Right in the heart of Bologna’s historic center, Volare is back with the third edition of its Tiki Month. Guests can expect a drink list steeped in the history of this style, an immersive tropical setting, and all the passion of Giuseppe “Peppe” Doria. But beware: true to tradition, this is a once-a-year experience—meant to be savored in the moment.
Volare, A Cocktail Bar with a Story
Volare was born from the idea of celebrating the golden age of the Italian bar—the 1960s, the era of the economic boom, spritzes, and salty snacks. Twice a year, though, it reinvents itself completely.
“During those moments, the whole place is transformed thematically,” explains Doria. “The drinks are original recipes from the time, and we take care of everything—from the music to the scent inside the bar.” January is all about speakeasies, while July is dedicated to Tiki culture. One month each, every year—but always with a new spin. Even the cocktails change annually.
“It all starts from a deep dive into the world of experience bars,” says Doria. “We put together two themed experiences a year, and the research behind them is no small feat. We work with a consultant, and above all, a friend: Gianni Zottola, who’s been with us since the very first edition.”
Volare’s Tiki Month: An Urban Island Escape
Doria sees the Tiki bar as “the original experience bar.” In 1934, Don the Beachcomber created an immersive space where guests could feel transported, as if on vacation. Volare revives that same spirit each summer. “People who stay in the city during the hottest months are usually waiting for their holidays—so we wanted to create a place to escape, even if only for a few hours.”
The themed drink list runs for exactly one month, wrapping up in the first week of August. “Then Volare returns to its original identity. No Tiki recipe stays on the menu—we’ll see you in this tropical mood again next year. Over time, we’ve realized that many of our regulars wait for this month. Some still ask us for the Navy Grog we did two years ago, but that’s the fun of it: the menu changes every year.” It’s all about seizing the moment—no regrets.
Volare: a Cocktail Menu That’s Also a Journey
This third Tiki menu includes a few non-alcoholic options, but the spotlight is on six original cocktails. “They’re drinks from another era, far from today’s drinking habits, but that’s the whole point of the experience: tasting something different.” Each of the six serves tells a piece of history.
It starts in the 1930s with Donn Beach, a.k.a. Don the Beachcomber, the father of the Tiki movement. His cocktail: the Donga Punch, made with aged rum and lime. The ‘40s and ‘50s bring us to Trader Vic, who helped popularize Tiki worldwide. His tribute drink: the Scorpion, a bold blend of rum, gin, brandy, passion fruit, orgeat, lime, and orange.
Next are two recipes inspired by Filipino bartenders Mariano Licudine and Ray Buhen—key figures who kept the Tiki culture alive through the 1960s and ’70s. Volare honors them with the Black Magic (featuring two types of rum, coffee liqueur, lime, orange) and the Puka Punch (four rums, falernum, lime, orange, pineapple, and passion fruit).
From Harry Yee to Beachbum Berry
The 1980s usher in an era of color and kitsch. Volare highlights Harry Yee with the Blue Hawaii—a mix of rum, vodka, blue curaçao, pineapple, and lemon. The menu notes that Yee was the first to use a cocktail umbrella as a garnish—now an iconic Tiki detail.
Closing the circle is Jeff “Beachbum” Berry, the man who uncovered Donn Beach’s long-lost recipes and restored the genre to its former glory. “We actually got in touch with Jeff Berry,” says Doria, “and he sent us his recipe for the Ancient Mariner”—a vibrant mix of two rums, lime, grapefruit, and pimento.
Doria admits that “every year, when Tiki Month ends and we go back to normal, even we feel a little sad.” But for now, it’s time to celebrate—and pretend, if just for a while, that Bologna is a Caribbean island.
Image credits Alberto Blasetti for Coqtail – all rights reserved.
