First, I hope you all had a marvelous holiday! Mele Kalikimaka! Happy Christmakuh! Etc.
The rest of this post is long overdue. Heather and I went to New Orleans in July. It was a marvelous get away, despite being all too quick. But it had a purpose, besides going to one of the most fun cities that we’ve been so far: I wanted to shoot some new pictures for the RAF On The Side Expo. As the incoming president (current president, given it’s December!) of the board of the RAF, I was super excited about our first partnership with the Rochester Contemporary Art Center, and I wanted to have some new work to highlight. It was a show for RAF members to share the artwork they do “on the side”, or those things that aren’t paid work.
What does that have to do with tiki drinks? Latitude 29 is one of the coolest places in NOLA, and we went there. Twice. It served as great inspiration, even 5 months later, to create this post (and tomorrow’s, where you can see more).
Here are a few pictures from the On The Side show.
These are the 4 pieces that were in the show along with 2 others in the series. Reflections of Abe and Spirits of the Bar sold during the show!
Reflections of Abe Lincoln
A Beer with Jean Lafitte
St Louis Cathedral
Time Worn Tuba
Spirits of the Bar
Jackson Square Jazz
Here are a few other highlights from our trip.
Anita beer. Drink local!
The sign at the Cornstalk hotel.
Our room at the Cornstalk.
The view from Stanley
Bottles at So Bou
breakfast at Stanley
Dinner at the Green Goddess
US on the balcony at the Cornstalk.
St Louis Cathedral-wide
The Rillette at Latitude 29
And last but not least, your tiki inspiration! This is my take on the huge variation of Mai Tai recipes that are out there.
- The Mai Tai
- 2 ounces Don Q Cristal or other light rum
- 2 ounces Blackwell rum
- 2 ounces Myers’s Dark rum
- 1 ounce Grand Mariner
- 1 ounce fresh pineapple juice
- 1 ounce fresh orange juice
- 1 ounce fresh lime juice
- splash of grenadine
Mix all ingredients well (except grenadine) and pour over crushed ice in a hurricane glass. Top with a splash of grenadine. Playfully garnish and serve with a straw. Cheers!