After their exertions, the birds are kind of
scrawny and lean, are they not - I'd imagine they
were fatter and yummier after having gorged on
seeds for a couple months.

Yes, by the time they get this far north spring ducks are very lean.
That's why we tend to stew them rather than roast them. Their

When they've been on a diet, they must taste different,
perhaps gamier, than when they've pillaged your lawns.

nesting grounds are even further north. When they pass over again in
the fall they are much plumper but not nearly as fat as domestic
farmed birds are.

The farmed ones, especially the Pekin variety, can actually
be a little fatty even for me, and the main issue with them
is that the flesh is lean, and the layer of subcutaneous
fat is too is too thick to render out to any degree in the
time it takes to do a rare breast.

Problem: good Eau de Vie is horribly expensive and cheap "fruit
brandy" is actually just neutral grain sprits adulterated with nasty artificial flavours.

Question. How about neutral spirit with decent flavorants?

That would suit me just fine. But I have not come across any other
Cointreau.

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

a dash of bitters made it better yet.

It didn't really sound bad to begin with. Maybe a
citrus or other fruit garnish?

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

So an orange wedge?

The Metropole [...] fell out of fashion and is enjoying a
revival in hipster cocktail bars.

Does it dismay you to think you have something in
common with hipsters?

Nah. I'll go to their places for good coffee and good cocktails but
I'll still make fun of them behind their backs!

And vice versa!

Grapefruit bitters
categories: ingredient, booze, concentrate
yield: 4 c

3 lg grapefruit, zest of
2 lemons, zest of
2 Tb whole coriander
3 Tb minced fresh ginger
1 Tb dried gentian root
1 Tb dried mint
1 Tb dried wormwood
1 Tb whole cloves
1 Tb dried dandelion root
1 bottle 151 proof vodka

In a large glass jar, combine citrus zest with
herbs. Add vodka. Cover and shake. Let sit in a
cool, dark place for 3 weeks.

Funnel through a double layer of cheesecloth
into a clean glass jar, and then gather the
ends of the cheesecloth to enclose the solids.

In a measuring glass or coffee mug, steep the
cheesecloth-enclosed solids in 8 oz hot water
until cooled to room temperature. Discard the
solids and add the steeped water to the alcohol
mixture. Let stand for 5 more days, or until
completely settled. Strain through another
double layer of cheesecloth and then through
coffee filters until no longer cloudy, then
transfer to tincture bottles.

Gary Abts, Essex, Seattle via imbibemagazine.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)