After Texas
barbecue, Mexico
feels like a soft,
sunny exhale.

Nongnuch! 
You brought 
the sunshine
with you.

Mon dieu
—your studio
is more colorful
every time I visit.

Mon dieu means
 “My God” in French.

We should make
piña coladas.
The sea is warm,
the fruit is ripe,
and sunset deserves
something cold.

Fresh 
pineapple
first. 
It makes all
the difference.

No fresh pineapple?
Use frozen pineapple 
for an extra-thick blend,
or good unsweetened 
pineapple juice for
an easy version.

That yellow is
straight from
Gauguin’s tropical
palette.

You see paintings in
fruit.

Only in the fruit
that deserves a
frame.

Pineapple juice,
cream of coconut,
white rum, then
plenty of ice.

For a lighter drink, use coconut milk with a little sugar.
For a zero-proof version, replace rum with
 coconut water or extra pineapple juice.

Cream of coconut
 brings the sweet, 
silky coconut body.
White rum keeps the 
drink light and bright.

And one little
surprise: lime 
and chile-salt.

Chile-salt in piña
colada? Oh là là!

A highlight
stroke—like the
bright edge of a
Sorolla beach
painting.

Chile-salt is a mix of dried chile and salt. 
Just a tiny rim adds gentle heat and makes
the pineapple, lime, and coconut taste brighter

Now we let the cold,
creamy texture do
the talking.

Blend until smooth
and lightly frothy—not
icy or  grainy.
Frozen pineapple 
makes it richer;
extra ice makes it 
thicker but can
water it down.

The sky is ready for
us.

A drink always
tastes better when
the sea is nearby.

It tastes like
sunshine with a
little bravery.

Tonight’s sky is
Turner—light
dissolving into
color, one
impossible shade at
a time.

Then paint quickly.
Wai Wai ໄວໆ!
The sun is changing
the recipe.

Wai Wai ໄວໆ means “Quickly!” in Lao.

Good drinks, like
good paintings,
should be shared
before the light
disappears.

Next time, I will
bring a Lao coconut
dessert.

Perfect. I can
already see the
colors.