Two posts in one … the Nu Lounge Bar Tiki XMas Tribute to the Mai Kai party and a sumptuous tasty tropical rum dessert recipe.
I think it doesn`t matter when or where… we always need a decadent dessert every now and then to add some sweetness and spice to life … and when they are spiked with rum it´s even better!
Here`s a tropical tiki style dessert, using the amazing Alamea Spiced Rum and Hawaiian Coffee Liqueur created by Daniele Dalla Pola, owner of the Nu Lounge Bar in Bologna, which btw on december 18th threw THE party of the year, the Tiki Xmas Tribute to the Mai Kai at the bar with guest bartenders, seminars, tiki market, live tiki carving, Polynesian buffet, tiki drinks and show at the bar, plus a live rockabilly band, the Lucky Strike, playing all night, and a tattoo artist doing alamea tattoos and a very lovely aloha vibe all around the place for almost 12 hours straight! I have added a few pics and videos after the dessert.
I was actually supposed to make this dessert for the Polynesian buffet but then it turned out not practically possible so instead I present it here so you can make it at home and you should because it´s that good…
Aloha Coconut Ice Cream with Alamea Hawaiian Coffee & Spiced Rum Pineapple!
For 3 servings, you need:
1/2 pineapple cut in 2 quarters, one with leaves still attached.
1L coconut ice cream
¼ cup (1,25 dl) demerara sugar
2 oz (60ml) Alamea spiced rum
0.5 oz (15 ml) Alamea Hawaiian Coffee Liqueur
Tropical orchids for garnish.
Cut up the pineapple in 2 pieces and save one for garnish with the leaves still attached. Peel the other pieces and slice them in ½ inch slices (1.2 cm) and set aside.
Pour demerara sugar in a nonstick pan on high heat and make sure to coat the entire base with sugar and place the pineapple slices on top of the sugar in one layer filling the pan. Cook and stir occasionally for about 5 minutes or until caramelized.
Add Alamea spiced rum and Hawaiian coffee liqueur and cook for another 2 minutes or until it`s brownish and syrupy. Set aside to cool to room temperature.
Place coconut ice cream on a serving plate, just a little bit ahead of time so it becomes a little bit soft. Garnish with the quartered pineapple and tropical orchids at the base of the ice cream. Pour the rum sauce on top.
This is a variation of a dessert I saw somewhere and turning it tiki style! it fits any tiki or tropical party or any other occasion or just no occasion at all, it`s simply delicious! and ridiculously easy to make. The only thing to pay attention to really, is to let the sauce cool down to room temp before pouring and to not take out the ice cream too early, but at the same time allow it to become just a little bit softened.
The Alamea exotic infusions are available at various places in Europe, and soon in the US and an online source is in the works. I will post more info when I know.
Nu Lounge Bar and the Tiki Xmas Tribute to the Mai Kai Party
Nu Lounge Bar is amazing, ecclectic and one of those tiki bars so full of things everywhere that you never get tired of looking. And the drinks … they are great, the menu fun and variable (and beautiful) the bartenders excellent and the aloha vibe is embracing you like a soft Hawaiian breeze…
There`s a restaurant there too and you can eat both outside and in the bar and Italian food does not suck … personally I`m a huge pasta lover but there`s so much more. But the last thing I had there the day after the party was an amazing lasagna al forno with a Nu Painkiller! not a bad combo.
Before the party we had a tasty fusilli pasta dish for lunch with a lovely tomato sauce served in a huge pot, very typically italian and with tiki drinks to wash it down of course … or was it rums shots? and during the party there was a Polynesian luau style buffet with all kind of tasty things. You can say that both the”food-me” and “drink-me” was very happy! but it was so much more than just food and drink, the ambiance was fantastic, the seminars interesting, the Lucky Strike band great, the tiki market beautiful with plenty of mugs from Maka Tiki (mostly)and wood carvings from Tiki Matt and Tiki Sam.
Here`s a few photos and videos of the fun, not the best of quality but hey I wasn`t there as a professional photographer … I was there to meet friends, party and visit the Nu Lounge Bar!
It´s a Zombie…
The topic of this party, Tribute to the Mai Kai.
Tiki Diablo Mai Kai Mug 2017. This mug is based on the Barney West tiki, one of the tikis in the Mai Kai garden. Amazing mug!
The tribute drinks.
The man behind the party … Daniele Dalla Pola, owner of the Nu Lounge Bar and Tiki King is on his throne, so the party can start!
But before that, our lunch…
And of course, espresso!
Then tiki drinks… this is Kama` Aina`, a mix of Plantation OFTD, tropical juices and spices.
Don the Beachcomber is watching over us.
And the rums…
Cool tiki mugs on the shelves in the bar.
From another era…
The King of fruits!
