Tiki Month 2016 – Mount Pegu Erupts, The Guyana Zombie and Colada Noir…

Mount Pegu Erupts 2

So here`s Tiki month again! you know february is tiki month right? at least it is on the Pegu blog which every february since 8 years, turns into a tiki blog for one month. And I always follow suit even though every month is tiki month for me 🙂

The other day I read his first post where he talks about the tiki-transformation of his basement bar where he have installed a freakin`VOLCANO! it erupts too….you can see it here in this video, I think this volcano is brilliant! and he built it himself. That`s pretty freakin`cool isn`t it?

So since we are in the tiki month that requires me to post up something…and I have a drink that seems to keep living on despite it was back in 2009 I made it for the Mixoloseum TDN (Thursday Drink Night) when the theme was Zombie, so I posted it and then forgot about it, until years later I heard it was served at the former PKNY in New York.

Then a couple years after that it was found in the book the “Zombie Horde” by the Professor Cocktail (David J Montgomery) a whole book dedicated ONLY to the Zombie drink with no less than 86 different Zombie and Zombie style recipes included, spanning from Don the Beachcombers 1934 Zombie Punch and over the years to more modern takes in 2013.

Now in 2016 a new version of it has emerged…a fabulous take on this drink elevating it to new levels of booze heights – or rather 2 new versions has emerged, because there´s also a version of the 2016 which transforms the focus from coconut to banana…

Yeah we are geeks here…

This is obviously a drink you can have fun and tinker with a lot! it`s not a traditional Zombie per se, not really, because ther isn`t much it has in common with say the 1934 Zombie Punch but it´s  more a “Zombie-like” drink and the name “Guyana Zombie” due to the demerara rum content has stuck with it.

The 2016 version is made by none other than Tacoma Cabanas tiki master and fire wizard, Jason Alexander and he has invented a fantastic thing called “Spiced Coconut Honey” which is crazy good! so what i`m gonna do for this tiki month is posting up these drinks including pics of Jason`s earlier takes on this drink which he made at the Tacoma because I think they look beautiful.

Then there´s another drink worth a mention, Jason`s Colada Noir…

Guyana Zombie (my origial version from 2009)

guyana-zombie1

2 oz demerara rum
1 oz pineapple juice
1 oz honey-mix
1 tsp cream of coconut
0.5 oz fresh lime
A decent float of 151 demerara

Serve in goblet or other glass (or tiki mug) with crushed ice.

Blend with crushed ice at high speed for 5 sek. Pour into goblet with more crushed ice. Garnish with a little pinch of sprinkled demerara sugar, lime wedge and brandied cherry.

It`s boozy and full flavored in that kinda way that makes you feel satisfied but you still want more…

Next up is Jason`s brilliantly updated version, and now the cream of coconut and honey-mix has given way to “spiced coconut honey” and a dash of falernum makes it`s way with some extra zest:

2016 Guyana Zombie

Guyana Zombie 2016 Jasons

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Spiced Coconut Honey*
1/4 oz falernum
2 oz demerara rum
1 oz float of demerara 151

*Spiced Coconut Honey
9 oz Cream of Coconut (Lopez or Real)
9 oz Honey (not syrup!)
6 oz cinnamon syrup
3 oz Spices #2 (equal parts vanilla syrup and allspice liqueur)

Blend at high speed 5 sek or shake with ice, Pour into a snifter or fancy tiki glass or mug.

It´s a very tasty drink, no doubt!

I also made a version of this with banana syrup switching the flavor focus from coconut to banana. It turned out great! coconut, banana and pineapple they go very well together….

Guyana Banana Zombie

Guyana Banana Zombie

Served in one of Wim Thieleman`s fantastic tiki mugs the Marquesan Coconut!

A dash or two of Angostura bitters
3/4 oz lime
3/4 oz pineapple
1 oz Banana syrup
1/4 oz falernum
2 oz Hamilton Guyana
1 oz float of Cruzan Blackstrap

Shake all ingredients with ice and strain into a glass or tiki mug filled with crushed ice and garnsih with a piece of pineapple and tropical orchid.

And here is two of Jason`s takes on the original Guyana Zombie, made at Tacoma where this drink was very appreciated and no wonder when not only does it taste good, he makes them so pretty!

Guyana Zombie at Tacoma 2

Guyana Zombie orig version by Jason

Colada Noir

Also at Tacoma Cabana, Jason created a stunning version of the Pina Colada calling it Colada Noir…it´s the darker side of the normally so innocent Pina Colada…

Colada Noir by Jason

Dash angostura
1/2 oz lime
3/4 oz Cream of Coconut
3/4 oz Swedish Punsch
2 oz Pineapple juice
2 oz Rational Spirits Santeria (or Smith and Cross rum)

Shake with ice and strain into a tiki glass – and you may set it on fire too!

