Luau, Beverly Hills: The Luau Coconut
The legendary old "Polynesian" restaurant and tiki bar in Beverly Hills, which closed in 1980, has been given new life in a new location, with sadly less kitschy decor than the tiki joints in their heyday but still tastefully tiki, dark and fairly inviting.
The drink menu was doing by Tiki Drinks God Jeff "Beachbum" Berry, and though I had heard he had supplied them with a menu of 30 drinks, they don't seem that ambitious -- they had about a dozen offerings.
This one was one I had had before, last July in New Orleans during the mindbogglingly fabulous TIki-licious Luau Spirited Dinner, with 11 dishes by Chef Chris DeBarr and drinks by Wayne Curtis and Jeff. It was one of the most memorable meals of my life (or would be, if I remembered more of it, thanks to the drinks).
The combination of fresh coconut water from a young coconut plus creamy coconut milk makes this drink really delicous and refreshing.
1 whole fresh young coconut *
2 ounces coconut water, drained from the young coconut
1/2 ounce fresh lime juice
1/2 ounce unsweetened pineapple juice
1 ounce sugar syrup
1 ounce coconut milk (Thai Kitchen Organic brand)
1 ounce Cruzan Estate Light Rum
1 ounce Cruzan Estate Dark Rum
Pour coconut water, lime and pineapple juices, sugar syrup, coconut milk and rums into a cocktail shaker. Shake vigorously with ice cubes. Pour unstrained into pre-prepared young coconut shell and serve.
Garnish with a pineapple chunk, a long straw and long handled iced tea spoon for scooping out the young coconut flesh.
To prepare the coconut: Remove the top of the coconut with a large knife.
Drain the coconut water into a container and strain. Set aside coconut water and empty shell for use.