No, Don Johnson did not create the Miami Vice cocktail. Nor does the libation have anything to do with the ‘80s crime drama of the same name. Rather, the cocktail shares the name of the city where it was likely invented—and is most commonly served. Essentially a combination of a Piña Colada and a frozen Strawberry Daiquiri, the Miami Vice cocktail is 100-percent beach kitsch. Made with coconut creme, dark rum, light rum and strawberries, the cocktail is a layered, frozen slushie with a deceptively boozy kick. Because of the aforementioned kitschy beach bar factor, many versions of this drink are made with frozen or artificially flavored ingredients. We’re not interested in any of that, so to make the cocktail less sweet and more refreshing, we swapped out any faux ingredients or processed syrups for fresh ones. With actual strawberries, fresh lime and pineapple juice, the Miami Vice cocktail becomes vibrant, fruity and downright crushable.
- Add one ounce of light rum, one ounce of dark rum, the two ounces of coconut cream, the pineapple juice, Angostura bitters and ½ a cup of crushed ice to a blender. Blend until the ingredients are fully emulsified and smooth.
- Pour the drink into a Hurricane glass and reserve in your freezer.
- Wash the blender thoroughly and dry it with a cloth.
- In the blender add the other ounce of white rum and dark rum, a cup of strawberries, the lime juice and a ½ a cup of crushed ice. Blend until the ingredients are fully emulsified and smoothe.
- Take the reserved Piña Colada from your freezer and top with the Strawberry Daiquiri just made in the blender.
- Garnish the drink with a whole strawberry and a cocktail umbrella.
A tropical take on Eggnog, Coquito is made with three different milks: coconut, sweetened condensed and evaporated. It’s indulgent, rich and loaded with rum. In its home country of Puerto Rico, pitorro, a raw, moonshine-like rum made in homemade stills, is the go-to base spirit. But you’d be hard pressed to find pitorro on your local liquor sto...