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. 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.

Mahalo and Aloha!

Three Dots and a Dash.

Alamea Exotic Infusions!

Tiki World Rejoice!! This is super exciting! four stunning products will soon be released (in october) that I know especially the tiki world will LOVE! It`s the Tiki maestro Daniele Dalla Pola behind them, you know that guy who loves pineapples so much? and builds up a real show during his entertaining presentations? and not to mention amazing tiki drinks and tiki drink photography, plus he owns the Nu Lounge Bar in Bologna, Italy.

The vintage style tiki labels on these products are something you really want in your tiki bar or home bar or any bar for that matter. They are stunning work of exotic tropical art! And the products? I have tasted them all and they are just as good as i thought, or even better. Personally I do not ever want to not have them in my home tiki happy place/bar. These will be available for shipping worldwide and I will update in this post when the website is ready.

The name Alamea on the label is named after a starfish species (crown-of-thorns starfish). An old Samoan saying is that among Samoan traditional fishermen it has been said that if you happen to get stung by the spines of the alamea, you should turn the starfish over and have its spongy-like feet touch the area where you have been stung and the alamea will heal its own doing.

Here are my taste notes and impressions of the Alamea Hawaiian Coffee Liqueur, Peach Brandy Liqueur, Pimento Rum Liqueur and Spiced Rum.

Alamea Hawaiian Coffee Liqueur

Deep Coffee flavor from Hawaiian coffee…sumptuous and satisfying.

Alamea Pimento Rum Liqueur

I tasted it side by side with the Hamilton Pimento Dram and I find the Hamilton to have more punch and body but this one to be more refined and frankly I like them both equally much. I think they can be preferred in different drinks depending on how heavy the drink is. Sometimes a heavier or lighter pimento dram may be called for.

Alamea Peach Brandy Liqueur

This one is so good I could lick the bottle, it´s just so incredibly TASTY! made from fresh peaches of italy.

Alamea Spiced

One of the best spiced I`ve had. I`m usually not a fan of spiced rums so very much but it depends, and this one I find to be good and not too sweet (super important when it comes to spiced rums) and with natural flavors.

You will see more of these products on this website in the future because I know I will use them a whole lot. So now…on to the drinks! these are fun to mix with and a great addition to the tiki and other exotic (and other) cocktails.

O`opa`s Trap

1 oz/30 ml Laphroaig 10 whisky

1.5 oz/45 ml Plantation OFTD overproof rum

0.5 oz/15 ml Alamea Hawaiian Coffee Liqueur

0.25 oz Alamea Pimento Liqueur

0.25 oz/7.5 ml Alamea Spice

0.5 oz/15 ml banana cream mix*

1.5 oz/45 ml fresh lime juice

1.5 oz/45 ml fresh pineapple juice

Blend in blender with 1 cup/2.5 dl crushed ice and pour into a zombie (chimney) glass and add more crushed ice if needed. Garnish with cocktail umbrella and speared Fabbri Amarena cherries.

Banana Cream Mix – 1 part butter + 1 part honey + 1 part banana syrup

Make a simple syrup with 2:1 ratio of demerara sugar and water (about 1 cup/2.5dl of sugar) and slice 1 banana in it and mash slightly with a fork and bring to boil, then simmer on medium-low heat for a couple minutes. Take off heat and leave to cool and settle for about 1 hour, then strain and bottle in a clean bottle.

Make the Banana Cream Mix and keep it slightly above room temp for use. This is sumptuous and delicious….perfect for tiki drinks with pineapple, banana and coffee.

2 Ports Cup

1 oz/30 ml GunRoom 2 Ports rum

1 oz/30 ml Plantation OFTD overproof rum

0,75 oz /22.5ml Alamea Peach Brandy Liqueur

0.5 oz/15 ml Campari to float in a half passionfruit shell on top of the ice.

0,75 oz /22.5ml fresh lime juice

0.5 oz/15 ml fresh pineapple juice

0.5 oz/15ml passionfruit juice

The passionfruit seeds from one passionfruit.

Add everything to shaker except the Campari and shake hard with ice, strain into a snifter. Add the passionfruit shell with the Campari float on top of the ice, to be floated before drinking. Garnish with pineapple leaf.

Punch Taiohaè

2 oz/60 ml fresh pineapple juice

0.75 oz/22.5 ml cream of coconut

0.25 oz/7.5 ml Alamea Hawaiian

Coffee Liqueur

1 oz/ 40 ml fresh lime juice

0.5 oz/15 ml Alamea Spice rum

1 oz/30 ml aged rhum agricole

0.5 oz/15 ml Demerara rum

0.5 oz/15 ml Appleton Rare Blend (Appleton 12)

Blend with 1 cup/2.5 dl crushed ice or shake very hard with ice cubes to get that cream of coconut to mix in perfectly and pour into a tiki mug filled with crushed ice.

Garnish with grated nutmeg, flower, tropical leaf and 3 speared cocktail cherries, Fabbri Amarena or Luxardo.

Aloha Nui Loa!

 

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…..

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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………

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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  🙂