Description
A stunning frozen Miami Vice cocktail that combines a creamy piña colada base with a sweet strawberry daiquiri top. This layered tropical drink looks like a sunset in a glass and tastes like a vacation! Perfect for pool parties, summer BBQs, or whenever you need beachy vibes at home.
Ingredients
For the Piña Colada Layer (White Layer):
-
1 oz coconut rum
-
1 oz cream of coconut
-
2 oz pineapple juice
-
1 cup ice
For the Strawberry Daiquiri Layer (Red Layer):
-
1 oz light rum
-
1 oz lime juice
-
1 oz strawberry syrup or purée
-
1 tsp sugar (optional, to taste)
-
1 cup ice
Optional Garnishes:
-
Fresh strawberry
-
Pineapple wedge
-
Cocktail umbrella or mini skewer
Instructions
-
Make the Piña Colada Layer
In a blender, combine coconut rum, cream of coconut, pineapple juice, and ice. Blend until smooth. Pour into your glass and place it in the freezer while you prep the next layer. -
Make the Strawberry Daiquiri Layer
Rinse the blender. Add light rum, lime juice, strawberry syrup or purée, sugar (if using), and ice. Blend until smooth and slushy. -
Assemble the Miami Vice Cocktail
Slowly spoon or pour the strawberry daiquiri over the frozen piña colada layer. For a marbled look, lightly swirl the two layers using a straw or skewer.
-
Garnish & Serve
Top with a strawberry, pineapple wedge, or festive cocktail umbrella. Serve right away with a wide straw.
Notes
-
Use crushed ice for easier blending and a smoother texture.
-
If you’re making drinks for a crowd, prep each layer separately and keep them in the freezer for up to 30–45 minutes before serving.
-
For a non-alcoholic version, swap the rum with coconut water or pineapple juice and use fresh strawberry purée instead of syrup.
-
Want to really wow your guests? Serve it in a chilled hurricane glass with a fancy garnish—this drink is a total showstopper!
-
Looking for more tropical cocktail inspiration? Check out my favorite twists like the Pineapple Upside Down Cake Daiquiri, the bold Angry Cuban Cocktail, or the juicy Hennessy Peach Patches.