Seminars, here with Oriol Elias talking about tiki in his “Expanding the tiki flavors palette” and Clementine Guillot presenting Rhum Damoiseau. There was also a Masterclass called “Banks: il Rum di nuova generazione” by Daniele “James” Pons, sponsored by Bacardi, but I didn`t see it because it was in italian and I wouldn`t have understood much 🙂
After the seminars, the tiki market started. Mugs from Maka Tiki and wood carvings from Tiki Matt and Tiki Sam.
Mugs and decanters from Maka Tiki. http://makaproject.altervista.org/ and https://www.facebook.com/MakaTikiProject/ and http://www.makatiki.it/
Carvings by Matteo Cappellozza aka Tiki Matt, https://www.facebook.com/Tiki-Matt-1198157160275432/ and Instagram – @tiki_matt_
Moai by Tiki Matt and it`s mine… 🙂 (happy happy)
And tiki carving by Samuele de Vietro aka Tiki Sam, https://www.instagram.com/the_tiki_sam/?hl=en
I bought this cool little tiki while Oriol scored the one and only pineapple jigger…
Bad mobile pic… the pineapple jigger on the left side, how cool is that!?
More drinks! this one in a Re`al mug designed for Daniele Dalla Pola by Baï Tiki ( http://bybai1.wixsite.com/artbybai )
The Last Fang with edible cinnamon straw… I get really happy when I get these kinda drinks in my hand! rummy, fruity, spicy, rich and big! (by Oriol Elias)
And here´s the recipe.
And the man behind it, Oriol Elias, www.threeofstrong.com
And the oh so tasty Elixir Tropical…
Created by Maurizio la Spina. It was so tasty I ordered more than one… This amazing cocktail was in the Bacardi Legacy Competition.
The Nu Mai Tai with passion fruit…
Happy bartenders 🙂
And the rockabilly band Lucky Strike kept playing all night…
Me getting the alamea tattoo, both a memory and a hommage.
One of the things I like about this place… among all the tiki stuff you see a deer horn? 🙂
And some videos…
What a party! they say this was the party of the year and I agree on that, it was amazing.
Do you want to know about FINE drinking and lifestyles? there´s a new bar magazine coming out of Athens, it´s called Fine Drinking and it takes you on a very interesting journey in the spirited world…
When I got these magazines I was pleasantly surprised….the mag is like a book! it´s really thick and the quality is superb both in the design, layout and content. The layout I think very well reflects the playful style of where it comes from….it´s very much “Baba au Rum“! It`s a quarterly printed edition about cocktail and bar culture as well as travelling. There´s also other reviews made of this fine magazine, for example on “Adventures of the Barstalker” which is a very fun and informative blog to read!
Fine Drinking is also a coffee table publication with high-end aestetics and timeless texts in both english and greek, a magazine that reserach and present an exciting international bar and drinking industry and culture and the type of publication you will want to save and keep. The brain behind it is Thanos Prunarus, a bartender since 18 years and the owner of the famous Baba au Rum bar in Athens and author of the bar and cocktail book “handcrafted”.
If you have been to Baba au Rum you will feel very familiar with the style of this magazine since it has the “Baba” look and feel to it despite the many different contributors from various places, because some places just happens to have that special feel about them that makes you feel at home right away and Baba au Rum is one of those places, it got some “magic” to it…and that is transformed also into this magazine in some way…maybe it´s the playful desgin…?
Or maybe because it`s informative, fun and entertaing as well as very varied because the topics talks about a lot of different things like the bar scenes in various places (like Oslo for example in an article writtten by Thanos Prunarus and Alexandra Barstalker) to “The mystery of cocktail bitters”and how to make Baba au Rum`s own Bergamot bitters (by Thanos) to “The Peruvain bark that conquered Europe” (by Francois Monti) and “From the West Indies to the World” (by Nikos Arvanitis) just to name a very few….
I also feel very honored to see my own article about the colorful history of the tiki drink Chief Lapu Lapu in issue no 2, as well as getting my contribution the “Mariner Daiquiri” for the Baba au Rum`s International Daiquiri Challenge 2016 among the ten finalists, published in issue no 1.
So far there`s two issues published and you can find them in various places and bars and events in Europe – for example even the central train station here in Stockholm has it! but if you can`t find it you can write to email@example.com and subscribe.
I myself not going to miss any issues of it! I also believe the Fine Drinking can become a collectors item with time….because it´s very original and beautiful! something to kick back with on the sofa with a daiquiri in hand…or bring along on a trip maybe? and it sure does has it place on your coffee table or bar!
Some places just happens to have that special feel about them that makes you feel at home right away and Baba au Rum in Athens is one of those places. This world famous rum bar is not just a must go to bar while in Athens – it´s a reason to go to Athens! and trust me they will pamper you with lots of love, an array of amazing cocktails, tiki drinks, rums and other spirits!
