Today we use bitter liqueurs, like Ramazzotti, Fernet and Poli, as a form of digestif, to help with our over-indulgent nature. Sometimes sweet liqueurs, or cocktails, can provide some relief after we've gorge at the trough of gluttony. Before our "modern" digestive aids, there were similar cordials (1700's) that served the same purpose. These cordials were called Surfeit Water, which were specifically created for overindulgence. They differed from Bitters, in that pharmacists and doctors provided bitters for your ill's, where Surfeit Water was provided by your saloon keeper.

Depending on where you are from, or your inclination for spelling things, there are many ways to spell this almond flavoured cordial syrup. Sometimes it's with an x (noyeaux) sometimes it's shortened (noyau) and it can even be spelt shortened with an x (noyaux), among other varied spellings. Aside from being slightly annoying, this is a mainstay cocktail ingredient that has been usurped by the Italian amaretto's. But it is still called for, and for those who like to dabble in the art of homemade liqueurs, here is a recipe for Creme de Noyeau De Martinique.

You know the world of the cocktail is changing when a vermouth company reformulates their product to the original recipe. This seems to be happening more frequently now that people have started to appreciate more complex flavours and less syrupy sweetness. Noilly Prat Original has just hit the airwaves in Ontario, with their rediscovered love for the past. Prior to this epiphany, Noilly Prat had been hocking the "Extra Dry" formulation, which was--correct me if I'm wrong--a marketing tie in with the Extra Dry Martini from days-gone-by. So the questions is: is this a good thing or bad?