Quoting Michael Loo to Jim Weller <=-

far north spring ducks are very lean [...] in the fall they are
much plumper

But still benefit from being wrapped in bacon.

Cointreau.

Of course the issue is decent flavorants. Speaking of which,
I wonder if Midori's base is grain neutral spirit.

I believe so. And it's another good example of decent flavourants. I
quite enjoy it in mixed drinks (Margarita and Daiquiri variations)
but abhor their cheaper domestic competitors. I just now read that
it was introduced to North America in 1978; I had my first taste in
Hawaii in 1980.

I alternate between lemon and bitters in many drinks but rarely
use both in the same glass.

So an orange wedge?

I'm not much for fruit garnishes. If I want to introduce an orange
taste to a drink I'll add a teaspoonful of Cointreau to the mix.

hipsters?

I'll still make fun of them behind their backs!

And vice versa!

No doubt!

I recall suggesting to Roslind back when Raine was just 16 that we
go out to a new local bar. Raine insisted that we couldn't go
because it was a young person's bar and even if they did let us in
we'd have to sit at the old fogey's table. She went on to say that
it was in fact her bar and we'd embarrass her in front of all the
boys if we showed up!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Midori Highball
Categories: Alcohol, Beverages
Yield: 1 Serving

1 1/2 oz tequila, vodka or white rum
3/4 oz Midori melon liqueur
3/4 oz Triple Sec
3 oz Sprite or 7-UP

Fill a highball glass with ice. Add everything and give a single quick
stir to mix.

MMMMM


Cheers

Jim


... Of course a Manhattan is a brunch drink; it has a cherry in it.

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