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Miami Vice Cocktail

Miami Vice

A genius blend of frozen delicacies.

Evocative of balmy summer days and boldly paired pastel leisure suits, the Miami Vice cocktail couldn’t be taken seriously if you tried—and one should not try, argues Shaun Traxler. “The Miami Vice is the best drink of all time because it strips us of all pretension,” says Traxler, the general manager and head bartender at Vault in Fayetteville, Arkansas, as well as the self-appointed Miami Viceroy. “It eliminates facades and levels the drinking field, which leads us to true booze-enthusiast equality.”

The hypnotic combination of a Piña Colada and a Strawberry Daiquiri—which supposedly predates the ’80s neo-noir cop show of the same name—could nonetheless be considered a vice in its own right. “While this drink is unapologetically sweet (and it damn well better stay that way), there’s still a semblance of balance to be found,” explains Traxler. “When made properly, the sugar-laden and lusciously rich Piña Colada is offset by the fresh, tart acidity in a Strawberry Daiquiri. I have a suspicion that the first to combine the two frozen delicacies may have only done so for color and presentation without understanding the genius they were about to stumble upon.”


  • Tools:blender
  • Glass:hurricane
  • Garnish:fresh strawberry or pineapple wedge


Beginning with the Piña Colada, blend all ingredients until smooth and creamy. Pour into a second vessel, then place in the freezer. Rinse the blender, then blend the Strawberry Daiquiri until smooth and uniformly slushy. In a chilled glass, slowly pour both drinks simultaneously, utilizing a vertical divider (such as a spatula) to create the side-by-side effect. “I aggressively believe the best results are yielded from a 50-50, vertical split of the Colada and the Daiquiri,” says Traxler. “This allows a sort of choose-your-own-adventure versatility.”

TIPThe use of frozen fruit in lieu of ice cubes cannot be overstated,” offers Traxler. “So often, home bartenders make the grave mistake of using ice to ‘freeze’ their blended concoctions. This results in a watery and potentially bland beverage. No ice. Frozen fruit. Always.”

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