Miami Vice Recipe

Blend Strawberry Half

Add 1 cup hulled strawberries, 2 oz white rum, 0.5 oz fresh lime juice, 0.5 oz simple syrup and 1 cup ice to a high-speed blender. Secure lid and blend on high for 15–30 seconds until smooth and thick but pourable. Pause and scrape down sides if needed. Taste and adjust sweetness with up to 0.25 oz more simple syrup if strawberries are tart.

Transfer the strawberry daiquiri to one side of a shallow wide glass or into one half of a 16–20 oz hurricane glass. Use the back of a spoon to create a small well on the other side for the second frozen layer if desired (this helps keep layers separated when pouring).

Blend Pina Colada Half

Rinse the blender jug briefly or use a second blender. Add 1 cup pineapple chunks, 2 oz white rum, 1 oz cream of coconut, 1 oz pineapple juice and 1 cup ice. Blend on high 15–30 seconds until creamy and smooth. Stop and scrape down if needed. Adjust coconut sweetness with a splash more cream of coconut if you prefer sweeter.

Carefully spoon or slowly pour the pina colada mixture into the empty side of the glass so it sits beside the strawberry layer. To keep a defined dividing line, pour over the back of a spoon held just above the strawberry layer or tilt the glass slightly and pour slowly. If the layers blend, use a spoon to reshape them.

Garnish the rim or dividing line with a pineapple wedge and place a strawberry or maraschino cherry on a cocktail pick. Add an optional lime wheel on the rim. Insert a straw so the drink can be sipped from both halves.

Serve immediately with a napkin. Estimated serving: one 16–20 oz cocktail. To make multiple servings, scale ingredients proportionally and blend in batches for best texture.