Nu Lounge Bar Tiki XMas Tribute to the Mai Kai Party & a Tasty Dessert with Alamea Spiced Rum!

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.

Ideas for garnish: Crushed walnuts, macadamia nuts, mango slices, passionfruit pieces.

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. and and

Carvings by Matteo Cappellozza aka Tiki Matt, and Instagram – @tiki_matt_

Moai by Tiki Matt and it`s mine…  🙂 (happy happy)

And tiki carving by Samuele de Vietro aka Tiki Sam,

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 ( )

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,

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.

Mahalo and Aloha!

Three Dots and a Dash.

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