One of the first things you most likely do when you arrive at a bar is checking out the menu and the cocktail and spirits menu of Baba is quite special….it comes in the form of a very cool designed book which has been awarded twice at the Athens bar show. The menu was designed by Kostas Theocharis and has been presented at the Milan Expo Exhibition and also in bars in Paris and Nikosia where it received great reviews.
The menu book is presented both in greek and english and it´s a simple cool, playful design!
Baba au Rum was founded in 2009 by Thanos Prunarus who has been a bartender since 1999 and this bar has greatly influenced the bar and cocktail scene and the bar which was awarded one of the World’s 50 Best Bars in 2013 — always at the top lists worldwide. Baba Au Rum is often awarded the Best Bar in Greece and Thanos is considered as a main influencer in his country.
And once again Baba has been included for one more year at World’s Best Bar Sellection!
Thanos travels around the world to discover rum, visiting and participating in rum festivals the world over, including judging at the world final of the Havana Club Grand Prix in Cuba which he recently did. Thanos also publishes an International Cocktail and Travel magazine called FINE DRINKING.
Baba au Rum is, despite the name and being a rum bar, a place where you can just sit back, feel at home and drink anything you want, it doesn´t have to be rum… And regardless of what spirits are used – the cocktails are immaculate wonders of liquid art that is a joy to behold and imbibe – but this place is a lot more than just the drinks….it`s a whole experience and the fact that people travel from all over the world to come here speaks for itself.
I for my part love it! I like when you come to a bar with super friendly bartenders, unpretentious relaxed atmosphere, interesting and beautiful interior, amazing drinks, good music and super comfy bar stools! – Baba got it all. If you get a chance or happens to visit Athens, do yourself a favor and go and spend time at Baba!
One thing that striked me on my visit was their amazing warm hospitality….they went out of their way to make me feel part of their family, never will I forget that! thank you everyone at Baba! My drinks which were consistently good, were made by the amazing bartenders Ellias Stergiopoulos, Phaedon Papakonstantinou and Nikos Gartzolakis – paying attention to the smallest details – you guys rock!!
So when you sit down…which drink to start with is not that easy because there´s a lot of great drinks to choose from the menu. One that I really liked a lot ( but I liked everything I tried) was their beautiful namesake drink, the Baba au Rum cocktail – a sweet and savory umami daiquiri with both sweet and botanical notes, and it´s a beauty….
The taste is fresh, sweet and savory at the same time, smooth like silk and incredibly refreshing. I leave you here my readers to enjoy a bunch of pictures from Baba, because you know they speak louder than my words…some of these pics are mine and some are courtesy of Baba.
This…is liquid perfection!
Baba au Rum cocktail made by Phaedon Papakonstantinous.
RumFire Daiquiri…to finish the night!
They make the work look so easy….but don`t be fooled, they work really hard!
What a beauty…
And here we got playful tiki…
And the “Lulu White” tiki mug!
If you don`t get thirsty when you see these kind of cocktails…..
Guadeloupe Tiki Punch! served in one of Baba`s own cool tiki mugs.
Yeah….they got some really good rums…
An interesting and fun detail is the lit up mini carousel….so playful and fun!
And finally, yours truly with Nikos Arvanitis ( Rum Traveller in the Caribbean and writer of the upcoming “From the West Indies to the World” and bartender at the lovely bar Kolokotroni 9 (you should go there! and while you explore the bars close to Baba, go and try some fine rhum agricoles and cocktails at Rehab too! – another great bar) drinking and talking rum! the International Rum Family is really a wonderful thing! When “From the West Indies to the World” is ready I`ll post about it on this website.
The adress to Baba is Kleitiou 6, 10560 Athens, Greece, +30 21 1710 9140, firstname.lastname@example.org
If you`re on Facebook in the Rum and Tiki crowd or if you are in Tacoma up in Seattle you might not been able to miss that there´s a real tiki drink, rum afficionado and fire wizard residing at the Tacoma Cabana inventing the most amazing flaming tiki drinks with a great rum selection on hand – his name is Jason Alexander.
I count myself lucky to be one of his friends because not only is he a great guy but the inspiration he throws around is affectuos and his drinks and especially the flaming ones are a feast for the eye and mouth (but i have yet to go all the way to Seattle and try them in person) we been talking drink recipes for quite a while and he really have developed a style of his own.
When i saw all his amazing concoctions with mouth watering descriptions and fantastic photographs both on instagram and facebook i got curious, what is his story? how did he start with all of this ending up owning his own tiki bar? How about this obsession with strong rums and fire?
So i went and asked him a couple questions:
Tell me, how did you get into tiki and tiki drinks, how did it all start?