Which Jason did….and here´s a video in slow motion when Jason makes the flames filmed by Matt Pietrek aka Cocktailwonk. I`m totally mezmerized by this video…..it´s something hypnotic over fire filmed in slow motion and where the sound is like it´s coming from some mystic underworld…

And finally…I made a version of the Colada Noir but using banana syrup because I wanted to see how it tasted, i`m in love with banana syrup! I nowadays find myself “bananaize” a lot of drinks…good drinks to use banana syrup in are the Coladas, Boo Loo, Coconauts and drinks with citrus and tropical fruit juices as well as tiki drinks containing coffee which I shall post about soon.

Colada Noir Banane

Colada Noir #2

0.5 oz lime juice
0.75 oz Cream of Coconut
0.5 oz strong Kona coffee (or Blue Mountain (Jamaica) or Community Coffee (New Orleans) brewed then cooled.
0.5 oz banana syrup
2 oz Rational Spirits Santeria (or Smith and Cross rum)
2 oz Pineapple juice

Blend in blender at high speed 5 sec with 1 cup crushed ice and pour into a snifter.

Fill up with more crushed ice if needed and garnish with a pineapple leaf and tropical orchid.

You can shake it too of course, but it gets more froothy with a blender.

Stay Tropical!

Monstera and orchid

Disclaimer – I may be the brand ambassador for Rational Spirits but this specific post is a post for the Tiki month as A Mountain of Crushed Ice.

FIBAR 2015 and the European Tiki Experience

A Fibar Valladollid a sign

FIBAR is the biggest bar Show in Spain and was held in Valladolid in a pretty cool building that looks like a giant football, the Cúpula del Milenio on november 17-19.

The first ever European Tiki Experience took place there on the tuesday nov 17th and it was for that I was invited to do a seminar about the history of tiki together with Oriol Elias from the Rum and Tiki blog Three of Strong. We made a seminar called “Paradise Lost, the Roots of Tiki” where we covered the history and roots of the American Polynesian Pop culture with all it´s past and present bars and bartenders, carvers, artists, writers, musics and what the tiki culture is all about.

We also raised a toast with Chief Lapu Lapus to Jeff Beachbum Berry in appreciation of all that he did to uncover the lost recipes and all the books he wrote containing history and recipes for a lifetime! because without him we wouldn`t have all these recipes resurrected today.

And he toasted us back….in a video he made back in New Orleans 🙂

Paradise Lost seminar Bum video

The other speakers in the Tiki Experience were Sly Augustin, owner of the Tiki bar Trailer Happiness in London who made a seminar called “The Future of Tiki”, and Miguel and David Perez also know as the two “Brothers in Tiki” were talking about tiki bar and tiki products.

Thanos Prunarus, owner of the famous Baba au Rum bar in Athens did a seminar about the Anatomy of Tiki Drinks and Miguel Escobedo, (Kona Lei) did a seminar called “Tiki-Orama:50 years of Cocktails and Iberian Tiki”

Among the guest bartenders were Guillermo Uriel, bartender at Mahiki in London.

Pavon tiki mugs was also for sale and I was happy to be able to grab a few….they have some that are really cool like the big bamboo and the pineapple mugs, they also have a swimming vahine bowl that is pretty cool and another with a smiling tiki that looks very happy and drunk 🙂

One thing that I learnt at the Tiki Experience is that Tiki in Europe is most likely going to become bigger and bigger but be formed in it´s on fashion and inventiveness – but without losing connection with the traditions. I see a very exciting future for both rums and tiki in Europe…

A very interesting seminar that I attended was Luca Picchis seminar about the Negroni cocktail where he also presented his book “Negroni Cocktail an Italian Legend” which I also bought a copy of and I would recommend anyone who`s a lover of cocktails to get a copy, it´s a masterpiece.

Negroni cocktail book

Every night after FIBAR there was a party and good food to have…the bar to go to was El Nino Perdido, great cocktails and nice atmosphere! Bar manager at El Nino Perdido is Juan Valls, also the organizer of FIBAR Valladolid.

There were a lot more things happening at FIBAR but we had only one day of the three so the other things that happened at FIBAR I cannot write about…..but i`m very happy to been able to be there, it was a great experience and I met so many nice people both new and old friends and I hope I can be back again the next year!

