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!


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.

RB_lapu lapu-p

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!

The juicy, finger-licking good caprese burger!

It’s fun to make a burger that’s way bigger than you can easily take a bite out of. It just looks really good! But then…you have to eat it. So, you smush it down, with the juices and dressing dripping all over, and take a bite. It’s so flavorful and finger-licking good, you don’t care what a mess it is!

Using irradiated ground beef has become mandatory for us. You can use the 90% lean (to keep it almost relatively healthy), cover it in spices of your choosing, cook it medium, and it’s incredibly juicy and flavorful. Next choose your toppings. For the caprese burger, we used fresh mozzarella, grilled onions, tomato, and fresh basil topped with balsamic vinaigrette dressing. As an added bonus, the “bun” became grilled rosemary olive oil bread! Skip the fries and grill some fresh pineapple wedges for a healthier side.

This will be the first of many burger posts for the upcoming summer season. Let us know what you’d like to see on the next one. Cheers!

The caprese burger! Yum!

Rosemary olive oil bread becomes the perfect "bun".

2008 The Stump Jump, G.S.M. 90 points in Wine Spectator and a great match for the burger.