Cool Bob deserves a tiki drink!

One of our days in NOLA we took the Ferry over to Algiers. I highly recommend this if you have a couple hours to spend. It’s a beautiful little residential area with lots of character. It was nice to walk around and check out all of the architectural styles. Plus, you may get to meet Cool Bob (from Buffalo of all places) at the Old Point Bar! We chatted with him for a while before we had to head back out into the heat, and across the river.

After the ferry ride back, we meandered our way over to Latitude 29, again. We weren’t aware that famed rum collector Professor Remsberg was going to be in the bar for a meeting. I wish we could have said hello, but didn’t want to interrupt.

Professor’s Remsberg’s Punch is the inspiration for my version of Planter’s Punch. Most versions of this punch are different, so feel free to make it your own!

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2eat2drink Punch

  • 3 oz El Dorado 12 year demerara rum
  • 1 1/2 oz demerara simple syrup
  • 1/2 oz fresh squeezed orange juice
  • 1/2 oz fresh squeezed lemon juice
  • 1/2 oz fresh squeezed lime juice
  • 2 dashes Angostura bitters
  • 2 dashes Fee Brother’s Cherry bitters

Shake with ice and serve in a well garnished glass. Or you can always mix up a pitcher and stir!

The Lapu Lapu I created is based on the Disney version from The Tambu Lounge at the Polynesian Resort. I altered the recipe slightly from what I found only because I wanted to use a better rum for the float than 151. Plus, I can’t bring myself to use sour mix.

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The Lapu Lapu

  • 2 oz Myers’s Dark Rum
  • 3 oz fresh pineapple juice
  • 2 oz fresh squeezed orange juice
  • 1/2 oz simple syrup
  • 1/2 oz fresh squeezed lime juice
  • float 1 1/2 oz Clément V.S.O.P. Rhum Agricole Vieux on top before serving

Mix all ingredients except float and stir well. Pour into a hollowed out a fresh pineapple filled with ice. Gently pour additional rhum to float on top. Garnish with orchids and mint and serve with a straw.

What is your favorite tiki drink? I’d love to know so I can do another series. Cheers!

Get your tiki on!

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!

Here are a few other highlights from our trip.

 

And last but not least, your tiki inspiration! This is my take on the huge variation of Mai Tai recipes that are out there.

RB_mai tai-p

  • 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!

A Celebratory Scotch – Hip Hip Hooray!

Today is a momentous occasion. Though I’ve been a partner in Studio 2B for 15 years, I’ve just completed my purchase of the remaining shares from my friend and now former business partner, Ken. As of today, I am the sole owner of Studio 2B.

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In honor of this occasion, let’s raise a glass to Ken. Thanks for all the great years! May your days be filled with great Scotch, good health, more fun pictures, race cars, and Keuka Lake breezes!

Aberlour A’Bunadh seems appropriate for a toast. This rich amber Scotch comes straight from the sherry casks it’s aged in, at 59.6%. It boasts loads of flavors; toffee, ginger, vanilla, nuts, and dried fruit among them. Being cask strength, it does have a kick, but is creamy and smooth. Highly recommended!

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Stay tuned for big things to come! Cheers!

 

Happy Negroni week!

Did you know that this week is Negroni week? If you didn’t, you know now (and it’s the last day)! I hope you’ve had one, if not because they are awesome….at least because it’s for a good cause. I had a couple at The Revelry the other day, as you can see from my Instagram post. (I’d love to have you follow along!) And also from Shannon’s post!

I wanted to share a variation on the classic Negroni that I make on occasion. It’s fun to swap out different ingredients to see what you can come up with. In this case, tequila for gin, and Ancho Reyes for vermouth. Cheers….enjoy!

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Ancho Tequila Negroni
– 2 ounce reposado tequila
– 1 ounce Ancho Reyes Ancho Chile Liqueur
– 1 ounce Campari
– 2 dashes Fee Brothers Grapefruit Bitters
– wedge of ruby red grapefruit for garnish
– chili powder and sugar for rim
Rub the rim of your glass against a cut grapefruit and dip in a mixture of chili powder and sugar to coat rim. Add ingredients over ice and stir well. Garnish with wedge of grapefruit.

 

A Guinness pint and a wee bit o’ Disney.

First off, happy St. Patrick’s Day! May the luck of the Irish be on your side today! Ya may be askin’ what Disney has to do with a nice, tall, shamrock-laden pint. Considering I had it in Epcot at the Rose and Crown pub…a lot!

_DSC3518-Guinness pint

Along with the beer, I had a Scotch egg. Between the pint, the egg and the pub, all 3 British Isles were covered.

The rest of this post is coming from all the way back in 2013. Yes, I have been that busy. No excuses, it’s just that the studio has been busier than ever. A big thank you to all who have made that happen.

Let’s hit the parks!

On to a couple resorts and Epcot!

Hollywood Studios and Animal Kingdom!

Make sure to get your pint! Sláinte!

Mirbeau in the snow

It snowed today. In April. Not that that is unusual for us here in Rochester, it’s just a little frustrating given the long winter. But…it was also very pretty, and had the nice effect of reminding us of a recent trip to Mirbeau Inn and Spa. One of our fondest memories from Mirbeau is sitting together in the spa with large fluffy snowflakes falling through the open timbers overhead. I hope you get the chance to visit Mirbeau in the snow, but not until next winter.

I want a mojito in Old San Juan!

It’s been cold. (Apparently too cold to do a post since New Years Eve…sorry!) I’m sure everyone is aware that it’s been a cold winter. The polar vortex, or whatever the heck is causing this cold spell, has been all over the news. I feel like this tree.

2B_windy sunrise

I want to be warm, walking down the brilliantly sun-lit blue cobblestone streets of Old San Juan with my beautiful wife. We would start towards El Asador on Calle de San Francisco. Along the way we would see a picturesque purple balcony and a few cool cats hanging around. When we arrive, we would sit at a table with a view of the street. The awesome bartender, Daniel, would make us mojitos with Don Q Cristal. They would be super refreshing. Daniel would bring our order of ceviche. It would be excellent and flavorful. We would sit, laugh, and enjoy.

What is your warm thought of the day? Cheers!