Here is as usual when I go to these kind of events, a picture parade….because pictures speak more…

Cúpula del Milenio

Cúpula del Milenio

Cocktail at Fibar 1

Beautiful Daquiris like these…

Cocktail at Fibar 3

Paired with Spanish croquetas…

Yuzu 2

Yuzu…

Gin and Tonic 2

Siderit Hibiscus Gin, made in northern Spain and very tasty.

Gin and Tonic sign 2

….made a very refreshing gin and tonic.

Hendrick´s Gin skeleton

Hendrick`s Gin booth, give him a drink….

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Luca Picchi (Head bartender in Coffee Rivoire of Florence and author of the book Negroni Cocktail) made a great seminar about the Negroni – The history of the Negroni cocktail and the Italian appetizer ! 

(pic credit FIBAR)

Negroni at pianobar

Piano….and Negroni….

Fair rum

FAIR Rum from Belize!

Rum Don Q

And Puerto Rican Don Q

Cocktails at Fibar

Mezcal goodness and burnt cinnamon stick – yummy…

Plantation rums Stiggin´s fancy2

Plantation rums! and of course the famous Stiggin´s Fancy….probably the tastiest pineapple rum I have ever tasted.

Pavon big pineapple mug

Big pineapple tiki mug from Pavon.

Pavon vahine mug

And a swimming vahine.

Paradise Lost seminar Aloha shirt and rum

Aloha shirt and rums….

Paradise Lost seminar Oriol

Oriol at our seminar “Paradise Lost, the Roots of Tiki”

Paradise Lost

And now we`re entering the realm of tiki…

Paradise Lost presenters

Three of Strong and A Mountain of Crushed Ice taking it through the history of tiki to show where it came from and that tiki is so much more than just the drinks, which btw were some of the world´s first crafted farm to glass cocktails – in tropical costume.

Paradise Lost diap 8

And no tiki seminar without the Bums books!

Paradise Lost diap 7

Or the Bum himself….

Paradise Lost seminar Chief Lapu Lapu 4

Chief Lapu Lapu was served….

Paradise Lost seminar Chief Lapu Lapu in glass 2 (2)

And it was good….

Sly Augustin

Sly Augustin (Trailer Happiness, London) talked about the exciting future of tiki.

(pic credit FIBAR)

Miguel and Thanos

While Miguel Escobedo (Kona Lei, Madrid)  made a seminar called – Tiki-Orama:50 years of cocktails and Iberian Tiki, and Thanos Prunarus (Baba au Rum) spoke about the anatomy of The Anatomy of Tiki Drinks and of course his world famous rum bar, Baba au Rum (pic credit FIBAR)

Guille Uriel

Guest bartending was Guillermo Uriel, bartender at Mahiki in London. (pic credit FIBAR)

Tiki Brothers

The Tiki Experience was created by Miguel Pérez Muñoz and David Perez, also known as the “Brothers in Tiki”  (pic credit FIBAR) who also did a seminar about tiki bar and tiki products.

Thanos seminar 1

Three Dots and a dash, one of my fav tiki cocktails

There were so much more than what these pictures have shown and we were there only one of three days! try to go and visit the FIBAR in 2016!

Old Beachcomber Favorite – The Penang Afrididi

Penang Afrididi 2

Here´s an old favorite again, the Penang Afrididi #1. It`s a “forgotten” tiki drink from 1937 and it was created by Don the Beachcomber. I like Donn`s drinks and I like this one! it was served at Don the Beachcomber’s Caberet Restaurant in the International Marketplace in Honolulu, circa 1958.

I`m curious about the name of this drink and wonder how it came to be and where it comes from…? if anyone knows please write in the comments.

There´s vibrant old dusty magic tasty tiki history here!

There´s also more versions of this drink, for example the #2 which simply cuts the same ingredients by half, blend and strain into a cocktail coupe or glass. Also Jason Alexander at Tacoma Cabana made his version of this drink and called it Penang Afrididi #3.

Penang Afrididi #3

2 dashes of Horror in Clay Tropical bitters, 1/2 oz each lime, orange, pineapple juices and 1/2 oz passionfruit syrup, 1/4 oz each falernum and fassionola, 1 oz ginger beer, 1 1/2 oz light rum, 1 1/2 oz Deep Ones Gold Blend (a house blend of three rums he makes), flash blend all ingredients.

Here´s the fassionola again, I need to try to make my own someday and I need to get the commercial version as well (the red one) I`d love to compare them, something I`ve had in mind for a while but that gonna be another post, and I also wanna try Jason`s version.

There´s also an interesting descendent of this drink that was dates back to the Mai Kai opening in 1956 and they had two versions of it, that drink is called the Zula and it`s flavor profile has only three ingredients, Herbsaint (or Pernod), pineapple, gold rum. You can read about the Zula over at the Atomic Grog.

