Lock The Doors, Let’s Have A Tiki

Flashy.

Flamboyant.

Fun.

This is what the Tiki culture is all about, and imbibed by the “Tiki Maestro” Daniele Dalla Polla (owner of Nu Bar in Bologna).

“Tiki Maestro” Daniele Dalla Polla in Samba

Samba in Shangri-la at the Fort is partnering with the lively, multi-awarded showman (and his renowned tiki drinks) from 14-16 February 2018 (8pm onwards).

Here’s the thing though: I wanted to do justice to this article by capturing the energy of the man, and quite honestly, I will fail at using the written word. Instead, I’ll let him do the talking (and entertaining) through videos and photos. 😉

Now that he has given a little insight on the history of Tiki, here’s a look at some of the cocktails he made during the event:

The classic Sumatra Kula from 1934, with fresh lime juice, grapefruit juice, orange juice, honey mix, light rum, and crushed ice

Dalla Polla’s version using Agave Real, and Bacardi Carta Oro

Ray’s Mistake (incidentally, my favourite mistake, haha), made with passion fruit syrup, honey syrup, pineapple juice, fresh lime juice, london dry gin, falernum syrup, soda water and angostura bitters

The “Don Tu”, named after Don the Beachcomber, founder of the tiki bar

The Big Bamboo Mai Kai, with fresh lime juice, orange juice, grapefruit juice, passion fruit syrup, dark jamaican rum, gold cuban rum, and angostrura bitters

Here’s another thing I learned from the Maestro: Filipinos are involved un furthering the tiki cocktail culture through Mariano Licudine, bartender of Mai-Kai in Florida (a tiki-themed restaurant operating since 1955). It is the last restaurant that still maintains the service and cocktails designed by Don the Beachcomber.

And of course, every good bar event is ended with a party!

To totally imbibe in the island life, enjoy Dalla Polla’s cocktails (and company!) with delicious Peruvian food in Samba. For inquiries and reservations, call +632 820 0888, or email samba@shangri-la.com.

I don’t know about you but now I wanna have a tiki!

Special thanks to Ms. Sam Gallardo and Ms. Enah Baba of Shangri-la at the Fort

Comments

comments