At Cane & Table in New Orleans, where proprietor Kirk Estopinal is currently offering a made-from-scratch Miami Vice as a pandemic-era special, the drink represents a welcome familiarity. “In these weird times I’m inspired by things that are brainless enjoyment,” he says. “Right now we just want to comfort our guests with pleasures.”
Cane & Table’s Miami Vice
Kirk Estopinal, Cane & Table | New Orleans
Ingredients
Serving: 1
- 1 1/2 ounces unaged rum, preferably Don Q
- 1 1/2 ounces coconut cream (see Editor's Note)
- 1 1/2 ounces pineapple juice
- 1 1/4 ounces lime juice
- 1 1/2 ounces aged rum, preferably Brugal Extra Viejo
- 1 fresh Louisiana strawberry
Garnish: strawberry, mint sprig
Directions
- In a blender, combine the unaged rum, coconut cream, pineapple juice and 1/2 ounce of lime juice and blend.
- Add 1 1/2 cups of pebble ice and blend again until smooth.
- Pour into a Hurricane glass.
- In the blender, combine the aged rum, 3/4 ounce of lime juice and the strawberry and blend.
- Add 1 1/2 cups of pebble ice and blend again until smooth.
- Pour into the Hurricane glass.
- 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.