CDEP 86: Tiki Time with Jeff: Lotus Lounge, Baton Rouge, Louisiana with guest Ted Waldron (LSU)

This is our first true Tiki Time with Jeff episode, recorded earlier in 2025 -- and months before our Tiki Time with Jeff Primer was recorded (see episode 84). — This one was recorded on location at the Lotus Lounge in Baton Rouge, Louisiana. Jeff and his special guests, LSU professor “Tiki” Ted Waldron and PhD student Sonya Strano, speak with CC Pike, the Beverage Director at Lotus Lounge. She walks them through the Lotus Lounge’s fascinating history — and samples of several of their signature drinks, including: Mai Tai Lychee on the Beachee Missionary’s Downfall The conversation touches upon the origins of the Tiki tradition and a rich description of the Lotus Lounge’s interior decor, as well as the community aspect of tiki bars, and the social environment they create. It’s another fun — though sadly, Bradless episode — of Tiki Time with Jeff. Enjoy and cheers! — You’ve been listening to Tiki Time with Jeff, a special, semi-occurring production of Creative Distillation. This episode was recorded on location at Lotus Lounge in Baton Rouge, Louisiana. Follow them on Instagram and Facebook @drink.lotus. Check the show notes to learn more about and order the Smugglers Cover book. That’s also where you’ll find the recipes for some of this episode’s featured cocktails Our annual fall special is up next in the Creative Distillation lineup. We’ll be back at the Lotus Lounge after that for a fuller, slightly more tiki-ed discussion with Ted Waldron about his latest research. Until then, thanks for listening to Tiki Time with Jeff! Much aloha to all! Learn more about Ted Waldron on his faculty page at Louisiana State University’s Ourso School of Business (DON’T READ: https://lsu.edu/business/directory/employee-profiles/waldron-ted-sdeis.php) Ultimate Mai Tai by Kevin Crossman  1 oz Lime Juice ½ oz Orgeat (Latitude 29) ¼ oz Demerara Syrup (BG Reynolds or Liber) ½ oz Orange Curacao (Ferrand Dry Curacao or Clement Créole Shrubb) ½ oz Appleton 12 Rum ½ oz Smith & Cross Rum ½ oz Planteray (Plantation) OFTD Rum ½ oz Planteray (Plantation) Xaymaca Rum Garnish with Mint Sprig and spent Lime shell Missionary's Downfall (from the Total Tiki App) Makes 2 cocktails 1/2 oz fresh lime juice 1/2 oz peach brandy 1 oz honey mix (honey simple syrup) 1 oz light rum [I used White 'Stach] 2 oz (1/4 cup) diced fresh pineapple 2 oz (1/4 cup) fresh mint leaves, tightly packed [I did it by weight] 6 oz (3/4 cup) crushed ice Blend in a blender until smooth - about 20 seconds on high. Pour into a chilled coupe. -- Learn more about CU's Deming Center for Entrepreneurship: https://deming.colorado.edu Comments/criticism/suggestions/feedback? We'd love to hear it. Drop us a note at [email protected]. Thanks for listening. -
An Analog Digital Arts Production for the Deming Center for Entrepreneurship
Produced, recorded and edited by Joel Davis "Whiskey Before Breakfast" [Traditional] performed by Jeffrey York and Brad Werner. Recorded, mixed and mastered by George Figgs ___ CREATIVE DISTILLATION University of Colorado-Boulder professors Jeff York and Brad Werner distill entrepreneurship research into actionable insights. Jeff York | Associate Professor | Research Director
[email protected] Brad Werner | Instructor | Teaching Director
[email protected] Deming Center for Entrepreneurship | CU Leeds School of Business
303.492.9018 | [email protected]

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