Miami Vice Recipe

Make the syrup

Combine diced pineapple, agave syrup and 1/4 cup water in a small saucepan over medium heat. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until pineapple softens and agave blends into a loose syrup.

Remove pan from heat and add fresh cilantro leaves and lime juice. Allow to steep 8–10 minutes so the cilantro flavor infuses into the warm pineapple syrup.

Strain the mixture through a fine mesh sieve into a bowl or jar, pressing on solids with the back of a spoon to extract as much liquid and flavor as possible. Discard solids. Let syrup cool to room temperature (about 20 minutes) or refrigerate until cold.

If you don't have hop tea prepared, make a mild hop infusion: steep 1–2 teaspoons of hop pellets or hop tea in 1/4 cup hot water for 3 minutes, then chill. Alternatively use a commercially prepared hop tea or hop-flavored cold brew (cooled).

In a pitcher, combine 3 cups cold water, 1/2 cup fresh lemon juice and 1/4 cup chilled hop infusion. Stir to combine.

Add lemon slices and 8–10 mint leaves to the pitcher. Muddle the mint gently against the lemon slices with the back of a spoon to release aromatics, but avoid shredding the mint to prevent bitterness. Chill the infused water in the refrigerator for at least 15 minutes to marry flavors.

Optional: rim a rocks glass with lime and dip in coarse salt or Tajín for a savory edge.

Fill the glass with 1 cup ice (crushed or cubes).

Pour 50 ml Don Julio 1942 over the ice.

Add 2 tablespoons (about 30 ml) of the cooled pineapple-cilantro-lime syrup to the glass.

Top with 4–5 ounces (120–150 ml) of the hop lemonade infused water, leaving a little room to stir. Gently stir once or twice to combine.

Taste and adjust: if you prefer sweeter, add another 1 teaspoon agave or 1 tablespoon syrup; for brighter citrus, squeeze a lime wheel into the drink.

Garnish with a pineapple wedge, a sprig of cilantro, a lime wheel, and a mint leaf tucked beside the ice. Serve immediately.