• 426 ducks and Midori

    From MICHAEL LOO@1:123/140 to JIM WELLER on Thursday, May 23, 2019 07:11:52
    far north spring ducks are very lean [...] in the fall they are
    much plumper
    But still benefit from being wrapped in bacon.

    I'm not a proponent of wrapping decent-tasting things
    in bacon unless there's a real affinity. Scallops thus
    wrapped are not in general a good idea unless they are
    bad scallops. Chicken livers, there's an affinity. Dates,
    there's a play between extremes of salty and sweet.
    Water chestnuts, since they don't have any flavor, sure,
    why not. Duck breasts I question unless they're fish ducks..

    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 had it around release time - Macy's Liquors (later
    Marty's (and yes, there was a Gimbel's Liquors down
    the street) was pushing it - the guys had their
    fingers on the pulse of the nation; they were also
    the first place where I encountered New Zealand
    Sauvignon Blanc, off in the '80s. But I didn't go
    out of my way for it as I found it unmemorable and
    - as I am not a cocktails composes person - had no
    particular use for it.

    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.

    Halfway between my restraint in all things except
    the booze itself approach and the LIIT kitchen sink
    approach.

    hipsters?
    I'll still make fun of them behind their backs!
    And vice versa!
    No doubt!

    I think of you as young; of course, when we met
    each other a couple decades ago, we were young.

    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!

    That's woman code for: you'd embarrass her in front of
    the boys.

    Title: Midori Highball
    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

    I see acid being a good idea to balance this.

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

    I don't see many morning drinks with cherries.

    Grapefruit bitters
    categories: ingredient, booze
    yield: 2 c

    1 1/2 c 100-proof vodka
    1 grapefruit, zest of
    1 lemon, zest of
    1/2 ts dried lavender blossoms
    4 dried juniper berries
    1 fresh sage leaf
    1/2 ts whole coriander seeds
    1 1/2 ts cut gentian root
    1/4 c light rum
    2 oz simple syrup

    Place grapefruit and lemon zest in a sealable
    glass jar with the vodka. Seal and shake, then
    let the mixture steep overnight in a cool, dark
    place. Add the rum and flavorings. Seal and
    shake, then let this combined mixture steep
    for 10 to 12 days in a cool, dark place.

    Strain through cheesecloth-lined sieve. Then
    bottle by filtering through a coffee filter.
    Add simple syrup to the bottle. Seal and shake,
    then let rest for 1 day. Store at room
    temperature for up to a year.

    Marcia Simmons, Serious Eats
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