IF YOU GO
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.”
Antonio Lai says a chic cocktail can be healthy, too.