Penang Afrididi 

From “Sippin’ Safari” page 95 by Jeff “Beachbum” Berry

  • 1 1/2 oz. Light Puerto Rican Rum
  • 1 1/2 oz. Amber Virgin Islands Rum
  • 1/4 oz. Fresh Lime Juice
  • 1/2 oz. Unsweetened Pineapple Juice
  • 1/2 oz. Orange Juice
  • 1/2 oz. Passion Fruit Syrup
  • 1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds.

And I couldn`t resist to add some of the liquid from my jar of Maraschino cherries..and that´s what gave the drink that wonderful shades of red.

This is one of the typical old Don the Beachcomber drinks where he used his fantastic imagination to create types of drinks that at the time had never been seen before with multiple rums, juices, spices and “secrets” (like drops of Pernod)

His Rum Rhapsodies as he called them!

Next time I want to try the Atomic Grog`s Tribute to The Mai-Kai’s Zula…and i`d love to make a twist on it as well.

But until then i`ll make this – a twist on the Penang Afrididi using an aged rhum agricole sweetened with a mix of 50/50 passionfruit syrup and hibiscus grenadine.

Afrididi Martiniquaise (or Penang Afrididi #4)

Afrididi Martiniquaise

2 oz. Rhum agricole vieux (I used St James 12)
1.5 oz. Fresh Lime Juice
1/2 oz. Unsweetened Pineapple Juice
1/2 oz. Orange Juice
0.25 oz. Passion Fruit Syrup (homemade)
0.25 oz Hibiscus Grenadine (homemade)
1/8 tsp. Pernod or Herbsaint

Put everything into a blender and add six ounces of crushed ice. Blend it at high speed for five seconds. Pour into a snifter and add more crushed ice to fill. Garnish with a palm leaf and sugarcane stick.

It turned out to be a fruity and distincly rhum agricole forward drink….not strong, just fresh! the day I have my own fassionola made i`m gonna try that in this drink!

Orchid small

Tiki Farm 15th Anniversary Exhibition at La Luz de Jesus

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The Tiki Farm 15th Anniversary Show with Big Toe, Ken Ruzic, Doug Horne, and Scott Scheidly showing wtih Michelle Bickford “Yesterday, Today, and Tomorrow”

Friday, November 6th marks the opening night celebration of Tiki Farm’s 15th Anniversary, with a comprehensive exhibition of 500 of the most important and coveted selections of their over 2,000 different designs created to-date. Exclusive to the event, La Luz De Jesus will be world-premiering five brand new Tiki Farm limited edition Tiki mugs designed by Big Toe, Doug Horne, Flounder, Ken Ruzic and Michelle Bickford.

Each mug comes with a signed and numbered box label exclusive to that design, and one even comes with two Tiki Farm swizzle sticks.

An Anniversary Show Compendium is available for only $5. Art purchases can be handled by phone or email at (323)666-7667 or info@laluzdejesus.com

Tiki Farm is credited as being the world’s largest and most recognized manufacturer of Tiki mugs, having produced millions of mugs over the last 15 years, designed by such notable artists as Shag, The Pizz, Crazy Al Evans, Rick Rietveld and countless others.

Tiki Farm mug collection

Picture credit Tiki Farm, this is just ONE wall of the Tiki Farm installation at La Luz de Jesus! Mugs that go on forever….!!!

On display as well will be a tribute display to Tiki Farm’s late Art Director, The Pizz. Dubbed “The Lord Of Lowbrow”, The Pizz played a pivotal role in Tiki Farm’s most recent years, lending his artistic and creative abilities to a massive amount of designs.

Tiki Farm’s client list includes Disneyland, Pixar, Mattel, Hard Rock, Trader Vic’s, The Discovery Channel, Fender, Body Glove, Hyatt Regency and literally 1000’s of other commissioning clients. On display as well will be a tribute display to Tiki Farm’s late Art Director, The Pizz. Dubbed “The Lord Of Lowbrow”, The Pizz played a pivotal role in

Tiki Farm’s most recent years, lending his artistic and creative abilities to a massive amount of designs.This exhibition should not be missed by any fans of the mid-century artistic movement as well of course by any fans of Tiki, Lowbrow Art and Kustom Kulture. “Tiki” is an integral part of these movements, especially here in Southern California, and no other company better exemplifies the passion, commitment and creative breadth that has made

Tiki such a household word any better than Southern California’s beloved Tiki Farm.Tiki Farm’s Holden Westland as well as many of the current artists involved in the Tiki scene will be on hand to celebrate an amazing and unparalleled 15 years of wonderful, mind-boggling Tiki artistry and creativity.

