An uncomplicated recipe highlights a summer cocktail’s pure ingredient
We’re often advised to keep things “sweet and simple.” That’s Seaspice’s new summer cocktail in a nutshell—or rather, a coconut.
The Coco Loco has two ingredients: a Thai coconut and Havana Club rum. It could be the restaurant’s simplest cocktail, says bar manager Attila Kocsis, but that doesn’t make it any less enjoyable. Besides, why tinker with nature?
“My favorite fresh juice is coconut; I always wanted to create a cocktail with that,” Kocsis says. “It was an easy idea and easy to sell.”
Customers are initially drawn to the Coco Loco because it’s served in an imported coconut. Also called young coconuts, Thai coconuts have a lighter, softer shell than the fibrous, dark-brown coconuts found in Central America. They’re also sweeter, he says, and they tend to hold more liquid.
“It’s probably the easiest cocktail ever, but it’s really refreshing and hydrating, and it looks nice,” Kocsis says. “It’s kind of healthy, too. You’re not going to get a bad hangover.”
Depending on the customer’s preference, Kocsis will either pour 1½ ounces of rum directly into the coconut (which he opens with a Coco Jack tool—see box) or serve it in a shot glass, DIY-style.
Like many of the cocktails he creates, the Coco Loco began with a brand’s request to join forces. Kocsis looks into the brand’s culture; with Havana Club rum, he chose to invoke a tropical, island vibe reminiscent of Cuba. Another new cocktail, Persea, uses Baron tequila, which is handcrafted in Mexico. It inspired him to infuse avocado (its scientific name, Persea americana, inspired the cocktail’s title) and spice things up with fresh black pepper. Pineapple juice, lemon juice and simple syrup completes the drink.
Set to open a new location in Dubai at the end of the year, Seaspice (422 NW North River Drive, Miami) has put on a corporate face, settling on 10 signature cocktails to be carried over to the Middle East city. Kocsis, who shakes up five new cocktails on the 15-item menu every six months, will head overseas for three months to supervise the bar operations—and maybe bring home a few culturally inspired creations.
How To (Safely) Open a Coconut
No machete, no worries. To break the tops of coconuts for the Coco Loco, Kocsis and the Seaspice staff use a Coco Jack—a round, stainless steel tool with a shock-absorbing handle. Check it out at coco-jack.com.
1. Place the Coco Jack on the top of the coconut.
2. Using the Coco Mallet (which comes with the set), hit the edge of the Coco Jack.
3. Continue until that edge has sunk into the coconut.
4. Use your thumb to press the broken coconut cap through the hole of the Coco Jack. You can leave the cap hanging by the side or remove it completely.