I VIVIDLY REMEMBER my first Miami Vice. The time was high summer, the place was Martell’s Tiki Bar, on the boardwalk in Point Pleasant, New Jersey. I had recently turned 21 and was just starting to explore the world of cocktails. The setting called for a frozen drink, but I couldn’t decide between the piña colada and the strawberry daiquiri. Seeing me stuck at a crossroads, the waiter recommended, “Why not have both?” Puzzled, I told him I didn’t want to order two drinks. He pointed me to the Miami Vice, a drink combining the piña colada and the strawberry daiquiri and topped with dark rum. I gave it a try. Bands of white and red swirled around each other in the icy cup, making the palms of my hands burn with cold. The first slurp hit me instantly with sweet notes of pineapple, coconut, and strawberry. Strong kicks of spice from the rum cut through the fruitiness, and the chill mellowed everything out. From that moment on, the Miami Vice has been my beach companion.
I’m not alone in my fondness for the drink. Thought to have been invented in Miami and to have gotten its name from the hit ’80s TV show, the Miami Vice has been a fixture at beachside bars for decades. More recently, bartenders across the country (some far from the beach) have embraced the Miami Vice, putting their own special twists on the drink.
Frozen drink expert Thomas Houston, the bar manager at Superior Seafood and Oyster Bar in New Orleans, is one such fan. “Being in the bar business, there is a certain snubbing of frozen drinks, especially the piña colada and the strawberry daiquiri, but the Miami Vice is one of my favorites,” Houston says. “It hits on so many different levels in terms of complexity, and it’s refreshing and delicious, too.”
Houston’s version of the Miami Vice (see recipe, opposite) uses Don Q Piña rum to reinforce the pineapple flavor in the creamy piña colada. He soaks frozen strawberries in Regans’ bitters, which adds an orange flavor that accentuates the balancing acidity of the strawberry daiquiri. One ingredient you won’t find in Houston’s frozen cocktails? Ice.
“Even though most people consider it a go-to for most frozen drinks, ice is actually detrimental for cocktails. All it really does is water down the ingredients,” Houston says. Instead, he leans on frozen strawberries and frozen canned crushed pineapple for “that nice, smooth, blended frozen consistency.”
Thanks to Houston, I’ll now be making this amazing drink at home. But when the beach calls this summer, you’ll still find me in Point Pleasant, looking out at the open ocean, gripping a Miami Vice in my hand.
TOTAL 30 MIN, PLUS 4 HR FREEZING SERVES 4
This summery cocktail swirls frozen strawberry daiquiri and piña colada in one glass for a creamy, sweet, and frothy fruity drink. Instead of using ice, strawberries and pineapple are frozen prior to blending to achieve a plush frozen consistency without watering down the drink.
BITTERS-SOAKED FROZEN STRAWBERRIES
3 cups halved fresh strawberries (from 1 qt. strawberries)
¼ cup (2 oz.) Regans’ Orange Bitters
2 cups drained canned crushed pineapple in juice (from 2 [20-oz.] cans)
1 cup well-shaken and stirred cream of coconut (such as Coco López) (from 1 [15-oz.] can) (see Note)
½ cup (4 oz.) Don Q Piña rum
4 dashes Angostura bitters
½ cup (4 oz.) Don Q Añejo rum
¼ cup turbinado sugar
4 fresh strawberries, hulled
4 pineapple leaves (from 1 pineapple)
1. Make the bitters-soaked frozen strawberries: Stir together strawberries and bitters in a medium bowl. Let stand at room temperature until strawberries have absorbed bitters flavor, about 10 minutes, stirring once after 5 minutes. Drain and transfer soaked strawberries to a gallon-size ziplock plastic freezer bag. Seal bag, and freeze until strawberries are frozen, at least 4 hours or up to 3 months.
2. Meanwhile, make the piña colada: Place crushed pineapple in a gallon-size ziplock plastic freezer bag. Seal bag; spread pineapple in an even layer. Freeze until pineapple is frozen, at least 4 hours or up to 3 months.
3. Remove frozen pineapple from freezer; remove from bag. Using your hands or a knife, break pineapple into small (about 1-inch) pieces. Combine cream of coconut, rum, bitters, and pineapple pieces in a blender, adding pineapple last. Process until smooth, about 1 minute. Pour piña colada into a small pitcher; place in freezer until ready to use.
4. Make the strawberry daiquiri: Remove bitters-soaked frozen strawberries from freezer. Combine rum, sugar, and frozen strawberries in a blender, adding frozen strawberries last. Process until smooth, about 1 minute, stopping to scrape down sides as needed. (The room-temperature alcohol will begin melting the strawberries.)
5. Pour piña colada evenly into 4 glasses (about ½ cup each); top evenly with strawberry daiquiri (about ½ cup each), and stir mixtures in each glass until swirled together. Spear each hulled strawberry with 1 pineapple leaf; place 1 speared strawberry in each glass for garnish. —THOMAS HOUSTON, SUPERIOR SEAFOOD AND OYSTER BAR, NEW ORLEANS
NOTE Cream of coconut is thick, syrupy sweetened coconut cream and may not be substituted with coconut cream.
FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINA DALEY ■