“We’re a heavy aperitif, amaro, fortified wine bar,” explains J & Tony’s bar manager Andrew “Coco” Cordero. With that in mind, he found a way to tweak the classic Miami Vice—which mixes a frozen Piña Colada with a frozen Strawberry Daiquiri—to fit the bar’s identity. Namely, he adds Amaro Montenegro and nutty amontillado sherry to the Piña Colada half, while switching out the Daiquiri for a bittersweet Jungle Bird variation.
Andrew Cordero’s Miami Vice
Andrew "Coco" Cordero, J & Tony's | San Diego, California
Ingredients
Serving: 1
- 1 recipe Improved Big Red Jungle Bird (see Editor's Note)
- 1 recipe Coco's Colada Mountain (see Editor's Note)
Garnish: mint bouquet
Directions
- Combine Improved Big Red Jungle Bird and Coco's Colada Mountain side-by-side in a tall glass that holds at least 15 ounces.
- Garnish with mint bouquet.
Editor's Note
Improved Big Red Jungle Bird
3/4 ounces False Idol Hamilton 151 Rum
6 ounces pineapple juice
4 ounces simple syrup (1:1 sugar to hot water)
2 ounces lime juice
1 1/2 ounces Campari
3 ounces strawberry purée
3 ounces water
1 pinch cinnamon powder
Blend all ingredients with crushed ice.
Coco's Colada Mountain
1 ounce Plantation 3 Star Rum
1 1/2 ounces Amaro Montenegro
1 1/2 ounces amontillado sherry
1 ounce lime juice
6 ounces pineapple juice
6 ounces coconut cream
Blend all ingredients with crushed ice.