Miami Vice - Classic vs Chemist

Grab your linen suit and pastel shirts cuz we're heading to South Beach Miami 1984 and you need a beverage to match the part. This drink is making a bit of a comeback and for good reason, it's DELICIOUS. Of course I had to make a chemist version to keep things interesting and it's wild.

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EQUIPMENT

1. Cocktail set (includes Boston shaker, jigger, bar spoon, hawthorne strainer, fine mesh strainer, julep strainer, muddler, cocktail picks)

2. Angled measuring jigger

   • Version using ml measurements

3. Hurricane glasses

4. Vitamix blender

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Classic Miami Vice

Makes 2 Servings

Piña Colada

• 4oz (120ml) rum

• 3oz (90ml fresh pineapple juice, chilled

• 2oz (60ml) cream of coconut

• 1oz (30ml) freshly squeezed lime juice

• 10 cubes ice

1. Add a blender and blend until slushy consistency.

2. Reserve in a cup in the freezer until Daiquiri is ready

Strawberry Daiquiri

• 4oz (120ml) rum

• 1.5oz (45ml) fresh lime juice

• 1.5oz (45ml) simple syrup

• 4 ripe strawberries (100 grams), quartered and leaves removed

1. Add a blender and blend until slushy consistency.

To serve this drink, have someone hold a large chef’s knife vertically down the center of a hurricane glass, then simultaneously pour in the piña colada and daiquiri on either side. Insert straw and enjoy.

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Chemist Miami Vice

Makes 4 Servings

Strawberry Daiquiri ice cubes

• 4oz (60ml) rum

• 1.5oz (45ml) simple syrup

• 1.5oz (45ml) strained lime juice

• 3oz (90ml) water

1. Combine all ingredients and pour into a square ice mold

2. Freeze overnight and reserve.

• 7oz (180ml) aged rum

• 4oz (120ml) coconut water

• 2oz (60ml) fresh pineapple juice

• 2oz (60ml) velvet falernum

• 0.5oz (15ml) simple syrup

• 1.5oz (45ml) fresh lime juice

• 3oz (90ml) cold whole milk

1. Add milk to a large glass bowl and set aside

2. Mix remaining ingredients into a pitcher

3. Slowly pour punch mixture into the milk and gently stir until it curdles

4. Cover and let rest for at least an hour

5. Pour a few ounces through through a wet coffee filter or cheese cloth to create a base of curds to help with filtering

6. Pour those first few ounces back over the top of the filter to ensure a clean product

7. Pour remaining punch slowly into the filter, refilling as needed. Total filter time is around 3 hours

8. Store in an airtight container in the refrigerator indefinitely

9. Serve in a chilled rocks glass and add in two strawberry daiquiri ice cubes