Cane & Table's Miami Vice Cocktail Recipe - PUNCH

Ingredients

Serving: 1

• 1 1/2 ounces unaged rum, preferably Don Q
• 1 1/2 ounces unaged rum, preferably Don Q
• 1 1/2 ounces coconut cream (see Editor's Note)
• 1 1/2 ounces coconut cream (see Editor's Note)
• 1 1/2 ounces pineapple juice
• 1 1/2 ounces pineapple juice
• 1 1/4 ounces lime juice
• 1 1/4 ounces lime juice
• 1 1/2 ounces aged rum, preferably Brugal Extra Viejo
• 1 1/2 ounces aged rum, preferably Brugal Extra Viejo
• 1 fresh Louisiana strawberry
• 1 fresh Louisiana strawberry

Garnish: strawberry, mint sprig

Directions

1. In a blender, combine the unaged rum, coconut cream, pineapple juice and 1/2 ounce of lime juice and blend.
2. Add 1 1/2 cups of pebble ice and blend again until smooth.
3. Pour into a Hurricane glass.
4. In the blender, combine the aged rum, 3/4 ounce of lime juice and the strawberry and blend.
5. Add 1 1/2 cups of pebble ice and blend again until smooth.
6. Pour into the Hurricane glass.
7. Garnish with a strawberry and mint sprig.

Editor's Note

Coconut Cream 13 1/2-ounce can full-fat coconut milk Pinch xanthan gum powder 1/4 teaspoon virgin coconut oil 2 cups sugar Place the coconut milk in a saucepan and heat until it steams. When steaming, add in the xanthan gum powder and coconut oil and whisk to incorporate. Turn the heat up and bring the mixture to a boil. Gradually add the sugar, whisking constantly, until completely dissolved. Remove from heat and allow the mixture to cool before using.