Since their inception back in the Fall of 2000, Tiki Farm has helped paved the way of the modern day Tiki mug resurgence, defining the movement and creating the head of steam that has allowed so many other Tiki enthusiasts to try their hand at mug making.

Tiki Farm’s founder and president, Holden Westland, is regarded as “The Hardest Working Man In Tiki”, and the results from his efforts evidenced in Tiki Farm’s continued manic-paced production will be on display for all to enjoy at this special exhibition. Guests will be treated to a free printed show compendium that will allow for an informative and insightful walk-through of this phenomenal display of world-famous Tiki Farm goodies!

Here are the five brand new Tiki Farm limited edition Tiki mugs designed by Big Toe, Doug Horne, Flounder, Ken Ruzic and Michelle Bickford:

Scheidly_Flounder_Nari-Rani-Marquesan-Mug1

Nari Rani Marquesan Mug by Flounder (Scott Scheidly)
Ltd. Edition of 100, 8″ in height, 22 oz. capacity, $50 each

Bickford_Rub-for-Rum-Easter-Island-Tiki-Decanter

Rub for Rum Easter Island Tiki Decanter by Michelle Bickford
Ltd. Edition of 100, 9″ in height, 50 oz. capacity, $75 each

Horne_Tiki-Farm-Temple-Mug1

Tiki Farm Temple Mug by Doug Horne
Ltd. Edition of 100, 7 5/8″ in height, 20 oz. capacity, $50 each Sold Out

Big-Toe_Bobomb-Hand-Grenade-Tiki-Mug1

Bobomb Hand Grenade Tiki Mug by Big Toe
Ltd. Edition of 100, 8″ in height, 22 oz. capacity, $50 each Sold Out

Ruzic_Poko-Ono-Pineapple-Mug1

Poko Ono Pineapple Mug by Ken Ruzic
Ltd. Edition of 100, 7.5″ in height, 16 oz. capacity, $50 each Sold Out

Big Toe
My 10 paintings function as a love letter to the art of tiki mugs, the art of the tropical cocktail and to my relationship with Tiki Farm and my pal Holden Westland. I met Holden (aka “the hardest working man in tiki”) in the 80’s over happy-hour long island ice teas, then we were reacquainted in the mid-2000s when our love for tiki and Polynesian ‘pop’ culture caused our paths to cross again. It has been a unique pleasure to work with Holden to create what I hope is a unique voice in the tiki mug world, and it is my absolute honor to be a part of the Mondo Tiki art show. – Tom Laura a/k/a/ Big Toe

BigToe-PartyBob-Preview

Big Toe – Party Bob Acrylic on panel, 8×11″ (12×14″ framed), $300

BigToe-MarwalMaiden-Preview

Big Toe – Marwal Maiden Acrylic on panel, 8×11″ (12×14″ framed), $300

Doug Horn
Images of past pop culture mixed with current-day pop culture provide an endless source of inspiration and possibilities for me – states Long Beach area artist Doug Horne whose work reflects his love of mid-century atomic, deco and of course, tiki. Doug has designed numerous tiki mugs and worked with Fender on their Art-Coustics Tiki Art Series of guitars.

Horne_Maori_Head

Doug Horne – Maori Head Pastel and pencil on paper, 17×20″ $600

Horne_Kraken_Rum_Floater

Doug Horne – Kraken Rum Floater Pencil on paper, 16×27″, $700 Sold

Ken Ruzic
Ken ‘Kinny’ Ruzic is a self-taught artist, former marine, and world traveler. Ruzic says he began his career in the surf industry doing tee-shirt graphic design for Rusty Surfboards and Hawaiian Island Creations. Wanting to pursue fine arts, Ruzic divided his time between honing his in both art and graphic design. Ken blends Polynesian myth and tradition with his personal artistic mythology and humor working with acrylics, water color, ink, & wood burning.

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Ken Ruzic – The Abandoned Table acrylic on wood 10×20″ $400

 

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Ken Ruzic – The Double Fister Acrylic on masonite/artboard, 10×20″, (16×26″ with a Bamboo Ben frame), $500

Scott Scheidly a/k/a Flounder
Scott Scheidly creates realistic renditions of the surreal, often with pop culture references. He has also developed a strong following for his incredible paintings of skeletal art and botanics, as well as his sense of humor. Scott lives and works in Orlando and has an art degree from the Art Institute of Pittsburgh.

