Miami Vice Drink

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 487

Ingredients

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

Instructions

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.

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