Half Piña Colada, half Strawberry Daiquiri layered in a swirl of pink and white, the Miami Vice is as bold visually as it is on the palate. Inspired by a television show and born in result culture, the frozen cocktail quickly became a symbol of vacation excess. But the Miami Vice is more than a novelty — it’s a study in contrasts, and when executed with intention, it shows how frozen cocktails can be both playful and precise.
Today on the “Cocktail College” podcast, Tim McKirdy is joined by Miranda Midler, head bartender at NYC’s soon-to-open Oriana, to discuss the Miami Vice. Together, the two take the frozen classic outside of resort culture to discuss what it takes to turn a poolside staple into something worthy of a placement on a modern bar menu. Tune in for more.
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Miranda Midler’s Miami Vice Recipe
(Half Strawberry Daiquiri / Half Piña Colada)
Strawberry Daiquiri
Ingredients
- 2 ounces white rum, such as Denizen 5 year, Pa’lante Rum, or Bacardi
- 1 ounce fresh lime juice
- ¾ ounce simple syrup
- Handful frozen strawberries, straight from the freezer, pulverized to a puree
Directions
- Blend all ingredients with ice or add to a frozen drinks machine
Piña Colada
Ingredients
- 1 ounce Cruzan Black Strap rum
- 1 ounce Appleton Estate
- ½ ounce Rhum J.M. Agricole
- 2 ounces Coco Lopez
- 3 ounces pineapple juice, frozen to slushy consistency (Dole or fresh squeezed)
- ¾ ounce fresh lime juice
- 45 milliliters water (to dilute)
Directions
- Blend all ingredients with ice or add to a frozen drinks machine
Miami Vice Assembly
- Layer in a chilled Hurricane or Poco Grande glass, with Strawberry Daiquiri on the bottom and Piña Colada on top.
- Garnish with an umbrella, pineapple fronds, toasted coconut, Angostura bitters, or nothing.
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