The Miami Vice is one of those frozen drinks that feels like a vacation in a glass. It’s made by layering two classic tropical cocktails together: a strawberry daiquiri and a piña colada.
Its name and identity really took shape in the 1980s, around the same time the TV show of the same name had everyone dreaming of pastel suits and South Beach. The drink itself likely popped up at more than one beach bar before that, wherever frozen blender drinks were already popular. It quickly became a favorite at tropical resorts, where bartenders combined the two frozen classics into one colorful drink.
I first fell for this cocktail because it gives you the best of both worlds: bright, fruity strawberry flavor on one half and creamy coconut-pineapple goodness on the other. Bonus: using frozen fruit instead of ice keeps the drink cold, frosty, and packed with fruit flavor. One sip and you’ll feel like you’re unwinding somewhere sunny and tropical.
Why you’ll it
- Two tropical cocktails in one. This frozen drink combines the sweet, fruity flavors of a strawberry daiquiri with the creamy richness of a piña colada.
- Vacation vibes at home. Frozen fruit gives this cocktail a perfectly slushy texture and fruity flavor that makes any weekend feel like a beach getaway.
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Key ingredients in a Miami Vice cocktail
- Rum: White rum is the classic choice here because it lets the fruit flavors shine.
- Lime juice: Freshly squeezed lime juice adds brightness to balance the sweetness of the fruit.
- Frozen fruit: Frozen strawberries and frozen pineapple chunks keep the drink cold and frosty without watering it down with ice.
- Cream of coconut: This sweet, creamy ingredient gives the piña colada portion its signature tropical flavor. Make sure to use cream of coconut, not coconut cream — they aren’t the same.
- Pineapple juice: 100% pineapple juice adds extra pineapple flavor and helps everything blend together smoothly.
Miami Vice Cocktail
Serves 2
4 ounces white rum, divided
2 ounces Simple Syrup
1 1/2 ounces freshly squeezed lime juice (1 1/2 medium limes)
2 cups sliced frozen strawberries (9 ounces)
2 1/2 ounces cream of coconut, such as Coco Lopez
2 1/2 ounces 100% pineapple juice
2 cups frozen pineapple chunks (9 ounces)
2 pineapple wedges and/or 2 small strawberries, for garnish (optional)
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1. Place two large (around 16 ounce) cocktail glasses in the freezer or refrigerator to chill. Place 2 ounces of the white rum, 2 ounces simple syrup, 1 1/2 ounces lime juice, and 2 cups sliced frozen strawberries in a blender, preferably high-speed. Using the tamper if needed, blend until smooth, about 1 minute.
2. Divide the mixture between the glasses. Return the glasses to the freezer or refrigerator.
3. Give the blender a quick rinse. Blend the remaining 2 ounces white rum, 2 1/2 ounces cream of coconut, 2 1/2 ounces pineapple juice, and 2 cups frozen pineapple chunks until smooth, about 30 seconds.
4. Slowly pour and divide the pineapple mixture between the glasses. Garnish each glass with a pineapple wedge and/or small strawberry if desired. Serve immediately with a straw for stirring together and sipping.
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