I had Brisket Friday night. Moo is the supreme meat species, but oink and cluck are up there.
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How is the Lunar? I have a bottle here I need to crack open next.
I’m waiting for my tots to be perfect, so quick head-to-head.
My Lunar didn’t have that plastic doo-dad that slows the pour so be careful.
The flavor profile is similar, but the Lunar lands and warms up like Jäegermeister - if that makes sense. Still botanical like a gin, but warms you like the bad decisions you can only make in your 20s.
I can’t imagine what the Amazonian tastes like.
Hendricks makes for a fantastic cucumber basil gimlet
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Monkey 47 and I also liked Roku.
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Hmmm, not that I can recall. However, I do like the Black Label and I do NOT like the Red Label. 
I’d let you pour a drink. Nearly everything is better with a lime. Tell me the block was shaved. 
Now I have to find Neptunia 
Edit: found at my local ABC. That was fast lol
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When I was traveling to your general area almost every week, I tried a lot of different regional gins. Brooklyn makes one that tastes like a Christmas tree (heavy heavy juniper) that I only drank in December.
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I didn’t personally cook this, but my boatman here in Coron did. I’d never had parrotfish before but it was 
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Peanut butter cookie dough.
I didn’t say “peanut butter cookies,” because… why ruin a good thing?
Normally I use Neilsen-Massey Madagascar vanilla in baked goods, but I used the Tahitian here because it shines spectacularly in food that never encounters the heat of an oven or a stovetop (it’s also outstanding in whipped cream).
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gotta show the inside goods when you have levain imiation cookies!!! looks bomb
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See I would have, but my dad and I (alongside my neighbor/friend) ate them all before I thought to take a pic of the gooey center. 
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