Scheidly_Moon-Goddess

Scott Scheidly – Moon Goddess Acrylic, 12×29″, (16×31″ framed), $1,800

Scheidly_Shrunken-Modern-Primitive-Head

Scott Scheidly – Shrunken Modern Primitive Head Acrylic, 9.75×9.75″, (13.75×13.75″ framed), $800

November 6–29, 2015

Artist reception: Friday, November 6th; 8-11 PM
Live music from Tommy Tokioka plus mid-century and more from DJ Lee of LuxuriaMusic.com

Mondo-Tiki-catalog

La Luz de Jesus Gallery

4633 Hollywood Blvd,

Los Angeles, CA 90027

www.laluzdejesus.com

Preview both shows: www.laluzdejesus.com/michelle-bickford-mondo-tiki-show

Picture credits to La Luz de Jesus and Tiki Farm (picture of tiki wall)

Let´s get Tropical with Daniele Dalla Pola!

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Champion of the 42 Below cocktail world cup and owner of the Nu Lounge Bar in Bologna, Italy – master of tiki drinks and tasty libations and undisputed lover of pineapples, meet Daniele Dalla Pola!

Hailing from Milan and now living in Bologna where he resides at the Nu Lounge Bar when he`s not travelling the world spreading tiki and tropical drinks and aloha. UPDATE: He have now  opened a new bar in Miami called Esotico! 

I have been admiring the tiki drinks and vintage style photos of Daniele Dalla Pola for a long time, I hope to one day be able to have one in person! (UPDATE: Now I have! and they are every bit as good as I thought! his bar (I visited the Nu Lounge bar in Bologna) doesn`t deliver just fantastic drinks, they deliver an experience) When I first met Daniele was in New Orleans at the  2014 TOTC, at the event “Dynamic Duos” at the Cane and Table where Jeff Beachbum Berry did bartend together with Nick Detrich mixing up drinks with Plantation rum.

It was an evening of great friendship, fun and tasty cocktails as this picture by my friend Laura Godel can tell!

Daniele and Jeff Berry

Curious about how Daniele came into the world of tiki and what tiki means to him i asked him about his story:

pineapple small smallYou are one of the most prolific bartenders out there… tell us your story Daniele?

Thank you for a compliment! A long story short, to be a prolific bartender it`s essential to have passion for what you are doing, but passion without talent is nothing. My talent is all about hospitality. I learned how to improve my skills during my long time living in Miami, USA.

Everyday was a challenge, because I could loose my job in any moment. There was and there is still a lot of competitors-hardworkers so if you are not on focus you can lose your chance to success.

And it’s like this everywhere in the world. In last 10 years our world has been changing so much, a lot of “trains” (opportunities) pass by….you have to jump in.

pineapple small smallAnd tiki, how did you get into that?

I been a tropical oriented kind of person since I started this profession and I always dreamed about opening a bar in Hawaii. I just fell in love with this incredible world of cool fancy drinks many years a go. Then thanks to the new golden era of cocktails I even decided to make a radical change to my bar, like Trader Vic did in the past.

pineapple small smallI have seen tiki getting more popular in Europe, especially in the UK but it´s not near as big as in the US, naturally, and a lot of people seem to think tiki is just just all about the drinks, when the drinks are actually just a part of a whole movement and art form, what`s your thoughts on that?

Tiki Culture is the coolest era ever, sometime I just wish that I can travel back in time and walk into one of the Don The Beachcomber or participate in one of the amazing Luaus at the Encino Plantation, maybe make a Missionary`s Downfall to Clark Gable…

I agree that tiki is not just a type of cocktail, tiki can be a lifestyle, your home can be tiki style, you can buy outfit tiki style, you can have even a tattoo, but without Aloha Spirit all this won`t be possible.

pineapple small smallAnd as for the drinks, what´s your favorite tiki drinks?

I love to make the Pearl Diver and the Missionary s Downfall…. my favorite depends of the moment…. now it`s Don`s Special.

pineapple small smallI cannot do this interview without talking about pineapples, you really do promote the King of Fruits like no one else, why is it so special?

You just said it !!!! it`s the king of fruit and a symbol of friendship and of hospitality. It´s so good and i love the texture in cocktails and now it`s fashion too.

pineapple small smallObviously a silly question, but tell me why should I visit the Nu Lounge Bar?

Because of me !!!! is a joke !!!! 🙂 many reasons, one of them is for sure the location and all the good looking guys that work there…..

Nu Lounge Bar 14

pineapple small small I see you use a lot of coconut, pineapple and banana, are they your favorite flavor pairings?

That was an easy question – RUM and LIME…….. 🙂

pineapple small smallYour photos have a very nice vintage look, do you have any photography tips?

