IF YOU GO

China Daily (Hong Kong) - - SUNDAY FOOD -

G/F 48 Wyn­d­ham Street, Cen­tral, Hong Kong. 852-2668-5583. G/F 56-58 Hol­ly­wood Road, Cen­tral, Hong Kong. 852-2851-3223. Jax Coco is avail­able across Hong Kong in supermarkets such as Ci­ty­su­per, Oliver’s and Park N’Shop.

Both are man­aged by Charlene Dawes, whose Tast­ing Group also op­er­ates Tast­ings Wine Bar and An­gel’s Share in Hong Kong.

Lai ex­plains that a good cock­tail is the right bal­ance be­tween acid­ity and sweet­ness, with ele­ments of sur­prise that de­light the senses. He feels that Jax Coco is a healthy and re­fresh­ing al­ter­na­tive to us­ing wa­ter as a base.

“I even use Jax Coco in my espresso maker — it gives the cof­fee just a hint of sweet­ness,” he says. “My wife and I had some last night, with in­stant noo­dles!”

In com­par­i­son to the not-so-healthy in­stant noo­dles, co­conut wa­ter con­tains no added sugar and in­cludes es­sen­tial min­er­als for the body such as mag­ne­sium, sodium, phos­pho­rous, potas­sium and cal­cium.

Lau­ric acid helps your im­mune sys­tem nat­u­rally detox and your di­ges­tive tract to ab­sorb more nu­tri­ents. Best of all, it is free of fat, gluten, choles­terol and preser­va­tives.

“We equate Jax Coco with open­ing up a just­picked co­conut,” ex­plains John LaRose, busi­ness de­vel­op­ment man­ager for the prod­uct. “We feel that the best co­conuts in the world come from the Philip­pines, and that’s the only place where we source our co­conuts.”

Jax Coco mi­cro- fil­ters its fresh co­conut wa­ter be­fore bot­tling in stylish glass ves­sels de­signed by Alas­d­hair Wil­lis — oth­er­wise known as Stella McCart­ney. The co­conut wa­ter is also avail­able in light Te­trapak con­tain­ers.

At Ori-gin, Lai’s con­coc­tions in­clude Pan­dan Jax: a blend of the wa­ter with pan­dan-in­fused gin, pan­dan syrup and lemon juice for a fruity and flo­ral thirst quencher. In ad­di­tion, J-spresso mixes espresso with slow-roasted cof­fee bean vodka for a kick-start to a night on the town.

For Quinary, Lai cre­ated Jax Sum­mer Love, a mock­tail with nata de coco jelly, pan­dan syrup and co­conut flakes for a stylish way to re­hy­drate. Mean­while, Jax Cold Fash­ioned in­cludes Jim Beam bour­bon, bit­ters and a sugar cube for a con­tem­po­rary twist on a stan­dard.

“I used Jax Coco to make the ice ball that cools the drink,” says Lai. “As it slowly melts, it gives the drink an in­creas­ingly stronger co­conut fla­vor — the op­po­site of ice, which in­creas­ingly di­lutes it.”

PHO­TOS PRO­VIDED TO CHINA DAILY

An­to­nio Lai says a chic cock­tail can be healthy, too.

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