Disagreements are normal, and I'm happy to debate the finer points of bartending and cocktails with anyone. Sadly, some people prefer the angry dictator approach. David Rattner, of National Bartenders School, being one of them. But that's OK. What's not cool is the his inability to separate the topic from the individual. Another charming letter from Dave follows.

Question from Blair: I've noticed a phenomena when I'm making bitters.  After I macerate this that or the other in the alcohol, I filter it to remove any sediment, twigs, etc.  I then add cooled caramel syrup to lower the proof and give it a nice texture/color. After adding and blending the syrup, I start to get some flaky fallout... looks like old fish food or something.  It seems like something falls out of solution? I'm partly curious to know why this happens, partly want to stop it from happening.

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.