, and most widely distributed amaro in the country. When Elena Petrović-Njegoš of Montenegro married King Victor Emmanuel III of Italy in 1896, they drank the amaro, inspiring its name. Though historic, only one person knows the recipe in its entirety. “The well kept secret is a part of our story,” says U.S. Market Manager Marco Montefiori. What we do know is 40 herbs and spices are used, and some of the biggest to present themselves are fresh coriander, vanilla, orange peel, and cherry. Though bartenders in the U.S. are falling in love with it as a modifier in cocktails, to drink Amaro Montenegro the Italian way is to sip it on the rocks after a big dinner and coffee. If Amaro Montenegro is suitable for a royal wedding, surely it’s worthy of Thanksgiving dinner.

Letherbee Fernet

Many amari are shrouded by secrets, and not just the ancient ones. Letherbee Distillers Founder Brenton Engel won’t share the totality of what is in the fernet he launched in June 2014. “I will say that we use 20 botanicals and we are not shy with the saffron,” he says. “The process requires no less than two unicorns per 100 gallons made,” the former bartender turned Chicago distillery operator jokes. The fernet sips smooth and the most apparent flavor is mint, but there’s also some myrrh. Try it served chilled after Thanksgiving dinner because it contains botanical ingredients said to aid in digestion. If the fernet’s flavor is too potent on your palette, try stirring it into ginger beer or cola. Just to be cheeky, Engel adds, “It is also believed that medicinal claims about bitters are shallow justifications for the behavior of alcoholics.”

Ramazzotti Amaro Liqueur

When enjoying a nip of Ramazzotti Amaro, know that you’re drinking something historic. According to Alessandro Lupo of the Ramazzotti Business Unit, the liqueur was blended and created in Milan in 1815, making it the oldest Italian Amaro. “Founder Ausano Ramazzotti took advantage of his encyclopedic knowledge of herbs and his experience in the wine and liqueur trade to create a harmonious blend of 33 different herbs and roots,” Lupo says. The amaro might sound familiar because Ramazzotti was quite the advertising mogul. Commercials for the amaro in the 1980s romanticized the city of Milan. What matters most though is taste, which is distinguished by five key flavors: star anise, orange peel, cardamom, cloves, and myrrh. The brightness of the orange dominates, hence why Lupo recommends drinking it over ice with a strip of orange zest to exalt the flavor after Thanksgiving dinner. “It’s perfect for moments of conviviality,” he says.

Mix Suze with ice or into a warm cocktail. Photo credit Suze Saveur D'Autrefois.

Suze Saveur D'Autrefois Liqueur

Suze Saveur D'Autrefois Liqueur became available to the U.S. market again in 2012, much to the delight of bartenders. Those hosting Thanksgiving dinner should all be pleased that the gentian liqueur is back because the root aids digestion. “Gentian root was seen as a panacea in the Middle Ages, and it was the most used antipyretic before the introduction of quinine,” says Thomas Robert, the International Brand Manager for Suze. “It’s recognized by the World Health Organization to cure digestive problems,” he adds. Suze is as versatile as Campari and Aperol, but far more complex. In manages to bring a floral quality, followed by citrus notes, and finally a spicy and bitter finish. The two best ways to serve it after a big meal are on ice or mixed into warm cocktails such as grog or hot chocolate.

Laura Hayes covers dining, wine and spirits for publications including Thrillist, Washington City Paper and Food Network. Her work has also appeared in the Washington