I got into tiki and the drinks when I first went to the Okolemaluna Tiki Lounge in Kona, Hawaii. After having artificially flavored sugar sludge Mai Tai’s and not knowing the history of the drink, my life was transformed that day that I stepped inside that little tiki heaven. I’ll never forget that first Mai Tai and Zombie. These were legit drinks and I had to know the story.
What are the greatest influences in tiki that have affected you the most?
My influences for tiki is pretty dynamic. I can find inspiration almost anywhere. That being said, I enjoy Donn the Beachcombers drinks the best. I like his style and the way he went about creating a drink. He always tinkered with his recipes and I’ve developed that habit too.
I’m almost always never satisfied with some of my recipes.They can always be better or built in a different manner. I admire the way Donn blended various styles of rum together to create a unique drink. I honestly never knew about these other guys doing tiki bars. I had never heard of any of them before this. It was me, Beachbum Remixed and the Beachcomber. That’s how it started.
You are obviously obsessed with fire….and are quite the fire artist with flaming tiki drinks, how did that happen?
I’ve always been a little bit of a pyromaniac my whole life. I can sit and watch and play with a proper fire for hours. My obsession with lighting drinks on fire started shortly after the cabana opened. I could make a decent drink, but my garnishes left something to be desired.
I thought what could I do that nobody else that I knew of was doing as far as garnishes went. Fire was the immediate answer. So I set out on a mission. Did a little research and some trial and error until you see what you have now.
I wanted big flames and sparks. I wanted guests to feel slightly afraid for a moment until they had a sip of their drink and it immediately took them back to paradise. Most of the ridiculous fire rigs just come to me. I don’t know how or why, but they just do.
Three dots and a dash….
I try and match them to a drink or a drink to the garnish. Just depends. I also won’t garnish a drink until the drink is solid or I won’t make the drink until the garnish is ready. You get it all or nothing. I’m only going to give you my best. Always. I think everybody on Instagram helped push me to develop bigger fire rigs too.
I got a lot of great response from it and I wanted to see how much I could push the envelope. I make the rigs for my guests too. Most of the drinks you see on my feed or not regular menu items.
So you never know what you’re gonna get when you walk in the door. Some stuff is super labor intensive to make so, depending how much extra prep time I have will dictate what I can make that day.
Where is most of your drink inspiration coming from and what is your mission?
Most of my drink inspiration comes from the life I’ve lived and the non tiki things around me. HP Lovecraft has been a huge motivator for me. I like to think that tiki could have a dark side. Music has been a factor in what I create too. Bands like Nile and Devildriver have had a hand in helping theme out drink for me. For example my Necromancer of Fiji was inspired by the Nile song The Essential Salts.
There was an old thrash band in the 90’s that I used to listen to called Sacred Reich. Their song Surf Nicaragua came on the radio as I was driving to work and I wondered to myself what it might be like to Surf Nicaragua and what that drink would taste like. So I made one.
My time as a US Marine as influenced some drinks as well like my Golden Shellback, Drunken Helmsman and Sea Grave. A Golden Shellback is a person who has crossed the international dateline and there equator at their point of intersection. I happen to be a golden shellback and always wanted to make a drink that tasted like that.
My mission is to make and remake tiki drinks. Some of the old ones needed a breath of fresh air. Some are way too sweet, way too tart or just very one dimensional.
I like to take an old recipe and rework it a little bit while still staying true to the drink. From that comes my original creations which I would like to take to the darker more sinister side of tiki that doesn’t quite exist yet. We’ll see how that goes.
You use almost only rum at your bar, why? and which rums do you prefer the most?
When I opened the cabana I knew that I wanted to put a wall of rum up because most people who go to Hawaii expect rum over there and there is very little. At least on the Big Island which was 99.9% of my exposure. Keep in mind that this was before I had any idea of tiki bar history. I wanted my place to be very rum centric while trying to give rum and tiki drinks a good name again.
I feel like you can go to any bar and see a good, diverse selection of liquors except rum. There is always the usual suspects of Captain Morgan, Bacardi and Malibu, but there never was anything beyond that at most places here. I wanted to overcompensate for that by carry a vast array of rum while only carrying two of everything else. I do have a decent liqueur collection because that goes without saying.
Basically in use the rums that are gonna make my drinks taste the way I want them to and make them taste the best. Currently in my well and what In use to make the majority of the drinks on the menu is: Plantation Overproof, Original Dark, 5 year and 3 Star rounded out with Coruba Dark, Bacardi 8 and El Dorado 5 year.
I probably over use the Jamaica, Trinidad and Guyana combination as well as Guyana and Trinidad pairing, but they all work so well together. I also use and abuse any rum that speaks to me like Lost Spirits and anything over proof. I should probably use more agricole. I hardly use any of it for some reason.