Just buy cool apps and practice, make sure that the background is nice and that there is nothing that can disturb, for example like a garbage bin, also I usually don t like pics with straws, try to have your style so the people can recognize your works easily. And change it when you dont like it anymore…..find a new style and start again.

pineapple small smallTell me something about Hawaii…. and what the Aloha shirt means to you!

Hawaii is magic, Hawaii is paradise…. all the islands are incredibly beautiful, everything there is so special, all the breathtaking views, the beaches, the sound of ukulele, the kalua pig, and the beers are amazing,[ liquid Aloha ] the Kona coffee… and you can see some cute hula girls dancing.

But you can live with Aloha Spirit everywhere you want.

Talking about Aloha Shirts, I`ll say just one thing, now we cross the line a bit because fashion industry in the last couple of years is doing a lot *Hawaiian Style* and people will get tired of this.

But I`ll not! One day I hope to become a Kamaʻāina, so I`ll have a discount in the Aloha Shirt Shop….

pineapple small smallAnd finally, you recently had a gorgeous pineapple mug made, is that a new signature mug for your bar?

Of course ….the Sexy Colada! and here`s the MANOA:

Ingredients:

45 ml Bacardi Carta oro rum

30 ml Arcane cane crush rum

10 ml Pimento dram liqueur

15 ml Passion fruit syrup

15 ml Homemade falernum syrup

20 ml grapefruit juice

20 ml lime juice

For the garnish:

1/2  lime

1 sprig of mint

1 sugar cube

3 ml Absinthe

A sprinkle of ground cinnamon

1 cup/250g crushed ice

Pour lime juice, grapefruit juice, falernum syrup, passion fruit syrup, pimento dram liqueur, white rum and overproof rum into a shaker and fill the shaker with crushed ice and shake.

Pour together with ice into a tiki mug and garnish with a mint sprig and a half lime with a sugar cube soaked in absinthe. Set the sugar on fire and sprinkle it with ground cinnamon.

Mahalo Daniele!

After writing this post I know one thing for sure, someday I need to get myself over to Nu Lounge Bar….(and i did, and the Manoa I got was excellent and served in a cute wooden box surrounded by smoke….) and now they also have these super cool pineapple mugs, a part of the Marama Project for Nu Lounge Bar. I made a “Aku Lapu Lapu” in it and the mug is just the right size for a good tiki drink and the top has a hole in it for the straw.

I think the mug is so cool………

Pineapple 3

And now let´s take a look at Daniele`s drinks! they are photographed in a lovely vintage tiki style and the garnishes and glassware and everything around are all creative and elaborate and the king is of course – the pineapple!

Here`s eye candy for tiki drink and tropical drink lovers! all are Daniele´s drinks and many of these are what you get if you head over to Nu Lounge Bar! I just love the vintage tiki style in these photos! and there´s such great attention to detail…. but beware – it´s  a VERY LOOOONG picture parade…..

Enjoy!

With a hint of coconut, pineapple and banana…..spices, smoke and fire…….

Aloha is the greeting…..let´s get tropical!

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Nu Lounge Bar Mai Tai

Start with a Mai Tai……

Nu Lounge Bar 58 Spiced Martinique Swizzle

Then get something spicy with a vibrant lively rhum agricole….the Spiced Martinique Swizzle!

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And then….here it is! – Daniele´s fresh yummy drooly Sexy Colada!

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Fragrant….cinnamon dusting on top…..

Painkillers

More pineapple! from Pina to Painkiller!

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Nu Lounge Bar 50 pAINKILLER

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palm tree parasol let`s get tropical

Sail away to the tropics…. and STAY tropical!!!

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Maori Sour

The Maori Sour ( Nu Lounge Bar )

20 ml. passion fruit puree
2 barspoon Guadeloupe sugar mixed with green tea ( powder )
20 ml. lime juice
1/2 passion fruit
60 ml. 42 below vodka
20 ml. manuka honey mix
Shake and pour unstrained in a cool glass
Add more ice ( crushed )
Garnish with the empty passion fruit filled with green tea , berrys, sugar
enjoy

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Ready for some heat? the Nu Volcano is erupting!

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Followed by smoke…..

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Isn`t this just beautiful?

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Nu Lounge Big Bamboo

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Nu Lounge Bar 49 shaved ice Volcano

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Pineapple and coconut again!!! let`s kill some more pain….

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Yeah… we sure are in pineapple paradise!

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And we´re on island time aren`t we?

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Dreaming of Blue Hawaii…. can you hear the waves crashing?

Nu Lounge Bar 42 Nu Blue Hawaiian

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And the sweet island tones of the ukulele to soothe your soul.

