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The best-known monastic liqueurs include Chartreuse (French Carthusians), Bénédictine D.O.M., Frà Bernardo Elixir, Amaro San Simone, Centerbe and a wide range of rosolios, nocinos and ratafià produced by Trappist and Cistercian abbeys in Italy, France and Belgium.

Herbal digestifs (amari, elixirs, Chartreuse) are best served chilled at around 8–10 °C in small liqueur glasses. Grappa and brandy should be enjoyed at 13–15 °C in tulip glasses to release their aromatics. Avoid high room temperature: it dulls the herbal and balsamic notes.

Monastic recipes include carminative herbs such as anise, fennel, mint, lemon balm, gentian and angelica, traditionally linked to digestive well-being. They remain alcoholic drinks, however, and should be consumed in moderation, after meals, and never as a substitute for medical treatment.

Always keep bottles upright (never lying down like wine), in a cool, dark place away from heat sources. Once opened, high-proof grappas and liqueurs keep for years; herbal infusions may slightly change color over time without affecting taste.