Tiki can be a lot of things to different people, what does it mean for you?
Tiki means to me…to have fun. Not take things so seriously. Let loose. Live in the moment. For me tiki is play time. I get to help fulfill peoples fantasies of escapism for awhile. I get to facilitate all these drinks for tiki people that they always hear about, but are not able to always make at home or have the ability to. I get to be that guy for the tiki crowd and it is a tremendous honor.
The best tiki bars you have been to are?
The best tiki bars I’ve been to….every tiki bar I’ve been to and will go to is the best. I can always find something I like about a place. It’s not always about how cool and inventive the drinks are or how legitimate the decorations are and how much money you dumped into the place to make it hip and trendy.
It’s how you’re treated when you walk through the door. The best tiki bar could be the one that can only serve me a rum and coke while having the only thing tiki about the place being the bartender wearing an aloha shirt, but they made me feel like I was in the right place and that is what makes a bar the best.
How do you see the future for tiki culture and tiki drinks?
I see the future of tiki expanding rapidly. Most bars nowadays have a tiki night. I think tiki drinks are the perfect drink to bridge the gap between your sports bar/chain restaurant bar and the hardcore cocktail bars. I think tiki drinks, if done right, can appeal to a lot of different people.
If you can pick one drink to try to convert somebody into tiki drinks, which one would it be?
If had to pick one drink to convert people over to tiki drinks, which one would that be? I don’t think I could pick just one. If I had to, I’d pick the Zombie without a doubt. To me that is everything that tiki is. Strong, flavorful, complex, not one flavor dominates but some how they all come together has one harmonious intoxicating note. But not everybody likes a Zombie and it can quickly turn people off from the whole experience.
You have to quickly read an inexperienced quest and get them into a tiki drink that suited to them so that they won’t think that all tiki drinks are too strong or too sour or too sweet or just too odd. There is a perfect tiki drink for most people. You just have to take a second and try and make that match. Luckily, most people will give you a second chance.
And what would you serve somebody who has had them all and is looking for something new and different?
If I had to serve a tiki professional something new that they’ve never had before, I think I’d serve them one of my originals like the Golden Shellback or the Drunken Helmsman. Or maybe one of the classics that I’ve tweaked a little bit. You may have had a shrunken skull before, but you haven’t had my shrunken skull yet. Seriously, you need to try my shrunken skull.
Thank you Jason!
And to show off a few of his amazing drinks – here are some pictures and recipes by Jason to stir your appetite and if you can, head over to Tacoma Cabana and have one or a few of these incredible drinks!
A warning though…if you keep scrolling there´s a chance you gonna get VERY VERY thirsty! the rest of this post is nothing but a BIG dose of tiki drink p*rn!
Looks so tasty! i`m sure sure the moai in the aquarium agree 🙂 and the awesome tiki mug is created by Rob Hawes aka “Tiki Rob” who owns Maui Tiki Tours and makes awesome tiki mugs on Maui!
Jason`s take on the Krakatoa drink from Remixed page 58. So,” We’ll depart Sumatra on board PanCannibal Airways and take a trip to KILAUEA!!!
Bitters, Dons mix, passion fruit juice, lemon juice with coffee liqueur, amaro, falernum, apricot liqueur and then further fortified with Jamaica, demerara and overproof rums. Don’t forget the float of cold Kona coffee. See you on top of the volcano!!!!
“You may have had a shrunken skull before, but you haven’t had my shrunken skull yet. Seriously, you need to try my shrunken skull”
A Cabana Fogcutter…with Lost Spirits Polynesian Inspired Rum.
Here´s a whole load of Cabana Rum Barrels! aren`t they pretty?
Cabana Rum Barrel! Four juices including lilikoi, special blend of barrel spices and a meticulous blend of Jamaica, demerara, Barbados and Trinidad rums.
It’s the perfect combination of ingredients that isn’t too sweet, not too sour with just enough spices for added depth and the right amount of rum to kick you in the ass!
And a Flaming Rum Bowl for two…
“If it’s not on fire and Overproof, then why are you drinking it?” 🙂
The Necromancer of Fiji….
Black salt, black strap bitters, Donns Mix, lime, lemon, lilikioi, falernum, orgeat, Swedish Punsch, Campari, grenadine and a blasphemous blend of rum sure to make a Zombie crawl back into its grave!
Pinch of black lava salt
4 dashes black strap bitters
12 drops absinthe
1oz Donns mix
1oz passion fruit juice
1/2oz Swedish Punsch
1 1/2oz Lemon Hart 151
1 1/2oz Plantation Overproof
1oz Plantation 3 Star
Flash blend for 5 seconds with two cups ice
Pearl Diver`s PunchBowl for Two…
Pearl Divers Punch Bowl! Lime, orange, pearl mix, falernum and rums.