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Missionary`s Downfall

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I spy a Scott Taylor mug….

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We know what DTO is…. and now it´s even BDT – Banana daquiri time!

Nu Lounge Bar 34 banana daiquiri

Nu Lounge Bar 60 Banana Beach Daiquiri

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Rum julep…..

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Uhaa Punch…..

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Aqua de Mai Tai….very innovative and stunning presentation!

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Missionary’s Flip Flop!

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Nu Lounge Bar 56 Navy Grog

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Nu Lounge Bar 35 Painkiller, Spice Colada and Boo Loo

Painkiller, Spice Colada and Boo Loo

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Nu Lounge Bar 43 The Key West

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Pineapple love  🙂

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As you can see, there´s a lot of attention to detail here…I mean down to the last tiny details….a sign of a true master! and a lot of Aloha spirit in his works! Beautiful pictures aren`t they? all pics in the picture parade are courtesy and credited to Daniele Dalla Pola, the pics of the smoke are courtesy Ariel from www.ascocktailproducts.eu  Mahalo for giving me permission to use them  here!

Nu Lounge Bar text

Address: Via Dè Musei, 6, 40124 Bologna, Italy
Phone:+39 051 222532
Hours:5:00 pm – 3:00 am

PS – sorry for the irregular picture sizes, but they became that way automatically after a program/theme update/change and you cannot change it unless you take out every pic and manually resize them… there´s too many pics here to do that  🙂

Kahuna Kevin`s Tiki Cocktails Vol. III with 44 Tropical Drink Recipes!

Kahuna Kevins book collage

Following the two first books which I purchased at the last year´s Tiki Oasis, this is the new third volume of Kahuna Kevin`s Tiki Cocktails. The third book is in the same style as the two others, with 44 new recipes of tropical drinks to make with color photos and mixing instructions for each drink.

Within the pages of this book lies 3 years of cocktail making and there`s a lot of interesting drinks to try out, for example the “Ring of Fire” which contains Trinidad Amber rums and is garnished with a skewered red onion ring!

Or the “Pau Pau Punch” a gin based “secret” in this rum based book……which also has gin based drinks, and others that use blends of rum, whisky and even vodka spirits.

There is a cold remedy too….a hot botanical and rum elixir that cures what ailes ya! and if you`re into something special you can make Kahuna Kevin`s Black Spiced Grog Syrup and use in the “Kahuna Kevin`s Black Spiced Grog” – containing multiple and strong rums, fresh fruit juices and spice….sounds yum!

So this book contains a lot of things and I like the color photographs of the drinks and they are all beautifully garnished. The index contains “Drinks by Potency” and Ingredients in different cathegories – Rum, Liquor/Liqueur/Ale/Wine, Juice, Mixers/Soda, Syrup, Bitters, Herbs, Spices, Sugars, Garnish.

Well organized!

Kahuna Kevins book collage 2

There`s 2 cocktails that contains separate associated ingredient recipes. 1 is the Black Spiced syrup and the other is a gin infusion for the Voodoo Nectar cocktail. Drinks are rated by Potency Skulls, more skulls = stronger drinks. Strongest drink has 7 skulls, or 7oz average equivalent of 80 proof spirits per drink.

And if you want a tasty island twist of the Mai Tai, there`s Kahuna Kevin`s Guava Mai Tai which looks fabulous to me….. (in the top picture)

In all there´s 44 tropical tiki libations, enough to keep you fortified for a long time! the drinks are all over the spectrum, tropical, spirit forward, spicy, bitter, sweet and blends of multiple profiles. Focus is on higher end spirits, fresh ingredients, cane based sweeteners, for top quality cocktails.

So I wanted to try a drink or two from this book and here they are, and since I didn`t have all ingredients or garnishes I subbed some rums and used what garnishes I had on hand, and the drinks turned out very tasty!

The Third Dilemma

Kahuna Kevin Third Dilemma

This drink turned out very nice and rummy/spicy but also fruity. The next drink I tried is called “Escape Pod” which is a yummy cocoction of Coconut juice/water, dark rum, lime and other tasty, spicy ingredients topped with fragrant cinnamon bark….

You will find the recipes in the book….

Escape Pod

Kahuna Kevin Escape Pod

The book was launched earlier in july and can be purchased at www.KahunaKevin.com (main website, all books on sale from Aug 1 to Aug 16th to celebrate Tiki Oasis)

And Aloha and Mahalo to Jeanne Catahula Vidrine for lending me tiki glasses and stuff for this post since i`m not at home! and thanks New Orleans for producing such nice giant Gardenia flower bushes…. perfect for tiki drink garnish… 🙂