The Buildout The Miami Vice
Sep 25, 2025
Join Miranda Midler, head bartender at the soon-to-open Oriana in NYC, as she dives into the art of crafting the iconic Miami Vice cocktail—an exhilarating blend of piña colada and strawberry daiquiri. Discover the drink's roots in resort culture and its kitschy appeal. Miranda shares essential tips for making frozen cocktails without a machine and her perfect texture balance. Plus, explore creative variations, ingredient choices, and her favorite garnishing philosophies. This episode is a vibrant celebration of fun, flavor, and cocktail craftsmanship!
AI Snips
Chapters
Transcript
Episode notes
Origin As A Resort-Era Blend
- Miranda recalls the Miami Vice's 1980s origin as a silly resort invention that mixes two favorites.
- She emphasizes its kitschy visual layering and poolside associations.
Use Acidity And A 60/40 Split
- Build an acidity through-line to cut the coconut/pineapple sweetness in a Miami Vice.
- Miranda prefers roughly 60% piña colada to 40% strawberry daiquiri for balance.
A Playful Canvas For Modern Techniques
- The Miami Vice invites playful experimentation like clarified versions or adding bitter elements.
- Its iconic colors and flavors make it a canvas for elevated techniques and ingredient swaps.