Stiggin’s Jungle Fancy with lime, lilikoi, Campari, falernum bitters and Plantation rums Stiggin’s Fancy Pineapple Rum. “You can take the bird out of the jungle…”
“War Bird” – Just look at that garnish….
Inspired by Cocktailwonk ‘s post “The Jungle Bird Goes to War” (where you can see the the original recipe) Jason made this take on the Jungle Bird that Cocktailwonk had dubbed WAR BIRD!!!! – lime, lilikoi, campari, pineapple and Lost Spirits Distillery Polynesian Inspired Rum.
I`m thirsty….and if you are not thirsty by now you might just stop reading my blog…. 🙂
Pieces of Eight…with eight pieces of pineapple hearts…brilliant!
He even made his take on my “Drunken Missionary” which was in my review of the Lost Spirits 151 Cuban Inspired Rum and his looks soooo much nicer! that purple orchid with that deep sea green….wooow!
0.5 oz fresh lime
0.5 oz honey syrup ( add liquid honey to simple syrup, warm it up a bit, stir and set aside to cool)
0.5 peach liqueur
1 oz Lost Spirits 151 Cuban Inspired Rum
1.5 oz pineapple-coconut juice
Muddle mint with lime juice and honey syrup, add the rest of ingredients and shake it ice cubes until the shaker frosts on the outside, then strain into a tiki mug filled with crushed ice.
Garnish with a fresh and spanked mint sprig or two, a couple speared maraschino cherries and lime triangles and grate some nutmeg on top and enjoy!
– 1 oz lime, 1/2 oz maple, 1/2 oz falernum, 1/2 oz Amaro Meletti, 1 1/2 oz Plantation Overproof….
The Arkham Lapu Lapu…looks mystic….like it has some superpowers…or maybe it is YOU that will get some mystic superpowers when you drink this?
Ed Hamilton Ministry of RumZOMBIE PREACHER! can i have one of these please?
The Blackest Black Times Infinity Daiquiri…Lemon Hart 151, Mauby Liqueur and just a small squeeze of lime. A drink that was made on Black Friday.
Coconaut Re-Entry, looks delish doesn`t it?
Demerara Dry Float, served up.
A Shrunken Zobie Fugu, served on a plate like a dish…
Lovely Tacoma Rum Barrels! i think i could have them all!
Da’ Beachcomber tiki mug created by Scott Taylor aka on Instagram as Tikipop! he lives on Maui and makes outerwordly tiki mugs, well worth checking out! such attention to detail and craftmanship….
Da’ Beachcomber looks happy 🙂
Jason`s beautiful version of my Guyana Zombie!
Mr Bali Hai….as cool as ever, comes loaded with fire and goodness!
Moai flask by Van Tiki and tiki shot glass by Scott Taylor.
Daniele Dalla Pola and Jeff Berry having great fun, Picture Laura Godel
This last post is a picture parade of a FEW of the tastings, parties, dinners and the rest of all the fun that took place on this years Tales of the Cocktail. Sure I missed several events I would have wanted to attend to but it’s impossible to do it all, there’s so much that’s is happening!
One of the must do things was the “Dynamic Duos” – two of the worlds best bartenders working in pairs at the best bars in the city mixing cocktails with the sponsoring brand! there were several Dynamic Duos happening in places like Kingfish, Bellocq, Cure, Cane and Table, SoBou…and we went to two events, the first one was at Kingfish where Chris Mc Millan and Dale deGroff mixed cocktails with Laird’s Applejack, the oldest native distilled spirit in the US. I like Kingfish and when these two gentlemen are at the bar it’s a win win and a guarantee for good fun and great cocktails.
Like the Tales description says, few people have done more to elevate the art of American mixology than Dale DeGroff, aka King Cocktail. Credited with kickstarting the bartending revolution, he’s inspired countless mixologists across the country.
And Chris McMillian, is a fourth generation bartender whose combination of dedicated craftsmanship and passionate storytelling has made him a living legend in New Orleans!
Two legends, Chris McMillan and Dale deGroff
After Kingfish we continued to the next event, Jeff Berry and Nick Detrich mixing up drinks with Plantation rum at the Cane and Table! we decided to get there early but it was already packed when we got there….lucky for us some people left 3 chairs at the bar to us and so we got premium seating!
After quickly making a name for himself in the New Orleans cocktail scene at Cure and Bellocq, Nick Detrich opened Cane&Table, a sophisticated tiki restaurant devoted to exploring New Orleans position in the development of rum. Who better to join him at Tales of the Cocktail’s Dynamic Duos than Jeff “Beachbum” Berry, author of the definitive works on tropical drinks and culture?
It turned out to become a fantastic evening with ALL the rum and tiki people plus many others with good cocktails made with Plantation rum, which had a strong presence at this years Tales, just like previous years.
