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The Cocktail of the Week

It's the Jet 75 at The Charleston, which opened last night--at 10 p.m.--in Santa Monica.

The Jet in the name is Jet Tila, former executive chef at Wazuzu in Las Vegas and now The Charleston's managing partner and in charge of the food.

The drink (it's at right in the photo above) was perfect with anything he served at the pre-opening party, including shortrib tacos, margherita flatbreads and, best of all, uni bocadillos.

The oozy, unctuous bocadillos aren't on the regular menu, at least not yet, because Tila hasn't found a steady source of uni.

But the Jet 75 is there every day, or rather every night, because The Charleston doesn't open until 5 p.m. It's a blend of brut Champagne, gin, lemon juice and simple syrup, a perfect match for food with lots of flavor.

The 10 p.m. opening after the pre-party was perfect timing for a place to hang out at night, with drinks, food, live entertainment and, in the future, an occasional pop-up restaurant.

The Charleston, 2460 Wilshire Blvd., Santa Monica, CA 90403. Tel: (310) 828-2115.

It's Cool: An Icy Daiquiri

 
It has been too hot and humid to think of anything but something cold to drink. 

And here it is, an icy strawberry daiquiri.

Get out the blender, put in some good rum (I use Mount Gay special reserve that I brought home from the West Indies), add a dash of triple sec, sugar and a squeeze of Mexican lime juice.

Then put in strawberries and ice and whir until everything blends into a gorgeous red drink.

The color may be hot, but the drink couldn't be cooler.

STRAWBERRY DAIQUIRI

2 ounces white rum
1 ounce triple sec
Juice of 1 small Mexican lime
1 teaspoon sugar, or more to taste
4 strawberries, stems removed, plus 1 for garnish
4 ice cubes

In a blender container, combine the rum, triple sec, lime juice, sugar, 4 strawberries and ice cubes.

Blend until pureed, up to 1 minute. Taste and add more sugar if needed. The amount will depend upon the sweetness of the strawberries.

Pour into a deep cocktail glass. Garnish with a strawberry on the rim.

Makes 1 serving.

 

 

Hack Your Way to a Coconutini

Ever tried to open a young coconut? Having a machete would help, but I managed with a heavy Chinese cleaver reinforced with a hammer.

All this was to extract the tender meat for a recipe. But the bonus was delicious fresh juice, a clear liquid that is naturally sweet and delightful to drink. Some call it coconut water, but juice sounds more drinkable. Coconut milk is different. It's squeezed from the meat.

I've ordered young coconut juice at an ayurvedic spa in India, at restaurants in Thailand, and I saw a pile of fresh-cut coconuts on a street in Calcutta, ready to be hacked open for thirsty passersby. The Mercado Miguel Hidalgo in downtown Tijuana has them too. 

No need to wander so far, though. I can buy young coconuts close to home. The Bangkok Market on Melrose Avenue in Los Angeles brings them fresh from Thailand in a cooler.

You can see one at the right. The heavy green outer shell has been removed. Your job is to shave off the straw-colored outer layer to reveal the top of the coconut, then hack around it and pry it open.

Really, it's easy. But after your first try you may need something stronger than straight juice. I know I did. And that's how I developed this Young Coconutini.

YOUNG COCONUTINI

2 ounces gin
1/2 teaspoon fresh lime juice
1/4 teaspoon vanilla
4 ounces young coconut juice (1/2 cup)
1 lime slice for garnish

Combine the gin, lime juice, vanilla and coconut water in a cocktail glass. Add ice. Place a lime slice on the rim.

Makes 1 serving.

Note: The average young coconut contains 1 1/2 cups juice, enough for three coconutinis. The juice will keep refrigerated for a couple of days.

The Best Drink of the Week

The winner is Nectar of the Gods, a tequila cocktail at Seta restaurant in Whittier.

It's as divine as its name. To make it, you muddle strawberries in a heavy, squat glass, then add a lime, cut in half, and muddle it too. 

The tequila is Gran Centenario Roseangel, which is lightly colored and flavored with Mexican jamaica flowers. Pour in a good jigger of that, squeeze in some more lime juice and then add agave syrup to taste. 

Turn the drink into a cocktail shaker, add ice and shake well. Pour back into the glass and top with a squirt of soda.

The last step is to perch a plump strawberry on the rim.

Congratulations, Seta.

Seta, 13033 Philadelphia St., Whittier, CA 90601-4202. Tel: (562) 698-3355.