Half Piña Colada, half Strawberry Daiquiri, the Miami Vice is a frozen classic that became a symbol of resort culture and blender-fueled excess. Bold, colorful, and built for poolside drinking, it’s also a drink with surprising craft potential. Joining us to explore it is Miranda Midler, head bartender at NYC’s soon-to-open Oriana. Listen on (or read below) to discover Mirandas's Miami Vice recipe — and don't forget to leave us a review wherever you get your podcasts!

Miranda Midlers's Miami Vice Recipe

(Half Strawberry Daiquiri / Half Piña Colada)

- 1 ounce fresh lime juice

- ¾ ounce simple syrup

- Handful frozen strawberries, straight from the freezer, pulverized to a puree

- 1 ounce Appleton Estate

- ½ ounce Rhum J.M. Agricole

- 2 ounces Coco Lopez

- 3 ounces pineapple juice, frozen to slushee consistency (Dole or fresh squeezed)

- ¾ ounce fresh lime juice

- 45 milliliters water (to dilute)

- 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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