And with Jeff Berry at the bar it’s a guaranteed success! there is no doubt in my mind that his upcoming bar Latitude 29 will be one of THE bars to go in this town, personally I can’t wait to the next year when I will finally hopefully be able to get there.
Cane and Table also had a kickass pop-up pool party at the Monteleone rooftop:
This is what did it for me….these mouthwatering grilled gulf shrimp skewers and the DIP SAUCE! the dip sauce was to “die for” and yet so simple, a mix of Crystal Sauce (the best Louisiana hot sauce in my opinion) and fresh squeezed lime juice served in baked bell peppers….the way the sauce tasted I think it was baked for a little while inside the bell peppers….this was soooooo GOOOD!!!
Delicious strawberry sticks in mango sauce……you get pampered at the Tales!
Cheers! and hope to be back at Tales again the next year!!
And here’s a picture parade:
The official Tales toast at the steps of Monteleone to kick off Tales.
Delicious drinks by Mandarin Napoleon using my favorite soft drink (together with Ting) Sanpellegrino.
Refreshing!! especially in the summer heat of New Orleans which btw I must say was unusally “cool” this year….nevertheless, the cold drinks really did their job! and who doesn’t like fresh and fruity drinks in the summer?
Mandarin Napoleon presented the 2nd Annual Imperial Battle of the Sexes, at the Napoleon House, where eight of the best male and female bartenders from around the country paired against each other to create their very own signature Mandarine Napoléon cocktail and, guests voted for the best. Each bartender had their own station to serve their signature cocktails, while strategically pleading for votes.
The teams also had to face off in challenges that tested their knowledge, creativity and skill. This portion of the competition was judged by an expert panel, including brand owner Marc de Kuyper. Hosted by John Lermayer , while Alex Straus and Mathias Simonis from The Bon Vivants were team captains.
So which team won? it was the male team this time….
Bayou Rum had a alligator themed tasting room, presenting their new rum for the summer, Bayou Satsuma along with their spiced and silver rum that they launched at the Tales last year, serving cocktails with these three expressions. They even brought a live gator baby in there..
I like Bayou rum, it’s a comfort rum to me! and they served a tasty cocktail called “Down the Bayou”, with Bayou Spiced, Blackberry Sage Syrup by Locally Preserved, orange juice, pineapple juice, ginger ale, full recipe is on their webpage.
Samogon is a 90 proof Russian Spirit never commercially bottled before, until this years Tales! and in their tasting room we got to use a new tool for opening fresh coconuts and everyone got to open their own nut, funny, and the tool along with a huge hammer made it easy. Fresh coconut water is so tasty! I think this one was a hit!
And at last, I wanna recommend a few places you can go to when you’ re in New Orleans for the Tales or other things, these are places I have greatly enjoyed over the years and this year because when I like a place, I keep coming back!
Arnaud’s French 75, get your well crafted cocktails by Chris Hannah and team! step into a world of it’s own right there on 813 Bienville street, the bar is adjacent to Arnaud’s main dining room and one of GQ’s top 25 bars in the US. Being there is a true delight!
SoBou – A Spirited Restaurant South of Bourbon! awesome Louisiana-centric and street food inspired restaurant with a beverage focus. Great cocktails by Abigail! don’t miss this place please! 310 Chartres Street.
Mai Tai at SoBou with Appleton rum and Cruzan Blackstrap float, Shrimp and Tasso Pinchos with Glazed Pineapple.
KingFish – This is where Chris McMillan resides….enough said, just go there and have a great cocktail or two and chat with one of the legends in New Orleans! they also got great food….just a step away from SoBou – 337 Chartres St
The Carousel Bar – is a MUST! the slowly rotating bar is an experience! and the place you always find yourself at during the Tales. I had a great Rum Alexander this year made with the local Rougaroux dark rum! it was awesome. But their signature cocktail is the Vieux Carre’. The Carousel Piano Bar & Lounge is the only revolving bar in New Orleans, Louisiana. The bar is inside the Hotel Monteleone on 214 Royal St.
Cane and Table – GREAT place! cocktails, tiki drinks, RUM and food! 1113 Decatur St.
Bourbon “O” Bar – 730 Bourbon St – go here for a treatment by Cheryl Charming and her staff of great bartenders! I will never forget the Bananas Foster snowcone cocktail I had there last year! and go and have a Pimm’s Cup made by Lynn Burgett, he makes the best Pimm’s Cup in town! perfectly balanced, nice garnish and sooo refreshing! this bar is right on Bourbon yet a world away….
Fabulous Pimm’s Cup….
The Rum House – a Caribbean taqueria and a great place for rum geeks because they do have an extensive rum list where you can find real rare treasures like Silver Seal Caroni and Samaroli demerara rums! and their fried oyster taco is a delight! find the Rum House at 3128 Magazine street.
