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I have always loved experimenting with different types of cocktails. Their colours, their flavours, their textures–there’s a whole cocktail world out there that most people don’t even know about. A Miami vice drink is just one example of what delicious results can come from experimenting with different cocktails. The drink combines two of the most popular cocktails in the world, the pina colada and the strawberry daiquiri. What makes it even more interesting is that a Miami vice is much closer to a slushy than it is a plain cocktail.
Considering the tropically fruity flavour paired with the frozen texture, it makes sense why such a drink earned the name Miami vice. It is the ideal drink to have when you are missing the summer holidays or long days lounging on the beach. Better yet, you get the best part of 2 delicious cocktails in 1.
There are plenty of ways to present a Miami vice cocktail, though the bright red strawberry and pale pineapple layers create enough of an aesthetic in themselves that you won’t have to worry about dressing the cocktail up if you want to wow your friends. A simple garnishing of strawberry or perhaps pineapple will be perfect.
I have found that the two flavoured layers combined, while delicious, can be quite sickly after a while. At events when I plan on having a few cocktails, I prefer to stick with a simple pina colada. For those who are not keen on pineapple flavours, you can still enjoy the strawberry aspect of a Miami vice drink by ordering a simple strawberry daiquiri.
- 2 cups sugar
- ½ cup water
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- ½ teaspoon of salt + 1 pinch
- 1 can unsweetened coconut milk
- 2 cups strawberries
- 2 cups ice
- ½ cup white rum
- 1 tablespoon Grenadine
- ¼ cup pineapple juice
- All ingredients ready? Let's begin!
- A Miami vice requires 1 ½ tablespoons of sweet and sour mix, also known as simple syrup. So, start making the syrup by heating up a medium sized pan on a medium low heat.
- Once the pan is hot enough, add in ½ cup of sugar and the ½ cup of water. Use a small whisk to continuously whisk the sugar and water together until the sugar has completely dissolved into the water.
- Turn off the stove and remove the pan from the heat. Set the pan aside to allow the syrup to cool.
- In the mean time you can throw together a quick cream of coconut. Do this by pulling out a fresh pan and setting it to a medium low heat.
- Pour all of the unsweetened coconut milk and rest of the sugar (1 ½ cup) into the fresh pan and add a generous pinch of salt.
- Let the heat gently work its magic, using a whisk to agitate the mixture until all of the sugar has dissolved into the coconut milk.
- Remove the cream of coconut from the heat and set aside to cool.
- Test the temperature of your sweet and sour mix with the tip of your finger. Once it is cold enough to touch, add in the fresh lime juice, lemon juice, and a pinch of salt.
- Rinse off your whisk and give the syrup a good mix to properly combine all your ingredients.
- Pour the cooled syrup into a sealable bottle or jar ready to store in your fridge later on.
- Repeat the same process with the cream of coconut by pouring it into a separate sealable bottle or jar once it is cool enough. Then start making the cocktail.
- Add 1 cup of ice to a sturdy blender and pulse until the ice starts to break up.
- Measure out 1 ½ tablespoons of your freshly made sweet and sour mix.
- Pour the mix over the ice followed by half the white rum and the grenadine.
- Pulse the drink together for a few seconds until combined.
- Then add the 2 cups of strawberries to the blender and blend until you have a slushy, red drink.
- Ready a large cocktail glass and pour the strawberry layer directly into the cup.
- Give your blender a quick rinse to prevent an unwanted mix of flavours.
- Now start making the pineapple layer of the Miami vice by adding the other 1 cup of ice to the blender. Pulse until the ice is noticeably smaller.
- Add the remaining white rum and the pineapple juice to the blender, pouring them over the blended ice.
- Measure out 1 ½ tablespoon of your homemade cream of coconut. Pour that into the blender as well.
- Turn the blender on and let everything mix together until a thick slushy has formed.
- Pour the pineapple layer on top of the strawberry layer already in your cocktail glass.
- Use a stirrer to mix the two layers together, creating a swirling pattern in the cup.
- Take a small sharp knife and create a slit at the bottom of a whole strawberry. Cut into the strawberry until the slit reaches around half way up the strawberry.
- Slip the strawberry onto the rim of your cocktail glass for a finishing garnish and serve immediately.
Notes & Tips
If you want to serve this at an event, just multiply the ingredients by the number of servings you want.
How To Make A Miami Vice Mocktail
You do not need to make many alterations to the recipe above to make a Miami vice into a mocktail as most of the ingredients used are already alcohol free. The only ingredient you will need to substitute is the white rum.
In recent years various rum companies have produced alcohol free versions of their drink. However, these variations are still hard to find and are quite costly. Instead, it is much easier (and cheaper!) to replace the rum with some fruit juice.
You could simply add more pineapple juice to the drink in place of white rum. Though that will change the taste of the strawberry layer noticeably. White grape juice or apple juice can work well instead and will pair nicely with the pineapple and strawberry flavours of the Miami vice drink.