Here is a great drink, especially for the summer, created by my friend Emanuele Codispoti. It`s a tasty mix of the Pina Colada and the Missionary`s Downfall. Yep, what a drink marriage! the drink is so fresh and tasty!
Here is a little biography of Emanuele:
Emanuele was born in Rome and grow up in a small town in Calabria, south of Italy, He started to work in the hospitality business at an early age and started to work behind the bar in the early 2000`s. Researches about “tropical” drinks brouht him to discover Jeff Beachbum Berry and his books, Don the Beachcomber, Trader Vic and the Tiki cocktails. He fell into the “Tiki rabbit-hole” and it was love at first sight!
His obsession with faraway, exotic and mystery islands has its roots in his childood. As a child, and even before he was born, he listened to instrumental songs that his father listened to. Bands like Santo & Johnny, with their lap steel guitar did early on put their sound into the deepths of his mind. And Emanuele grew up with the myth of a Hawaiian paradise. There was something, like a recall, that attracted him towards a lost and mysterious world. As an adult and overcoming the fear of flying, he finally made his dream come true. He travelled across America to visit Tiki bars and sites. From San Francisco to Los Angeles and San Diego, from Maui and Ohau to New Orleans, from New York to Fort Lauderdale.
He have had the honor to be guest bartending at The Hukilau beside Daniele Dalla Pola (Nu Lounge Bar, Bologna and Esotico, Miami) for the past three years. Now he works at a Beach Club called Mana Nui Sand bar at Verdemare Beach, in a small town called Soverato in Southern Italy. And here is his drink:
Missionary`s Colada, by Emanuele Codispoti
1.5 oz light Puerto Rican rum (Bacardi Carta Blanca)
0.5 oz gold Cuban rum (Havana Club 3)
1 oz Re`al cream of coconut
0.25 oz Re`al ginger syrup
1 oz fresh lime juice
0.5 oz Alamea Peach Brandy liqueur
8 mint leaves
6 pineapple chunks
pinch of salt
Blend until liquid and the add 1 cup of crushed ice and blend again until smooth but not slushy.
Pour into a snifter and enjoy! garnish with mint. I also added a small strawberry… Note that the drink I made looks very green,Â itÂ´s due to that I took some extra (and very large) mint leaves, I`m a mint lover!
Two posts in one … theÂ 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 itÂ´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 itÂ´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
Â¼ 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 Â½ 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,Â 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!
ItÂ´s a Zombie…
The topic of this party, Tribute to the Mai Kai.
Tiki Diablo Mai Kai Mug 2017. This mug is based onÂ 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 â€œExpanding the tiki flavors paletteâ€ andÂ Clementine Guillot presenting Rhum Damoiseau.Â There was also a Masterclass called â€œBanks: il Rum di nuova generazioneâ€ by Daniele â€œJamesâ€ 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.Â http://makaproject.altervista.org/ and https://www.facebook.com/MakaTikiProject/ andÂ http://www.makatiki.it/
Carvings by Matteo Cappellozza aka Tiki Matt,Â https://www.facebook.com/Tiki-Matt-1198157160275432/ and Instagram – @tiki_matt_
Moai by Tiki Matt and it`s mine…Â 🙂 (happy happy)
And tiki carving by Samuele de Vietro aka Tiki Sam,Â 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 byÂ BaÃ¯ 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!Â rummy, fruity, spicy, rich and big! (by Oriol Elias)
And hereÂ´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?Â 🙂
And some videos…
What a party! they say this was the party of the year and I agree on that, it was amazing.
Elixir Tropical is a tropical cocktail created byÂ Maurizio La Spina, made for the 2017 Bacardi Legacy CompetitionÂ andÂ the south European final will be held on the 27 and 28 February in Madrid.
The inspiration of theÂ cocktail comes from oneÂ simply question : What really is aâ€œtropical cocktailâ€? – it would be an elixir with the power to bring your mind toÂ a tropical island. It is a celebration of the great golden age of Cuban cocktails and a tribute for the keystone of tropical mixology â€œthe Daiquiriâ€.
Maurizio La Spina is a bartender / Italian entrepreneur, born in 1984 in Naples, one of the most famous cities in the world for the hospitality and the food, he studied economics and interior design and in the meantime to fund his studies began working in the bar of a beach, and there heÂ fell in love with bartending, public relations and tropical cocktails.
So he decided to leave his studies to devote himself full time to the art of bartending and then began to study, train and work in the best cocktail bar in his city and eventually much of Italy, fromÂ in the “S’Move cocktail bar” of Naples up to the “Billionaire” in Sardinia.
During a seminar on Tiki Culture with Daniele Dalla PolaÂ Maurizio literally received an illumination and decided to get deeperÂ into tropical and tiki drink mixing and created a project called “The Marama Project” that still unites many bartenders and Italian artists in dedicated events and also to the tropical tiki idea and createsÂ its own Tiki mug-line with Neapolitan artist /ceramist Catherine Cioce who has since founded a small company with handmade production of Tiki mugs called “Maka Tiki“.
A few weeks ago MaurizioÂ managed to pass the semi-finals of the National Bacardi Global Legacy Cocktail competition in 2017, and February 27 will be in Madrid for the southern Europe final with his drink called “Elixir Tropical” which is a tribute to the Most Holy Trinity, the “Daiquiri “- keystone of the whole tropical mixing and a celebration of the great golden age of Cuba.
Today he works in his training school for bartender’s in Naples as a teacher and continues to study rum and tropical and tiki drinks.
It was through the gorgeous tiki mugs from the “Marama project” that I came in contact with Maurizio, I fell in love with the distinct style and design of these tiki mugs with all the details they have, and more of these mugs will come up on this blog later.
HereÂ´s the recipe of the Elixir Tropical:
60 ml Bacardi carta blanca
20 ml fresh lime juice
20 ml orgeat syrup
7,5 ml Luxardo Maraschino Liquor
2 mint leaves
3 dashes Angostura bitters
Shake and strain into a cocktail coupe and dust some fresh nutmeg on top.
I keep my thumbs for Maurizio in the Bacardi Legacy!