Commander’s Palace – needs no presentation, let me just say, if you want a whole experience including fantastic food and impeccable service, there is Commander’s. Don’t miss their Shrimp Henican whatever you do….wild Louisana white shrimp stuffed with spicy Cajun tasso tossed in Crystal sauce with pickled okra and five pepper jelly!
That’s a few places but there are many more, cannot add them all I wrote about many of them in previous years, but go to for example, Cure, Bar Tonique, Coop’s, Parkway (for Poboys) just google them…I’m done, see y’all next year at the Tales!
Real treasures at the Rum House……
Commander’s Shrimp and Tasso Henican is unbelievable…..! wild Louisana white shrimp stuffed with spicy Cajun tasso tossed in Crystal sauce with pickled okra and five pepper jelly! on the right, a little refreshment, Aqua Fresca. (Macerated pineapple and lime juices with a pinch of sugarcane…served with fresh mint)
Tiki Room is the only Tikibar in Stockholm and its often my bar to go since a couple years back but i wasn`t there from the beginning. This bar dates back to year 2002 but it really started as a Tiki club concept already in 1995. Before that the Tiki pop culture was an unknown thing in Sweden.
So it started as a little club in 1995, and became more or less a mobile Tiki bar where much exotica was played changing locations around the city until Tiki Room finally was installed in the basement of Mellow Bar and Restaurant in 2002.
Much of the interior comes from Oceanic Arts in California. The menu is hand painted and the drinks are a mix of old Don the Beachcomber`s , Trader Vic´s, Beachbum Berry´s and their own original drinks.
The interior decorations are real and so are the drinks – as it should be – you won´t get a fake Mai Tai here.
The reason why i like this bar is much because it feels like “home” being there, its a place to relax and have a good drink, and it s a good idea to get there early when the bartenders still have time to chat with you, it can get pretty crowded later in the evening.
Yes, they really do the Mai Tai right, but there`s of course more than the Mai Tai – and here`s a cocktail that is refreshing and tasty, created by Elias Malmberg.
AROHA TEA PUNCH
1.5 oz Bourbon
0.75 oz Grand Marnier
1 oz fresh lemon juice
1 oz pineapple juice
0.25 oz rock candy syrup, or make a rich simple, 2:1
0.75 oz Vanilla infused Rooibos Tea syrup
Shake and strain into a highball with ice (i choosed crushed) and garnsih with fruits and mint.
Roibos Vaniila Infused Tea Syrup
8 tsp dry Rooibos tea
1.75 cup Hot water
2 vanilla beans
Sugar to fill a i litre bottle and add 2 split vanilla beans. Let sit for a little while, shake to dissolve the sugar more evenly and taste your way.
Thee´s a lot of sweetness in this drink but the one oz of fresh lemon juice balances it out very well.
Since i now got this Rooibos vanilla tea syrup to play with i decided to make a twist of Aroha Tea Punch, only because i wanted to taste this syrup with rum as well – so i went for an aged rhum agricole and Smith & Cross.
Then i remembered the hibiscus tincture i have on my shelf…haven´t used it for a while since its not exactly one of those things you use too often…but when you do – its a killer!
I totally hold Martin Cate (Smuggler`s Cove) responsable for me having a hibiscus tincture on my shelf – he used it in one of the drinks at the Tiki themed spirited dinner last year at Tales of the Cocktail in New Orleans at GW Fins (oh what a restaurant) in the Menehune Gonzalesz cocktail and that inspired me to make some and try it out.
Its ridiculously esay to make – take an ounce of dried hibiscus flowers nd steep in about 5 ounces of alcohol (vodka or overproof white rum) for a couple of days, then strain and bottle.
What you do with it? you add for example a few dashes on top of the ice….makes the drink look like a drink fit for Lestat – well..assuming the tincture was blood of course…luckily its not.
But we are not in the vampire movies now, this is Tiki so let`s swizzle!
ALOHA TEA PUNCH
1.5 oz Smith & Cross Jamaican rum
0.5 oz aged rhum agricole (Clemént Vieux)
0.25 oz Grand Marnier
1 oz fresh lime juice
1 oz pineapple juice
0.25 oz sugarcane syrup
0.75 oz Vanilla infused Rooibos Tea syrup
Add ingredients (except hibiscus tincture) in a tall glass or tiki mug half filled with crushed ice and swizzle until the glass gets frosty, add more crushed ice to fill and add a few drops of hibiscus tincture on top of the ice and garnish with fresh mint and a speared pineapple chunk and brandied cherry.
Every Tiki bar needs a blow fish…
You find Tiki Room at Mellow / Tiki Rom · Birkagatan 10 · Stockholm · Tel +46 (0)8-33 15 55