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!

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!