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Miami Vice Milk Punch

For his Miami Vice Milk Punch, Adam Fournier of Fellow Los Angeles takes a resort favorite to the next level. To make it, he clarifies a Piña Colada and freezes a Strawberry Daiquiri into ice cubes to drop into the cocktail. The recipe takes some effort, but it pays off in oohs and aahs.

Ingredients

  • Piña Colada Coconut Milk Punch
  • 3 oz. aged barbados rum
  • 3 oz. venezuelan rum
  • 2 oz. navy strength or overproof rum jamaican rum
  • 4 oz. strong brewed genmaicha green tea
  • 4 oz. pineapple juice
  • 2 oz. lime juice
  • 1 1/2 oz. simple syrup (1:1)
  • 6 oz. Thai coconut milk
  • _________________________________
  • Strawberry daiquiri ice cubes
  • 2 oz. Lillet Rose
  • 2 oz. creme de fraise (Fournier uses Giffard)
  • 2 oz. lime juice
  • 5 oz. water
  • 2 large strawberries, tops removed
  • Tools:wide-mouthed container, small saucepan, coffee filter, blender, fine strainer, ice tray
  • Glass:stemmed glass

Preparation

 

Piña Colada Coconut Milk Punch

Combine all ingredients, except the coconut milk, in a clean wide-mouthed container.

In a small saucepan simmer the coconut milk but do not boil.
Remove the coconut milk from the heat and slowly pour into the mixed cocktail, stirring to fully incorporate.

Place in the refrigerator for 4-6 hours. A fat cap will form from the coconut milk. Remove the fat cap and pour the rest of the cocktail through a coffee filter until it runs clear.

If the fat cap is not solid, you can still strain it through a coffee filter to remove the sediment. It will just take 2-3 passes to run clear.

Store in a clean glass vessel for up to 4 weeks.

 

Strawberry Daiquiri Ice Cubes

Combine all Strawberry Daiquiri ingredients in a blender and pulse to emulsify the strawberries. Fine strain to remove the pulp. Pour the mixture into an ice tray (ideally a silicone mold that makes 1×1 cubes) and set in the freezer overnight.

To servePour 3 oz. Piña Colada Coconut Milk Punch into a stemmed glass. Gently drop in one of the Strawberry Daiquiri ice cubes. Stir slowly, allowing the ice to melt and evolve the drink over time.

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