Kelvin's Cool Waters
421 W B Street, San Diego
Kelvin’s bartender Jeremy LaFave is helping to liberate palates burnt out on high-juice, high-fructose content of the typical tropical drink.
According to LaFave, Kelvin’s Cool Waters is the inspired concoction of mixologist Charlotte Boffey, which he calls her attempt to “step out from other cocktails.”
As the name implies, LaFave says, Cool Waters has a clean taste and shares some characteristics of typical tropical drinks.
“It reminds me of a mojito, only not as sweet,” he says. “You get some hints of citrus, too, which helps cut the sweet. It also mellows down and mixes well as you drink it....
“I found at first that customers were turned off by the coconut water,” LaFave says. “But in the Cool Waters, when we mix the coconut water with lime, the citrus brings it out and tames it, so to speak. Now it’s one of our top-five sellers for sure.”
While nudging the tropical drink into new and nuanced territory, LaFave says, the Cool Waters also provides possible added benefits if too many Cool Waters happen to flow to the brain.
“It’s true,” he says, “coconut water is packed with the vitamins that you need and prevents or even cures hangovers…or so I’m told.”
HOW TO MAKE IT
In a cocktail shaker filled with ice, pour:
- 2 oz. Hendrick’s Gin
- ¾ oz. Orgeat
- ½ oz. lime
- 3 oz. coconut water
Shake, strain into high ball glass full of ice, garnish with a lengthways slice of cucumber.